Ingredients
- 1/4 cup Sunsweet® SupraFiber®
- 2 cups quick oats
- 2 tbsp ground flax
- 2 tbsp coconut oil, melted
- 1 tbsp honey
- 1 tbsp smooth peanut butter
- 1/2 tsp cinnamon
- Pinch salt
- 1 1/4 cups unsweetened desiccated coconut
- 3/4 cup finely chopped walnuts
- 1/3 cup Sunsweet® Dried Morello Cherries
- 1/3 cup Sunsweet® Cranberries
- 8 Sunsweet® Deglet Noor Dates Pitted, finely chopped
Instructions
In microwave-safe bowl, combine Supra Fiber® with 1 cup water until blended; mix in 1 cup of the oats. Cook on High, stirring once, for 4 to 5 minutes or until oats are tender and water is absorbed.
Stir in flax, coconut oil, honey, peanut butter, cinnamon and salt until blended. Stir in 3/4 cup of the coconut, walnuts, cherries, cranberries and dates; cover and refrigerate until cooled completely.
Meanwhile, in skillet, toast remaining coconut over medium heat for 5 to 7 minutes or until golden; set aside.
Stir remaining oats into cooled fiber mixture. Shape into 1-inch balls; roll in toasted coconut and place on parchment paper–lined tray. Store in airtight container, refrigerated, for 2 or 3 days.
Stir in flax, coconut oil, honey, peanut butter, cinnamon and salt until blended. Stir in 3/4 cup of the coconut, walnuts, cherries, cranberries and dates; cover and refrigerate until cooled completely.
Meanwhile, in skillet, toast remaining coconut over medium heat for 5 to 7 minutes or until golden; set aside.
Stir remaining oats into cooled fiber mixture. Shape into 1-inch balls; roll in toasted coconut and place on parchment paper–lined tray. Store in airtight container, refrigerated, for 2 or 3 days.
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