Updated: May 31
Prep Time: 15 minutes
Yields: 10 servings
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
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!
Download the printable PDF here.