Packed full of almonds, dates, oats and bound with peanut butter and maple syrup, these PBJ Oat Balls have a sweet secret in the centre – jam.
For something a bit different, jam is frozen before using in this recipe as it thickens and makes it more manageable. To do this, spread a thin layer of jam on a plate then freeze. When ready to fill the oat balls, remove the jam from the freezer and use a teaspoon to scrape off quantities at a time. It won’t be completely solid but the texture will be thick enough to poke into the centre of the oat ball.
TIP: They keep for weeks in the fridge in an air-tight container and can be frozen too.
PBJ Oat Balls
Makes: approx 18
Ingredients
- 3 Tbsp raspberry jam
- 1/2 cup roughly chopped dates, pitted
- boiling water, to cover
- 1/2 cup whole almonds
- 1/2 cup peanut butter
- 2 Tbsp maple syrup
- 1/2 cup wholemeal oats
Method
- On a side plate, spread a layer of raspberry jam, cover then freeze for approx 2 hours to thicken.
- Soak dates in boiling water for 30 minutes to soften, then drain.
- In a food processor, add dates and almonds. Pulse until finely chopped. Add peanut butter and maple syrup and continue to pulse until smooth.
- Drain oats and squeeze out any moisture. Add oats to the food processor and pulse until well combined. Ensure all ingredients are combined by scraping the sides and bottom. Pulse further until all ingredients are smooth.
- Remove jam from the freezer.
- Scoop a tablespoon of oat mixture and roll into a ball. Use thumb to create an indent in the centre. Fill indent with approximately 1/2 tsp of thickened jam then carefully press the edges over it. Continue to roll in the palm of hands until it’s a smooth ball, jam well contained in the centre.
