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Prep Time: 15 mins | Cooling Time: 20 mins | Serves: 24

Ingredients

• 1 ¼ c rolled oats

• 1 c pretzels, chopped

• ¼ c unsweetened coconut flakes

• ¼ c mini chocolate chips

• 2 Tbsp chia seeds

• 2 Tbsp ground flax seeds

• 1 c creamy peanut butter

• 1/3 c honey

Directions

1. Pulse pretzels in a food processor or blender until roughly chopped.

2. Pulse oats in food processor or blender until roughly chopped (optional).

3. Add all dry ingredients to a large bowl and stir until combined.

4. Add peanut butter and honey to dry mixture and stir until well combined.

5. Spoon out tablespoon-sized scoops of dough and roll into balls.

6. Place balls on parchment paper lined cookie sheet and refrigerate for 20 minutes or until firm.

7. Store in airtight container in the fridge for up to a week, or in the freezer for up to 6 months

Notes

• Pair 1-2 protein bites with some fresh fruit for a great lasting snack.

• Mix up your flavors! Try raisins or craisins, dried apple, or dried mango. Substitute in almonds, walnuts, pistachios, or sunflower seeds for some added crunch.

• Use almond butter or seed butter of your choice instead of peanut butter. (I recommend checking your food labels to ensure your nut/seed butters do not include palm oil).

• Use maple syrup, agave, or molasses for sweetness in the place of honey.

Nutrition: (per 1 ball serving) Calories: 116 kcals | Total Fat: 7 g | Saturated Fat: 1.5 g | Sodium: 57 mg | Carb: 12 g | Protein: 4 g | Fiber: 2 g.

In the Kitchen | September 2022
Basecamp Prevention + Wellness, Providence | providencebasecamp.org