Packing school lunches is a whole new challenge at our house. After six weeks, these protein-packed treats have become a lunchbox favorite. Any nut butter will do, though sunflower butter makes them allergy-friendly. They’re so easy to make that they’re a great hands-on activity to do with a new kindergartener, and they never come home at the end of the day (unlike those poor rejected baby carrots).
Recipe adapted from The Gingered Whisk.
- 1 cup old fashioned oats
- 1/2 cup ground flaxseed
- 1 Tbs. chia seeds
- 1/4 cup unsweetened dark cocoa powder
- 1 scoop chocolate or vanilla protein powder
- 1 tsp. pure vanilla extract
- 1/2 cup sunflower butter cashew butter, or peanut butter
- 1/3 cup honey
- 1 Tbs. coconut oil
Line a plate or baking tray with parchment paper and set aside.
In a large bowl, stir together the oats, flaxseed, chia seeds, cocoa powder, vanilla, and protein powder.
In a small saucepan, melt the sunflower butter, honey, and coconut oil together until it becomes thin and liquid. It doesn’t need to cook, just warm up.
Using a rubber spatula, mix the sunflower butter mixture into the dry ingredients until well combined.
Using your hands, roll out 16 to 18 small round balls. They should be bite-sized, about 1 Tbs. worth at a time.
Place all the bites on the lined tray, and refrigerate for at least 30 minutes to firm up.
Store in a covered container in the refrigerator for up to 1 week.