Ingredients
1 1/2 cups rolled quick-cooking oats
1/2 cup raw walnuts
¼ cup pumpkin seeds and chia seeds
⅓ cup flaxseeds
1/4 cup shredded coconut
1/2 cup mixed dried fruit chopped (I used cranberries, figs and cherries)
1 tsp. ground cinnamon
1/4 tsp. fine sea salt
1 cup runny almond or peanut butter
1/2 cup honey
1 tsp. vanilla extract
Steps
Line a baking sheet with parchment paper.
In a medium mixing bowl, toss together the pulsed oats, seeds, shredded coconut, dried fruit, cinnamon, and sea salt.
In a small bowl add the nut butter, honey, and vanilla extract. Whisk until all is well incorporated.
Add the nut mixture into the dry ingredients, and stir together until the mixture is evenly mixed.
Using your hands, roll the mixture into a golf ball sizes and place on baking sheet.
Freeze for one hour. Remove from the freezer and transfer to sealed container once balls are hardened. Enjoy them at room temperature. Store for 3-4 days in fridge or up to 2 months in freezer.