Recipes recommended by Dietitian Krista Kohls and featured on WISC-TV.
- 1 cup (dry) oatmeal (I used old-fashioned oats)
- 2/3 cup toasted coconut flakes
- 1/2 cup peanut butter or almond butter or soynut butter
- 1/2 cup ground flaxseed or wheat germ
- 1/2 cup chocolate chips or cacao nibs or ½ cup craisins or raisins (optional)
- 1/3 cup honey or maple syrup
- 1 Tbsp. chia seeds (optional)
- 1 tsp. vanilla extract
- Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
- Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
Compliments of gimmesomeoven.com
Roasted Honey Cinnamon Chickpeas
Makes about 4 servings
- 15-ounce can organic garbanzo beans
- 1/2 tablespoon olive oil
- 1 tablespoon honey
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon sea salt
- Preheat oven to 375 °F. Line a baking sheet with parchment paper or a Silpat silicone mat.
- Drain and rinse the chickpeas in a colander. Place them on a towel to dry off.
- Spread chickpeas on a baking sheet in a single layer. Bake for approximately 45 minutes or until crispy. Test one, and if it’s still soft, bake for longer
- While the chickpeas are still hot, toss them in a bowl with the oil, honey, cinnamon, nutmeg, and salt. Enjoy as is or for a caramelized effect, place them back in the oven for another 10 minutes or so.
- Store leftover chickpeas in an airtight container.
Compliments of Modern Parents, Messy Kids