Recipe:
Prep Time: 15minutes
Yields: 10servings
Ingredients:
2 cups gluten free oats, raw
¼ cup unsweetened dairy free milk
4 tablespoons sunflower butter or nut butter of choice
1 cup fresh or frozen blueberries
1 teaspoon Whole Foods French Vanilla stevia or 2 tablespoons honey 1 tablespoon ground cinnamon salt, a pinch
Directions:
Combine all ingredients in the food processor, and pulse until evenly combined. You want the blueberries to be roughly chopped, not completely pureed. Taste for sweetness.
Feel free to add more stevia or honey.
Line a cupcake pan with liners and spray with oil. Place 1/8 cup of the mixture into each cupcake holder, gently tapping each ball to make sure the mixture is compact.
If you have a larger cupcake pan, feel free to make the Oat Balls larger.
Place in the fridge for 1 hour or until cool.
Enjoy as a snack!