With life racing past us, most of us barely have time to stop and prepare hearty breakfasts and snacks every day. Much like my other ‘flapjack balls’ these are quick and easy to make, good for you and last quite a while in an air-tight container or in the freezer. The apple and cinnamon bites that I most recently made were baked, but you can follow my previous recipe and choose not to bake them at all.
When Cypressa sent me honey, I had so many ideas but I was drawn towards this recipe as it was a flavour combination I had been wanting to try. The honey they sent me was fabulous, and really yummy. Also, it began crystallising in the cupboard, showing that it was a natural honey.
- 1/4 cup cypressa honey
- 1/4 cup sunflower seeds
- 1/4 cup raisins
- 2 cups oats
- 1 heaped teaspoon ground cinnamon
- 1 sweet green apple, grated
- 1 heaped tablespoon peanut butter (I used meridian, crunchy)
- Preheat the oven (if you are choosing to bake them) to 180°C
- Put the honey, cinnamon, grated apple and peanut butter in a bowl, and mix until all ingredients are fully combined
- Add all other ingredients and mix until fully coated
- Roll the mixture in to balls and place on a baking tray with grease-proof baking paper
- If you are not baking them, wrap them individually and place in the fridge or freezer to enjoy later
- If you are baking them, put in the oven for 15 minutes
- When you take the oat balls out the oven, allow to cool
- Once cooled, place in an air tight container. They will last a week in the fridge or 4 days in a cool and dry place.
I hope this recipe helps you have a yummy morning snack!
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