When it comes to snacking, trying to stay gluten-free is a little hard for me. Most snacks contain wheat flour or are way too sweet for me to eat. When I was in college, I loved buying granola bars from Trader Joes. Either the soft ones filled with fruit perserve or the chewy granola bars with nuts and dried fruit.
It wasn’t until I started watching more YouTube video on how to make granola and energy balls that I came to realize that they are pretty easy to make. Some of my favorite energy ball recipes come from the book Eat Smart by Niomi Smart. She has a wonderful YouTube channel where she shows you how she makes some of the delicious things from her cook book. If you are looking for a new cook book or someone to watch on YouTube I highly suggest checking her channel out!
As my family and I are preparing to go on Spring Break, I thought it would be a good idea to make another batch of these granola energy balls to take with me when we travel. I find myself very often hungry inbetween meals, but because we are out traveling sometimes its hard to stop and get something to eat when the rest of the family isn’t ready to eat yet. These granola energy balls are great for traveling since they don’t have any chocolate or something that might melt if it gets warm. And the ball size is great for snacking on while hiking! Which I know we will be doing a lot of on this trip.
My older sister found this recipe from thismessisours and texted it to me saying these would be perfect since they are gluten-free! I have changed the recipe slightly adding more dried fruit…since I love dried fruit and added some more nuts into the mix. Plus forming them into bit size balls makes it easier for me to travel with and eat!
Granola Energy Balls (adapted from thismessisours)
Makes: 12 energy balls
1/2 cup pecans, chopped
1/2 cup almonds, sliced
1/2 cup gluten-free oats
1/8 cup flax seeds
1/3 cup brown sugar
1/4 cup honey
2 Tablespoons butter
1/4 Teaspoon salt
1 Teaspoon vanilla
1 cup gluten-free puffed rice cereal
1/4 cup dried cranberries, chopped
1/4 cup dried blueberries
- preheat oven to 350F degrees
- on a lined baking sheet, place pecans, almonds, gluten-free oats, and flax seeds evenly in one layer (if you need to, use 2 baking sheets)
- bake for 8-10 minutes or until you start to smell roasted nuts, cool on pan for 3 minutes before pouring them into a large greased mixing bowl
- in a small pot, add the brown sugar, butter, and honey. Bring mixture to a low boil and keep stiring, once mixture turns a light brown color remove from heat and add the vanilla carefully.
- let caramel cool for 2-3 minutes before pouring over nuts and oats
- add the puffed rice cereal to the mixture and stir until the caramel coats everything
- using a greased 2-inch cookie scooper, scoop out the mixture onto a lined baking sheet or plate
- once scooped, grease your hands to pack the scooped mixture into tight balls
- let the granola energy balls set for 2 hours or place them in a fridge until you want to eat them
Can’t wait for our trip to begin! Hopefully these will last until we leave in a couple of days or I’ll have to make some more!!
Every day, Lai day! What kind of snacks have you been eating??