May 22, 2012

quinoa oat balls

I love having snacks around that I can grab easily...specifically snacks I can nibble on excessively and not worry about being unhealthy. Cut up veggies taste good most of the time, but sometimes I crave something more dense, with more crunch and substance, especially if I am going to work out or go for a hike later in the day.

What criteria did I use for my snack?
  • limited but nutrient dense ingredients
  • no added sugar
  • low prep time
  • low bake time
Please welcome Quinoa Oat Balls...

The greatest things about these balls is that after they are put together and baked, the balls can be eaten as a ball, bar or crumbled up to make a granola.

Quinoa Oat Balls
1.5 C oats
1/3 C uncooked quinoa (I used a multicolored quinoa blend)
2/3 C almonds
1/4 C raisins
1/4 C dried cherries

1-2 TBS soy milk
1 banana (mashed)

Combine all of the dry ingredients in a food processor and pulse until well mixed. 

Slowly add the soy milk, 1 TBS at a time. I only used 1 TBS but depending on the amount of nuts and/or fruit, or if you want to add more oats and less quinoa, more milk may be needed. Other milk products (dairy milk, almond milk, rice milk) would be a fine substitute. Pulse until sticky. 

Add mashed banana. Pulse until evenly distributed. The mixture will become clumpy. 

Dump mixture on a cookie sheet covered with a silpat mat or wax paper. Form mixture into balls (about 30) and bake balls for 12 minutes in a 325 degree oven.

The ingredients used in the balls could probably be varied to what you like. For example, instead of almonds, use walnuts. Or, instead of raisins and/or cherries, use cranberries.

I added two quinoa oat balls to my make at night steel cut oatmeal. The balls added just a touch more of sweetness, while adding crunch and texture to a very nutritious breakfast. YUM!

Eat. Devour. Indulge. Enjoy.