Salty and sweet, these tasty little snacks pack the essential components of trail mix into on-the-go fuel. – Recipes by Joanna Sayago Golub
This recipe is from the cookbook, Meals on the Run. Not only are these trail mix balls a delicious pre-run snack, but they also make for a quick breakfast on the go.
1/2 cup almond butter
1/3 cup agave syrup or honey
1 and 1/2 cups old-fashioned rolled oats
1/4 cup pumpkin seeds
1/4 cup dark chocolate mini chips
1/4 cup chopped dried tart cherries
1/4 cup sliced almonds
1/2 cup toasted wheat germ
– In a bowl, with an electric mixer on low speed, mix together the almond butter and agave syrup for 2 minutes, or until smooth and well combined.
– With the mixer still on low, gradually add the oats until well combined, followed by the pumpkin seeds. Add the chocolate chips, cherries, and almonds. Mix for about 1 minute on low, or until just combined.
– Line a baking sheet with wax paper. For each ball, use a spoon to take a heaping scoop of the mixture and, with your hands, gently roll into a ball. Roll in the wheat germ and set on the baking sheet lined with wax paper.
– You can eat the trail mix balls immediately, or transfer any uneaten ones (still on the baking sheet) to the refrigerator for 2 hours, or until set. Transfer the chilled balls to a plastic freezer bag and store in the fridge for up to two weeks.
NUTRITION PER SERVING (2 balls): 210 calories, 24 g carbs, 5 g fibre, 7 g protein, 11 g total fat, 2 g saturated fat, 30 mg sodium