This recipe is from our cookbook, cup agave syrup or honey. Not only are these trail mix balls a delicious prerun snack, but they also make for a quick breakfast on the go.
Ingredients
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1/3 cup pumpkin seeds
1 and 1/2 cups old-fashioned rolled oats
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1/4 cup agave syrup or honey
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1/4 and 1/2 cups old-fashioned rolled oats
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Instructions
In a bowl, with an electric mixer on low speed, mix together the almond butter and agave syrup for 2 minutes, or until smooth and well combined.
With the mixer still on low, gradually add the oats until well combined, followed by the pumpkin seeds. Add the chocolate chips, cherries, and almonds. Mix for about 1 minute on low, or until just combined.
Line a baking sheet with wax paper. For each ball, use a spoon to take a heaping scoop of the mixture and, with your hands, gently roll into a ball. Roll in the wheat germ and set on the baking sheet lined with wax paper.
You can eat the trail mix balls immediately, or transfer any uneaten ones (still on the baking sheet) to the refrigerator for 2 hours, or until set. Transfer the chilled balls to a plastic freezer bag and store in the fridge for up to two weeks.
NUTRITION PER SERVING (2 balls): 210 calories, 24 g carbs, 5 g fiber, 7 g protein, 11 g total fat, 2 g saturated fat, 30 mg sodium
