Baked Power Balls
Make This Recipe
1/2 cup hazelnuts
½ cup walnuts
1/2 cup wheat germ
1 tsp. ground cinnamon
1/2 tsp. salt
2 cups old-fashioned rolled oats
¼ cup chia seeds
½ cup uncooked quinoa, rinsed
1 cup dried cranberries
1/2 cup pecans, chopped
1/2 cup unsalted butter, cut into pieces
1/2 cup brown sugar, firmly packed
1/2 cup all-natural peanut butter
1/3 cup maple syrup
½ cup dark chocolate
1 teaspoon coconut oil
In a food processor, combine the hazelnuts, walnuts, wheat germ, cinnamon, and salt and pulse just until finely ground, about 20 short pulses. Transfer to a bowl, add the oats,chia seeds, quinoa, cranberries, and pecans, and stir to combine.
In a small saucepan, combine the butter, sugar, peanut butter, and maple syrup over medium heat, bring to a simmer, and cook for 1 minute, stirring constantly. Pour the peanut butter mixture evenly over the oat mixture, stir to combine, and let cool for 5 minutes.
Add the egg whites to the granola mixture and stir well. Using a cookie scoop, scroop our rounds of the mixture and place evenly onto a prepared parchment lined cookie sheet. Bake until golden brown around the edges and no longer sticky to the touch, 20–25 minutes. Allow to cool on a wire rack.
In a small bowl, microwave chocolate and coconut oil until smooth. Drizzle over cooled granola balls.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More