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Cranberry Granola Balls

These treats pack a nutritional punch, and are perfect for little fingers to eat.

As a mom who travels regularly, my concerns are always centred around what healthy meals and/or snacks can survive the trip and its inevitable delays. You know what I mean by survive, right? What won't crumble into a thousand pieces in a bag, turn toxic when they confiscate your gel pack or smell so offensive your neighbours tell on you to the flight attendants --that really happened to me. Helpful note: Don't eat hard boiled eggs on planes.


There's the usual stuff at airports like bananas, apples and the occasional cheese string, but I like things that pack a nutritional punch as well as, you know, pack well. These granola balls are full of protein, fiber and vitamin A (thank you, cranberries.) They're perfect for little fingers to eat, and it's a fun and quick pre-flight project for your miniature baker(s).


Cranberry Granola Balls


Ingredients



  • 2 cups (500 mL) old-fashioned rolled oats

  • 1/2 cup (125 mL) unsweetened shredded coconut

  • 1/2 cup (125 mL) agave nectar

  • 1/4 cup (50 mL) packed brown sugar

  • 1/2 cup (125 mL) sunflower butter (no nut worries)

  • 1/2 cup (125 mL) homemade or store-bought granola

  • 1/2 cup (125 mL) unsweetened dried cranberries


Preparation

1. Spread oats and coconut out on baking sheet and toast in 350 F (180 C) oven for about 10 minutes or until lightly brown.


2. In sauce pan, combine sunflower butter, agave and brown sugar over medium heat. Stir until brown sugar is completely blended. Stir continuously so mixture doesn’t burn.


3. Add oat mixture, granola and cranberries to sugar mixture and stir to combine. Let cool slightly. With moist hands, roll a teaspoonful (5 mL) of the mixture in palm of hands to create bite-size balls. Place on plate and refrigerate for about an hour to harden. Store in an air-tight container at room temperature for up to one week.

 
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