Granola BitesGranola Bites
Granola Bites
Granola Bites
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Recipe - Dearborn Market
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Granola Bites
Prep Time20 Minutes
Servings10
Cook Time5 Minutes
Calories191
Ingredients
2 Tbs sliced almonds
1 1/2 cups plus 3 tablespoons quick oats
2/3 cup finely chopped unsweetened dried apricots
1/3 cup 50% less sugar dried cranberries
2 Tbs sweetened coconut flakes
1/2 tsp ground cinnamon
1/2 cup unsalted sunflower butter without sugar added
3 Tbs honey
1/2 tsp vanilla or almond extract
Directions

1. In small skillet, toast almonds over medium heat 4 to 5 minutes or until lightly browned, stirring frequently.

 

2. Spray cookie sheet with cooking spray. In bowl of food processor with knife blade attached, process 3 tablespoons oats and almonds 15 seconds or to fine crumbs; transfer to medium bowl.

 

3. In large bowl, combine dried fruits, coconut, cinnamon and remaining 1 1/2 cups oats. Add sunflower butter, honey and extract, and stir until well combined and mixture begins to stick together.

 

4. Using gloves or moist hands, form mixture into 1-inch balls, then coat lightly with almond-oat crumbs. Place on prepared cookie sheet and cover with plastic wrap. Refrigerate at least 4 hours or overnight to allow oats to absorb moisture. Makes about 30 bites.

 

Nutritional Information

  • 9 g Total Fat
  • 1 g Saturated Fat
  • 0 mg Cholesterol
  • 6 mg Sodium
  • 25 g Carbohydrates
  • 3 g Fiber
  • 13 g Sugars
  • 6 g Added Sugars
  • 5 g Protein

20 minutes
Prep Time
5 minutes
Cook Time
10
Servings
191
Calories

Shop Ingredients

Makes 10 servings
2 Tbs sliced almonds
Bowl & Basket Sliced Raw Almonds, 7 oz
Bowl & Basket Sliced Raw Almonds, 7 oz
$4.99$0.71/oz
1 1/2 cups plus 3 tablespoons quick oats
Wholesome Pantry Organic Quick Cooking Oats, 18 oz
Wholesome Pantry Organic Quick Cooking Oats, 18 oz
$3.99$0.22/oz
2/3 cup finely chopped unsweetened dried apricots
Sunshine Snacks Sundried Apricots, 12 oz
Sunshine Snacks Sundried Apricots, 12 oz
$4.99$0.42/oz
1/3 cup 50% less sugar dried cranberries
Sugar in the Raw Turbinado Cane Sugar, 64 oz
Sugar in the Raw Turbinado Cane Sugar, 64 oz
$9.99$2.50/lb
2 Tbs sweetened coconut flakes
Let's Do...Organic 100% Organic Unsweetened Shredded Coconut, 8 oz
Let's Do...Organic 100% Organic Unsweetened Shredded Coconut, 8 oz
$4.19$0.52/oz
1/2 tsp ground cinnamon
Simply Organic Ceylon Cinnamon, 2.08 oz
Simply Organic Ceylon Cinnamon, 2.08 oz
$9.49$4.56/oz
1/2 cup unsalted sunflower butter without sugar added
SunButter Original Sunflower Seed Butter, 1 lb
SunButter Original Sunflower Seed Butter, 1 lb
$8.29$0.52/oz
3 Tbs honey
Mike's Hot Honey Original Hot Honey, 12 oz
Mike's Hot Honey Original Hot Honey, 12 oz
$10.49$0.87/oz
1/2 tsp vanilla or almond extract
McCormick Pure Almond Extract, 2 fl oz
McCormick Pure Almond Extract, 2 fl oz
$5.29$2.65/fl oz

Nutritional Information

  • 9 g Total Fat
  • 1 g Saturated Fat
  • 0 mg Cholesterol
  • 6 mg Sodium
  • 25 g Carbohydrates
  • 3 g Fiber
  • 13 g Sugars
  • 6 g Added Sugars
  • 5 g Protein

Directions

1. In small skillet, toast almonds over medium heat 4 to 5 minutes or until lightly browned, stirring frequently.

 

2. Spray cookie sheet with cooking spray. In bowl of food processor with knife blade attached, process 3 tablespoons oats and almonds 15 seconds or to fine crumbs; transfer to medium bowl.

 

3. In large bowl, combine dried fruits, coconut, cinnamon and remaining 1 1/2 cups oats. Add sunflower butter, honey and extract, and stir until well combined and mixture begins to stick together.

 

4. Using gloves or moist hands, form mixture into 1-inch balls, then coat lightly with almond-oat crumbs. Place on prepared cookie sheet and cover with plastic wrap. Refrigerate at least 4 hours or overnight to allow oats to absorb moisture. Makes about 30 bites.