You know those mornings when you wake up and gawk at the time, even though you know you’ve snoozed your alarm six times? You jump out of bed and begin scrambling through your normal morning routine at 10x speed. As you throw clothes on and gather your belongings together, coffee and food are the only things on your mind. You dash out of the house, dive into your car, and fly down your driveway, on your way to get a quick bite, only to remember your struggle: you can’t get a quick bite anywhere.
For normal people, as I like to call them, it’s easy enough to grab a breakfast sandwich and a coffee to go at the nearest McDonald’s or Starbucks. If you have dietary restrictions, it’s never that simple. Sure, you could choke down one of those dry protein bars you store in your desk at work for emergencies, but where is the joy in that?
Whether it’s an expedited morning or you just need something sweet, these peanut butter bombs are perfect to keep in your refrigerator as a to-go breakfast or a tasty treat.
No-Bake Peanut Butter Bombs
Servings: 12 balls
Time: 15 minutes
1 cup Gluten Free Traditional Oats (Rolled Oats work great as well)
1 tablespoon Chia Seeds
1 teaspoon Poppy Seeds
1 teaspoon Ground Cinnamon
1 pinch Salt (I actually do a two-finger pinch of table salt here)
1 cup Creamy Peanut Butter
1 tablespoon Maple Syrup
1/2 cup Dairy Free Semi-Sweet Chocolate Chips
*In this recipe, you could also substitute in flax or sesame seeds, sunflower seed butter, any other nut butters, or honey!
- In a medium mixing bowl, combine the gluten free traditional oats, chia seeds, poppy seeds, ground cinnamon, and pinch of salt.
- Scoop the peanut butter into a microwave-safe bowl and warm in the microwave for 20-second intervals, until the peanut butter is mostly liquid (warmed, not hot).
- Pour the warm peanut butter into to the oat mixture, along with the maple syrup. Mix with a spoon until the oats are evenly coated. Lick the spoon here to make sure it’s just right (then, I suppose, replace the spoon if this is also for other people).
- Once the mixture is room temperature, add the semi-sweet chocolate chips and combine.
- Lay out a baking sheet covered with a layer of parchment or wax paper. After scratching your nose one last time, plunge into the sticky mixture and create golf ball-sized balls. Place them about an inch apart from one another on the baking sheet.
- Move aside enough food in your fridge for the baking sheet to sit for about 10 minutes.
- Enjoy later cold or at room temperature … unrestricted!
Unrestricted 