The following recipe is from blog reader L.S.. She notes that this recipe is best for winter, since these tend to get oily in the summer.
Ingredients
- 2/3 cup peanut butter (I use part creamy and part chunky)
- 1 cup quick-cooking oats (uncooked)
- 1/4 cup pure maple syrup
- 2 Full Graham crackers (finely crushed)
- 1/2 teaspoon vanilla extract
- 1/2 cup of chocolate chips (optional)
Directions
- Combine all ingredients in a medium-sized mixing bowl. Stir well with a spoon. Once mixture starts coming together, use your hands to work the mixture until it’s all combined (it helps to spray hands with cooking spray first because it is sticky).
- Divide the peanut butter mixture with your hands into four equal sections (you will make 3 balls out of each section). Spoon out a heaping Tablespoon and roll in hands to form a 1½” diameter ball (use more cooking spray on hands if the mixture is too sticky). Place all peanut butter balls on a plate, cover and refrigerate for at least an hour. Store in refrigerator.
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