Ingredients
Equipment
Method
- Stir the almond butter, maple syrup, vanilla, and 1 tablespoon water in a bowl until smooth.
- Add the oats, chopped cranberries, ground flax, cinnamon, and salt. Stir firmly until everything is evenly moistened. Let stand for 5 minutes so the oats and flax can absorb moisture.
- Squeeze a spoonful in your palm. It should hold together without crumbling. If needed, stir in additional water 1 teaspoon at a time, using no more than 1 extra tablespoon. If very soft, chill for 10 minutes before shaping.
- Divide into 16 equal portions, about 1 tablespoon each, and press each portion together before rolling it into a ball. Arrange in a covered container and refrigerate for 30 minutes before serving.
Nutrition
Notes
Stir the almond butter first: Natural nut butter separates in the jar. Mix the oil back in thoroughly before measuring; dry butter from the bottom of the jar makes crumbly bites.
Cranberry sweetness: Choose apple-juice-sweetened cranberries if avoiding cane sugar. Unsweetened dried cranberries are much sharper and drier; chop them finely and adjust only the water as needed.
Quick oats work too: Certified gluten-free quick oats make a finer, softer bite. Steel-cut oats stay too hard for this no-cook method.
Press before rolling: A firm squeeze brings the mixture together. Slightly damp hands help with sticking; extra syrup is not needed just to make shaping easier.
Keep chilled: Store covered in the refrigerator for up to 1 week or freeze for up to 2 months. Thaw frozen bites in the refrigerator; take out only the portion you plan to eat.
