- Makes 32 bites SERVINGS
- 2 cups quick-cooking oats (or old-fashioned rolled oats, pulsed briefly in a food processor or blender to break them up)
- ½ cup chopped raw pecans or walnuts
- ½ cup sliced almonds
- ½ cup raw pepitas (hulled pumpkin seeds)
- ¼ cup flaxseeds
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt*
- 1 cup creamy peanut butter or almond butter*
- ½ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ½ to ¾ cup unsweetened shredded coconut, as needed for rolling
1. In a large bowl, combine the oats, pecans, almonds, pepitas, flaxseeds, cinnamon, and salt. Mix well using a large spoon or sturdy rubber spatula.
2. In a 2-cup liquid measuring cup or medium bowl, combine the peanut butter, honey, and vanilla. Whisk until thoroughly blended. (If you’re having trouble mixing them together, which can happen with natural peanut butters, gently warm the mixture in the microwave or on the stove and try again.)
3. Pour the peanut butter mixture into the oat mixture. Mix well, until every oat is coated.
4. Pour the shredded coconut into a small bowl. Place a large airtight container or freezer bag nearby for the finished bites.
5. Working with a 1-tablespoon cookie dough scoop or with 2 spoons, scoop up about 1 tablespoon of dough at a time and roll it between your palms into a ball about 1 inch in diameter. (If the dough is too wet to roll easily, let it rest for 10 minutes to give the oats time to absorb some excess moisture. Don’t wait too long, though, or you’ll need to add a little more nut butter or sweetener to get the mixture to stick together.) Roll the ball in the shredded coconut and place it in the container. Repeat with the remaining dough, then refrigerate the balls for at least 1 hour to set.
6. Granola bites keep well for a few days at room temperature, but they are best stored in the refrigerator for up to 2 weeks. They also freeze well for up to 3 months.