Tag Archives: chocolate chips

Homemade Snack: The Weelicious Chewy Granola Balls

8 Apr

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This is my second time making the Weelicious rice crispy balls, granola ball bites, whatever you call ’em.

After watching her adorable videos 1 and 2, I ran out to the store to buy brown rice cereal, but I spaced out and bought puffed rice instead of crispy rice. The recipe still works with puffed rice, but the texture is not as, well, crisp, without the crispy rice cereal.

I had a jar of brown rice syrup sitting in my pantry for over 2 years and never knew what to do with it until I saw these recipes. Brown rice syrup is slightly less sweet than regular sugar, and it’s great for n0-bake recipes like this because the syrup is so sticky it acts like glue. When melted together with nut butter, I wanted to lick the hot pot it smelled so good.

Add-ins are endless, but I love the combo of some dried fruit and chocolate chips. How could you not?

Balls (insert dirty joke) are indeed cuter and more fun to eat than bars. Sometimes I will just eat one after lunch to satisfy that post-meal sweet craving. Other times I pack 3-4 with me and enjoy them for a mid-day snack. Up to you.

The recipe makes about 25-30 balls (depending how much you eat in the process!). I stored about half of the bites in the fridge because they are a little crispier when cold, and I froze the other half  batch for later.

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 A Random Assortment: Granola Balls, PS4 Controller, Mattress, Bikes

The Weelicious Chewy Granola Balls

adapted from Weelicious

makes about 30 balls

1/2 cup nut and/or seed butter (I used a combo of sunbutter and cashew butter)

1/2 cup brown rice syrup

1 1/2 cups crispy brown rice cereal (I didn’t have any, so I used puffed rice…works fine but crispy would be better for texture)

1 cup granola (any kind you have, but I used Hot Bread Kitchen Granola)

1/4 cup dried fruit (i.e. cranberries, raisins, blueberries, chopped apricots…) and/or chocolate chips

1. Place the nut/seed butter and brown rice syrup in a small saucepan over low to medium heat and warm for 2 minutes or until it becomes smooth and combined.

2. Place the remaining ingredients in a bowl and stir to combine.

3. Pour the warm nut/seed butter mixture into the bowl with the granola mixture and stir to combine.

4. Roll into 1 inch balls (you can use a mini ice cream scooper to scoop out each portion, or a tablespoon). Alternatively, you could press the mixture into a square pan, let cool, and slice into bars.

Happy snacking!

 

Pumpkin Oatmeal Chocolate Chip Cookies

29 Oct

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There has been a lot of pumpkin around these parts lately. Last week, I ate a pumpkin-laden something or other every single day. This week, I’ll be cooling my pumpkin jets, but just because I am taking a pumpkin break doesn’t mean you should…

These oatmeal cookies are magical because the only “glue” holding them together is 1 egg and 1/2 cup pumpkin puree. No butter, no oil. Just pure pumpkin goodness. Reminiscent of a trail mix cookie, every bite is full of something oaty, fruity, doughy, and chocolatey. Who else is with me in that they love the softness of a chocolate chip once it has been baked into something?! So tempting to pick out all of the chips from the cookies!

You know when you make something with pumpkin puree and always have leftover puree to finish off? These cookies are perfect for using up that last 1/2 cup of puree. You could also swirl some puree into hot cereal

Don’t like pumpkin? Try using mashed bananas instead!

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Healthy Pumpkin Oatmeal Chocolate Chip Cookies

from Sally’s Baking Addiction

makes about 12-15 cookies

  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup whole wheat flour 
  • 1 1/2 cups old fashioned rolled oats
  • 1/2 cup sugar (I used 1/4 cup granulated and 1/4 cup dark brown)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup dried fruit (I used chopped, dried figs and dried blueberries)
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
  2. In a mixing bowl whisk together pumpkin, egg, and vanilla until well combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, salt, spices, chocolate chips, and dried fruit. Fold together the wet and dry ingredients until just combined (I like to use my hands at the end!). The dough will be very thick.
  3. Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. Bake for 12-14 minutes until lightly browned. Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack. Cookies stay fresh at room temperature for 3 days in an airtight container.