Granola Bites Two Ways
Our granola is a perfect base to get creative! I'm sharing two ways to make some simple and delicious snacks you can enjoy at home or take on the go!
Peanut Butter & Jelly Granola Bites
gluten-free
Ingredients
● 1 cup of Honey Peanut Butter Granola
● 1 cup of dried strawberries
● 1/2 tbsp cup chia seeds (reduced from ¼)
● ¼ tsp salt
● ½ cup peanut butter & additional 1/4 cup peanut butter(for drizzling)
● 2 cup medjool dates, pitted (around 16 dates)
Directions
1. Line a baking sheet with parchment paper.
2. Add dates, salt, and chia seeds in a food processor and pulse until well combined. In another bowl, mix together the remainder of ingredients. Add the date mixture into the bowl and combine together until fully incorporated.
3. Stick the bowl in the fridge for about 10 minutes, to help so it isn't so sticky when rolling.
4. Roll the mixture into small balls, about 1 to 1 1/2 tbsps in size and set them onto the baking sheet.
5. Chill the baking sheet in the fridge for about 10 minutes.Melt additional peanut butter in a small bowl in 30 second increments, until you can stir it smooth. Scoop the peanut butter into a ziplock or piping bag, and snip a small piece of a corner of the bag off.
6. Then remove the pan from the fridge and drizzle the peanut butter evenly over the tops of the balls.
7. Place the pan back in the fridge to chill more until the balls are hardened, and the peanut butter drizzle is set.
Almond Joy Granola Bites
gluten-free
Ingredients
● 1 cup Maple Almond Granola8 Dates
● 8 tbsp creamy almond butter
● 2 tbsp honey
● 1/4 cup dark chocolate chips
● 1/2 cup shredded coconut (unsweetened or sweetened)
● 1/4 cup chopped almonds
● ¼ cup dark chocolate chips (for drizzle)
Directions
1. Line a baking sheet with parchment paper.
2. In a medium sized bowl, add granola, almond butter, honey, coconut oil, chocolate chips, coconut, and almonds. Stir the mixture together till the granola is evenly coated in the liquid mixture.
3. Stick the bowl in the fridge for about 10 minutes, to help so it isn't so sticky when rolling.
4. Roll the mixture into small balls, about 1 to 1 1/2 tbsps in size and set them onto the baking sheet.
5. Chill the baking sheet in the fridge for about 10 minutes.
6. Melt the chocolate chips in a small bowl in 30 second increments, until you can stir it smooth. Scoop the chocolate into a ziplock or piping bag, and snip a small piece of a corner of the bag off. Then remove the pan from the fridge and drizzle the chocolate evenly over the tops of the balls.
7. Place the pan back in the fridge to chill more until the balls are hardened, and the chocolate is set.
gluten-free