Chocolate PB+J Oat Snack Bites

Tools Needed:

• 1 Medium Mixing Bowl

• Measuring Cups and Spoons

• Silicone Spatula OR Large Mixing Spoon

• 1 Medium Sheet Pan (about 9inchx13inch)

• Parchment Paper OR Tinfoil OR Silicone Baking Sheet

Ingredients

• 2 Cups Rolled Instant Oats

• 3 Tablespoons Oat Flour

• ¼ Cup Unsweetened Chocolate Chips

• ¼ Cup Dried Cranberries

• 1 Tablespoon Cinnamon

• 1/3 Cup Maple Syrup

• ½ Cup Peanut Butter

Prep

1. Gather all ingredients and tools needed for the recipe.

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Directions

1. Directly into your medium mixing bowl, measure out 2 Cups of Rolled Instant Oats, 3 Tablespoons of Oat Flour, 1/4 cup Chocolate Chips, 1/4 Cup Dried Cranberries, and 1 Tablespoon of Cinnamon.

2. Using your spatula/spoon, mix dry ingredients. Make sure the chocolate and cranberries are evenly distributed throughout the mixture.

3. Next, measure out 1/3 cup of pure maple syrup. Slowly pour maple syrup into the dry mixture while stirring to help prevent clumping.

4. After maple syrup is evenly incorporated, measure out a 1/2 cup of peanut butter. Make sure your peanut butter is at least room temperature or slightly warmed. Slowly mix peanut butter into oats. If you find that your peanut butter is too thick to mix, you can use your hands.

5. Once the mixture is mixed completely, refrigerate for 30 minutes to 1 hour. The colder it is, the less it will crumble when you are rolling the balls.

6. After the mixture is done refrigerating, scoop 2 heaping tablespoons of the mixture into your hands. Gently squeeze the mixture to compact it, and then roll it into a ball.

7. Refrigerate and enjoy! Can be stored for up to 5 days in the refrigerator.

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Chocolate PB&J Oat Snack Bites

Yield: 4-6

Author: The Red Fox Kitchen

Prep time: 5 MinCook time: 15 MinInactive time: 30 MinTotal time: 50 Min

These easy no-bake Chocolate PB&J Chocolate Oat Snack Bites are the perfect snack, quick breakfast, or even for a healthy dessert!

Ingredients

• 2 Cups Rolled Instant Oats
• 3 Tablespoons Oat Flour
• ¼ Cup Unsweetened Chocolate Chips
• ¼ cup Dried Cranberries
• 1 Tablespoon Cinnamon
• 1/3 Cup Maple Syrup
• ½ Cup Peanut Butter

Instructions

1. Directly into your medium mixing bowl, measure out 2 Cups of Rolled Instant Oats, 3 Tablespoons of Oat Flour, 1/4 cup Chocolate Chips, 1/4 Cup Dried Cranberries, and 1 Tablespoon of Cinnamon.
2. Using your spatula/spoon, mix dry ingredients. Make sure the chocolate and cranberries are evenly distributed throughout the mixture.
3. Next, measure out 1/3 cup of pure maple syrup. Slowly pour maple syrup into the dry mixture while stirring to help prevent clumping.
4. After maple syrup is evenly incorporated, measure out a 1/2 cup of peanut butter. Make sure your peanut butter is at least room temperature or slightly warmed. Slowly mix peanut butter into oats. If you find that your peanut butter is too thick to mix, you can use your hands.
5. Once the mixture is mixed completely, refrigerate for 30 minutes to 1 hour. The colder it is, the less it will crumble when you are rolling the balls.
6. After the mixture is done refrigerating, scoop 2 heaping tablespoons of the mixture into your hands. Gently squeeze the mixture to compact it, and then roll it into a ball.
7. Refrigerate and enjoy! Can be stored for up to 5 days in the refrigerator.