The other day my friend brought us over a treat–little almond butter balls with puffed millet in them. She inspired me to try to recreate the Morning Peanut Butter bars that our local gluten free cafe The Flying Apron makes but as little balls rather than bars.

I’m trying to find more kid friendly things to eat as well as things that are better for me than chocolate or starchy snacks. This is a good sweet treat that is satisfying. I’m still tweaking the amounts, so feel free to play yourself. (Update, I went by Flying Apron later in the afternoon and bought a Morning Peanut Butter bar to compare. They have a lot more mix-ins. Not more ingredients just more densely packed peanut butter. My recipe is now updated to have more “stuff” because it helps with the stickiness and with the sense of too much peanut butter…although both ways are yummy).

Peanut Butter Sticky Balls

1 cup crunchy salted peanut butter (or unsalted. I am, sadly, a salt fiend but unsalted would probably taste a little healthier)

1 cup gluten free rolled oats

1/2 cup unsweetened shredded coconut

1/4 cup raw sunflower seeds

3/4 cup raisins or golden raisins

1/4 cup maple syrup

1 Tbsp brown rice syrup (or you can probably sub another liquid sweetner)

1/2 tsp vanilla

1/4 tsp ground cinnamon

Put oatmeal and coconut in the blender to chop up a bit finer. You might want to chop the sunflower seeds a tad as well. Dump and scoop everything into a medium bowl, stir and mix, and then roll into little balls. Place in the fridge and let sit for half a day so the oatmeal absorbs some of the moisture of the peanut butter. You can eat them right away too. We did.

Also, you might prefer to store them in the fridge depending on the season and how warm it is where you are. This makes 18 or so little balls.