Did you watch the Women’s World Cup yesterday? Even though I failed to watch any of the games leading up to it, I was pretty excited that the USA team was in the final game! Sad they didn’t end up winning of course, but it was a good game.
Since it was an occasion of sorts, naturally I felt the need to whip up something. While eyeing the red, white and blue chocolate covered sunflower seeds that I had yet to put away for next July 4, I realized that they were perfect for the game! But I didn’t have a whole lot of time to bake them in anything, so I threw them into these granola bites I had bookmarked awhile ago.
I really enjoyed these, probably because they are mostly peanut butter and didn’t require turning on the oven for once. I couldn’t taste much of the fruit or sunflower seeds, they added more texture than anything. I do think it would be fun to experiment with other nut butters (Nutella anyone!?), and various add-ins. You might be seeing a couple more of these pop up eventually, they might be my new snack!
3/4 cup rolled oats
2 Tbsp unsalted, roasted sunflower seeds
2 Tbsp chocolate covered sunflower seeds (I had a patriotic color blend)
1/4 cup dried cranberries, roughly chopped
1/4 cup dried blueberries, roughly chopped
2 Tbsp ground flaxseed
1/2 tsp kosher salt
1/2 cup creamy peanut butter
1/4 cup chunky peanut butter
1 Tbsp honey
1/2 tsp vanilla extract
- In a large bowl, combine all ingredients making sure to evenly distribute all the ingredients.
- Roll some of the dough between your hands, if it sticks together it is ready to go. If it feels too dry then add a bit more peanut butter or honey. If it is too wet add extra oats or flaxseed.
- Line a baking sheet with parchment paper. Roll a heaping tablespoon of dough into a 1-inch ball and then place it on the prepared baking sheet. Repeat with the remaining dough.
- Chill in the refrigerator at least 30 minutes before serving. Store in airtight container in the refrigerator for up to 2 weeks.
Source: Adapted slightly from Sweet Peas Kitchen