I’ve seen these be called by several different names, my favorite of which is “Breakfast Balls” (for obvious comedic reasons). But then I giggled every time I said balls so I had to change the name.
I make these all the time because they are perfect for a quick grab’n’go breakfast on busy mornings, and they also help settle sweets cravings if you have one or two for an afternoon snack. They are pretty much cookies, but with more protein and less sugar (except the chocolate chips, but we just ignore that part).
- 1 cup of oats
- 1/2 cup of ground flax seeds
- 1 cup of shredded or ground coconut (unsweetened)
- 1/3 cup of honey
- 1/2 cup of peanut butter
- 1 teaspoon of vanilla extract
- Roughly 1/2 cup of chocolate chips
- Heat your oven to 250 degrees. Spread out the coconut (I prefer shredded) on a small baking sheet and toast in the oven for about 7 minutes (until it turns a light golden brown).
- While the coconut is toasting, mix all of the other ingredients together in a large mixing bowl.
- After the coconut is toasted, mix it in as well. The coconut will be warm enough to soften the chocolate chips a bit, making them stick easier.
- Roll the mixture into small bite-sized balls.
- Refrigerate overnight for the best texture.
I usually grab 3-4 of these for breakfast on busy mornings, and they are actually pretty filling. This recipe makes enough for two people to have 3-4 daily for about 5 days (so perfect for a work week!)