I’m on the hunt for new snacks for my kids. We’ve really slacked on eating healthy this summer and I know I’m paying for it now. So…needless to say, I’m on the mission to clean up our pantry again and try to minimize our the prepackaged foods in our house, especially with school starting in about a month.
I saw this recipe in the May 2015 Rachel Ray Magazine and knew Madeline would love it and she would be able to make it by herself. I did a trial run first and she’ll be making the next batch since it’s so easy. Just throw some ingredients into a food processor, add some mix-ins and roll in coconut. Super easy! I sampled one and it was really good, full of peanut butter flavor and the perfect amount of sweetness. Next time, I want to try making them with almond butter.
 3/4 cup rolled oats
3/4 cup peanut butter
1/2 cup roasted, unsalted peanuts
1/4 cup toasted wheat germ
3 Tbsp water
1/4 tsp cinnamon
1/4 cup mini chocolate chips
1/4 chopped dried cranberries
1/4 cup shredded coconut
In the bowl of a food processor, add the oats, peanut butter, peanuts, wheat germ, water and cinnamon. Pulse until just combined. Transfer to a bowl and mix in the chocolate chips and cranberries. Place the shredded coconut in a small bowl. Roll the peanut butter mixture into 1/2 inch sized balls and roll into the coconut. Place in an air-tight container and chill for 30 minutes. Store in the refrigerator. Enjoy!
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