Energy Balls

Energy Balls 3

Nailed it!  These energy balls are perfect for a bite on the go, or if you just realized you forgot to eat today …… (Hello Hayley).  This is the perfect recipe for a little creative flexibility.  We don’t like raisins, so you won’t find any here but they could easily be used in place of cranberries or the dried cherries.  The only thing that matters is that you use 2 cups of dried fruit – use any combination you like.  With all the peanut allergies in schools and restrictions with it (Hello Liv), you can easily replace the peanut butter with any nut butter you like.

Energy balls 2

A big part of the success story is your ingredient source …. Rancho Vignola has amazing nuts, seeds, and baking products.  Make sure you have great quality supplies.                                         Nope, this isn’t a sponsored post, I just love their products!

  • 1 cup toasted sunflower seeds
  • 1 cup toasted sesame seeds
  • 1 cup oats (I use a combination of quick cooking and large flake oats)
  • 1 cup dark chocolate chips
  • 1 cup dried cranberries
  • 1 cup dried cherries (chopped)
  • 1/2 cup unsweetened cocoa powder
  • 2 cups smooth peanut butter
  • 1/2 cup honey
  • 1 1/2 cups toasted coconut flakes
  1. Combine all dry ingredients together in a large bowl and mix thoroughly with your hands.
  2. In a separate small bowl stir peanut butter and honey together until smooth and well incorporated.
  3. Stir into dry ingredients, and mix well.  Again, I find your hands the best tools you’ve got.  Make sure you mix well …. those pesky little sesame seeds like to hide in the bottom of the bowl.
  4. Once you’ve got it all mixed, form balls and roll in the toasted coconut.  I find it helps to put a little coconut in my hands too and that really helps it to adhere.

Energy Balls 1

Store in the fridge for up to a week, or keep them in the freezer for a couple of months (if they last that long).



Get up and Go Granola – 2 ways!

preheat oven to 300 for both versions

first you have to carefully measure your ingredients …   


3 cups old fashioned oats

3/4 cup sliced almonds

1/2 cup raw sunflower seeds

1/2 cup raw pumpkin seeds

1/2 tbsp wheat germ

1/2 cup coconut flakes

1/2 cup chopped pecans

1/4 tsp salt

1/2 tbsp cinnamon

(oh what the heck, not many oats left – just dump them ALL in …)

2 tbsp canola oil or unsalted butter, melted

1/2 cup pure maple syrup

1 cup dried fruit (cranberries, cherries, apricots, blueberries)

Toss all dry ingredients together (except the fruit).  Heat the oil/butter and maple syrup together and then mix well with dry ingredients.  Spread on baking sheet and bake until toasted nice and brown – just the way you like it.

Stir every 15 minutes or so until it is all toasty and crunchy.  Let cool before adding the dried fruits.

Now if you like your granola even crunchier, and in big chunks, this is the one for you ….


3 cups old fashioned oats

1 cup sliced almonds

1/3 cup toasted sunflower seeds

1/3 cup chopped walnuts

1/3 cup sesame seeds

1/3 cup ground flax seeds

1/3 cup pumpkin seeds

1/2 cup coconut flakes

1 tsp cinnamon

2/3 cup brown sugar

1/2 cup canola oil

1/2 cup honey

Might be a good idea to taste and make sure you have the right mixture of dry ingredients ….

Again – toss all your dry ingredients together.  Heat up the sugar, oil and honey until bubbling merrily and mix with dry ingredients.  Bake for 45 minutes – only tossing it in the pan once at the 20 minute mark and then let it be still for the rest of the baking.  When you take it out of the oven just let it sit – undisturbed – on a cooling rack until completely cold.  Break into whatever size chunks you want!  So good you may have trouble keeping it until you can get it safely stored …..

Go ahead and try with your favorite seeds, nuts, seasonings and have some fun!