You may have seen my other recipe using Northerly Oats in a more savory and unexpected manner. This recipe is the perfect mid-day snack for the whole family and you don't have to heat up the stove or the oven.
I love using Northerly Oats because they're now local! Once you have these oats, you'll be able to tell the difference in quality and taste. Plus, I love that they give back to the community for every 2lb bag that is purchased. So now that you have a fun recipe to make, check them out here!
1 cup of Northerly Oats these give some great texture
1/2 cup finely chopped pecans
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup sunflower butter because we have peanut allergies
1/2 cup finely chopped fresh pitted dates, from 6 to 8 large dates
1/4 cup honey
1/2 teaspoon vanilla extract
1/4 cup water
3/4 cup unsweetened finely shredded coconut, for rolling
Place the Northerly oats and nuts in a medium skillet over medium heat. Cook, stirring frequently, until the oats turn slightly golden and fragrant, about 5 minutes. Transfer to a medium mixing bowl and stir in cinnamon and salt.
Add the sunflower butter, dates, honey, vanilla, and water to the pan and then put it back on the stove. Stir until evenly combined just to heat up the mixture only. Scrape the mixture into the bowl with the oats and nuts and stir. Refrigerate the mixture for 5 to 10 minutes, until cool enough to roll.
Place the coconut in a shallow bowl. Roll the mixture into tablespoon-size balls, then roll in the coconut to coat. Place the balls in the refrigerator, uncovered, to set until cold. We couldn't wait too long before trying the first ones. We then put the rest in a plastic container and left in fridge for snacking. These are the kids favorite snack right now, and I'm pretty hooked too!