Almond butter— or cashew butter, honey, 1/4 cup dried cranberries, 1/4 cup white chocolate chips
Replace 1/2 cup of the oatmeal with 1/2 cup unsweetened coconut flakes— almond butter, any sweetener, 1/4 cup chocolate chips, 1/4 cup chopped almonds
Any nut butter— any sweetener, 1/2 cup mini chocolate chips, ADD 2 tablespoons cocoa powder
OATMEAL RAISIN COOKIE:
Almond butter— or cashew butter, maple syrup, 1/2 cup raisins, ADD 1/4 teaspoon cinnamon
Place all of the ingredients in a large mixing bowl: oats, power mix-ins, nut butter, sweetener, vanilla extract, salt, mix-ins, and any other spices you’d like to add. Stir to combine. If the mixture seems too wet, add a bit more oats. If it’s too dry, add a bit more nut butter. It should resemble a somewhat sticky dough that holds together when lightly squeezed. Place the bowl in the refrigerator for 30 minutes to set (this will make the balls easier to roll later on).
Remove the bowl from the refrigerator and portion the dough into balls of desired size. (I use a cookie scoop to make mine approximately 1 inch in diameter). Enjoy!
Store leftover energy balls in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
For nut allergies: In place of the almond or peanut butter, try sunflower seeds.
Amount per serving (1 ball (nutrition info for Classic Chocolate Chip variation))— Calories:123, Fat:6g, Saturated Fat:2g, Sodium:47mg, Carbohydrates:16g, Fiber:2g, Sugar:9g, Protein:3g