Susie Csorsz Brown
Trail Mix Energy/Breakfast Balls
The beauty of trail mix is that it can include whatever it is you like to snack on, and (especially?) if you are running around/hiking/spending a lot of energy doing something, it's probably okay that you are eating chocolate and peanuts for breakfast. Or for a snack. The sweet taste is a bonus together with the energy and protein you'll also be getting from the nuts. The best part about these particular balls is that they also pack a fiber punch with all of the seeds and oats. Also, this is very easy for kids to make for themselves, because they know best what trail mix mix-ins they like, and using a cookie scoop, it will be easy for them to portion the dough.
We like to roll these in dried unsweetened coconut for an added yummy crunch. That coating is optional, but also helps keep these balls together and from sticking to one another. Also, I generally double the recipe, because these keep well in the freezer, too.
Hope you try these!
Trail Mix Energy Balls
Yield: 12 - 16 balls
1 cup old-fashioned rolled oats
1/4 cup flaxseed meal
2 tablespoons chia seeds
1/4 teaspoon ground cinnamon
A pinch of sea salt
2/3 cup creamy peanut butter
1/8 cup honey or maple syrup
1/2 teaspoon vanilla extract
3/4 cup mix ins like raisins, mini chocolate chips or M&Ms, flaked coconut, peanuts or other favorite nut, etc.
1/2 to 1 cup dry unsweetened coconut, for rolling (optional but tasty)
In the bowl of a stand mixer, combine the oats, ground flaxseed, chia seeds, cinnamon, salt, peanut butter, honey or maple syrup, and vanilla. Mix on low with the beater blade until well combined. Stop and scrape the sides of the bowl if necessary. You can also make this in a large bowl, using a large rubber spatula, but it is admittedly easier to do using a mixer.
Stir in the mix-ins.
Using a medium cookie scoop, portion the mixture into small balls, about 1-2 tablespoons per ball. Roll the ball lightly between your palms, and then dropping onto a plate to serve.
Optional, but tasty: prepare the dried coconut in a flat dish and set aside. Once the balls are scooped, drop the rolled balls into the coconut, and toss around gently to coat. Drop the balls onto a plate to serve.
Place in an airtight container and keep refrigerated for up to 2 weeks. Freeze up to two months for longer storage.