1tablespoonmini chocolate chipsoptional (see note)
Instructions
In a medium bowl, combine the oats, nut butter, honey, ground flax, vanilla extract, and cinnamon. Mix well until the ingredients are well combined and the mixture forms a sticky dough. Alternatively, you can combine the ingredients in a food processor.
If the dough is having a hard time coming together, you can add 1 teaspoon of water to make it more sticky.
Stir in the chocolate chips (if using).
Scoop out spoonfuls of the mixture and roll them into balls using your hands. The size of the balls will depend on your preference, but aim for a size that is appropriate for your toddler to handle.
Place the oatmeal balls on a parchment-lined baking sheet and refrigerate until firm, about 1 hour.
Once the oatmeal balls are firm, transfer them to an airtight container and store in the refrigerator for up to a week, or in the freezer for up to three months.
To serve, allow the oatmeal balls to come to room temperature. You can do this by placing them on the counter, thawing them in the refrigerator, or by placing them in a sealed container in warm water for a few minutes. Enjoy!
Video
Notes
This recipe makes 15-20 oatmeal balls, depending on the size of the balls.OATS: quick cooking oats work the best when stirring by hand. If you're using regular/old-fashioned oats, we recommend using a food processor to allow for better adhesion.NUT BUTTER: you can substitute peanut or seed butter.HONEY: you can substitute corn syrup or agave syrup.CHOCOLATE CHIPS: mini chocolate chips work the best to spread the chocolate love throughout the oatmeal balls. You could also swap in mini M&Ms, raisins, currents, or other chopped dried fruit.