- Large bowl
- Medium sized plate
- 1/4 dry measuring cup and 1/8 teaspoon are must haves
- Wooden spoon or non-stick spatula
- 3/4 cup quick or old-fashioned oats (try Whole Foods’ bulk section or Quaker Oats)
- 3/4 cup chunky-style peanut butter (try Smart Balance or any brand that does not add sugar)
- 3/4 cup dry soy milk (saw this at Whole Foods but could not find it at my local Walmart. If there are no Whole Foods around, try ordering online, like Better Than Milk.)
- 1/2 cup honey (substitute with agave nectar if you are vegan)
- 1 teaspoon vanilla extract
- 1/8 teaspoon cinnamon powder
- 1/2 cup raisins
- 3/4 cup wheat germ
- In a large bowl, mix together the oats, peanut butter, soy milk powder, honey (or agave nectar), vanilla extract, cinnamon powder, and raisins. Stir well with a wooden spoon of non-stick spatula until all the ingredients are well blended.
- Using your hands, form the mixture into small balls, about the size of whole walnuts.
- Spread the wheat germ on a dinner plate or cutting board. Roll each ball in it.
- When I made these, I actually used 1/4 cup soy milk and then popped the mix in the microwave for 45 seconds to help the oats take in some of the liquid. It came out nice for me. This variation means you could use any milk substitution you prefer, i.e. almond milk.
- I didn’t have raisins, so I used Ocean Spray’s blueberry infused dried cranberries. A little change from the usual.
- I also didn’t have wheat germ. I checked the internet for wheat germ substitutes. One site said that walnuts could be used if they were ground up; however, I couldn’t find my little food processor. (Can I get a ‘Yay’ for disorganization? Didn’t think so.) I actually tossed the walnuts, chopped as fine as I could get them, into the mixture, then used Gluten-free All-purpose Flour in the place of the wheat germ.
- I went with Agave Nectar instead of honey and all my other ingredients were vegan as well.
All in all, my go at this recipe wasn’t precise, but still REALLY tasty. For adults, I fancied mine up by popping them in the over for 10 minutes at 325 degrees, then plating a pair onto two small mounds of cocoa powder surrounded by fresh cut mango and drizzled with agave nectar.