Apricot And Oat Breakfast BallsThe Up And Go Your Mornings Needed
Foods that can be easily eaten on the go during the busy morning rush are always a winner with us, particularly when they taste as good as these Apricot And Oat Breakfast Balls. These are a cinch to make with just a blender, they last well in the fridge and the freezer, and they’re super delicious and great for mornings.
Don’t be afraid to double the recipe if you want to make a large batch and you have the right size blender. That way you can enjoy them for even longer!
serves
20time needed
prepingredients
7difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 46g serve |
Qty per 100g |
|
| Energy | 575kJ | 1239kJ |
| Protein | 0.78g | 1.68g |
| Fat,total | 8.6g | 18.5g |
| -saturated | 7g | 15g |
| Carbohydrate | 8.6g | 18.5g |
| -sugars | 5.3g | 11.4g |
| Dietary Fibre | 0.96g | 2.06g |
| Sodium | 2.96mg | 6.38mg |
Ingredients
- 1 cup Oats
- 1 cup Apricots dried, roughly chopped
- 1/2 cup Dates pitted and roughly chopped
- 3/4 cup Shredded Coconut unsweetened
- 3/4 tbsp Coconut Oil
- 1 tsp Vanilla Extract
- 1 cup Water as needed
Method
- In the food processor pulse the oats to break them down a little.
- Add the rest of the ingredients and blend until well combined, adding water if the mixture becomes too dry.
- Using your hands, roll into about 20 balls, but there may be less depending on how large you want them to be. Store in a container in the fridge or freezer.
