today’s taste: peanut butter breakfast balls

all recipes, breakfast | November 13, 2016 | By

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Although you may not know it from the HDHM blog or Instagram, I travel quite a bit for work. Consulting often means I fly to a client site on Monday and return home on Thursday. Even if my project is within driving distance I typically leave my apartment before the sun rises – the joys of LA traffic. There are certainly upsides, though – thanks to consulting, Emily has been able to pay me a couple visits here in Orange County! But because of my schedule, I rarely have the luxury of a sit-down breakfast on a weekday morning. For a while, I relied on store-bought granola bars, bags of cereal, or even oatmeal from Starbucks in a pinch. But these options can get expensive – and, while I have few qualms about spending money on food (fewer qualms than most, in fact), I prefer to spend it on meals and desserts slightly more remarkable than Starbucks oatmeal.

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Last winter, my mom stumbled upon a bakery in Minneapolis selling “protein balls.” This happened before these snacks took the food blogging world by storm, and she was intrigued. Like any good baker – or detective – she struck up a conversation with the owner of the bakery, who kindly scribbled down the recipe on a scrap of paper for her. She shared it with me, and after a few tweaks and adjustments they have become my staple breakfast – hence, the fond nickname “breakfast balls.”

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These balls are perfect for almost any occasion; breakfast, mid-morning snack, afternoon snack…you get the idea. They’re even an easy dessert if you have a stockpile in the fridge! The combination of peanut butter and oats will keep you full and awake. And, like our chocolate chip banana bread, the balls contain ground flaxseed – which has the glamorous “superfood” label due to its high content of omega-3 fatty acids.

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Plus, the balls are a cinch to make – simply stir together the ingredients and, using either a cookie scoop or spoon and your hands, roll them into balls approximately one inch in diameter. The recipe produces a large batch; you can store them in the fridge for about a week. As long as they don’t grow too warm, the balls also travel well. A recent batch of mine flew from California to Korea and then Japan – but more on that later! The recipe is highly customizable, too; my favorite substitutions are crunchy peanut butter rather than creamy and unsweetened, shredded coconut for chocolate chips. Feel free to get creative, though – raisins or dried fruit for the chocolate chips, maple syrup or agave for the honey, or other nut butters for the peanut butter may all work well. Regardless – toss your choices into a big mixing bowl and say hello to the most addictive new snack in your kitchen!

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peanut butter breakfast balls
peanut butter chocolate chip protein bites
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 cup peanut butter
  2. 2 cups quick-cooking oats
  3. 1 cup ground flax
  4. 1 teaspoon vanilla extract
  5. ½ cup honey
  6. 1 cup chocolate chips
Instructions
  1. Stir all ingredient together in a mixing bowl until thoroughly combined.
  2. Using a cookie scoop (or a normal spoon) and your hands, roll dough into balls (approximately 1” in diameter). Store in fridge until ready to eat.
Notes
  1. Balls keep in fridge for about a week.
honey dukes homemade http://www.honeydukeshomemade.com/
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Comments

  1. Leave a Reply

    Mary Cass
    November 21, 2016

    Thanks for making the recipes so easy to print. And keep on sharing please 🙂

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