1/4 cup peanut butter
1/4 cup honey
1/4 cup coconut oil
1 tsp. vanilla
2 cups rolled oats
1/4-1/3 cup raw almonds, whole or roasted almonds
1/4 cup mini milk or mini dark chocolate chips
*In a saucepan, heat the peanut butter, the coconut oil, and the honey on medium low until melted together fully and creamy. When fully melted, add the vanilla.
*Pour the mixture over your oats in a separate large bowl. Stir with a wooden spoon or spatula until thoroughly coated. Once coated, add your finely chopped roasted almonds.
—-> If you are using raw almonds, heat up a small skillet on medium high heat. Put your almonds in a dry pan and let sit until heated up. Once heated, keep shaking your pan to make the almonds evenly roast. Once they have an optimal char (and are not “raw” tasting) remove them from the pan and let cool for about 30 seconds. Then finally chop and add to oat mixture.
*Let cool for about 20-30 minutes. If you are using chocolate chips, this is where you will fold them into the oat mixture. Then using an ice cream scooper, scoop out small balls onto wax paper and put them into the refrigerator until hardened (usually 2-3 hours for a good firm ball). Should yield around 15-20 balls depending on how large you decide to make them.
Enjoy! No baking, no fuss and good for you too!