- In small skillet, toast almonds over medium heat 4 to 5 minutes or until lightly browned, stirring frequently.
- Spray cookie sheet with nonstick cooking spray. In bowl of food processor with knife blade attached, process ¼ cup oats and almonds 15 seconds or to fi ne crumbs; transfer to medium bowl.
- In large bowl, combine dried fruits, sunfl ower seeds, coconut, cinnamon and remaining 1½ cups oats. Add peanut butter, honey and extract, and stir until well combined and mixture begins to stick together.
- Using gloves or moist hands, form mixture into 1-inch balls, then coat lightly with almondoat crumbs. Place on prepared cookie sheet and cover with plastic wrap. Refrigerate at least 4 hours or overnight to allow oats to absorb moisture.
View all nutritional information
Calories 246, Total Fat 11g, Saturated Fat 2g, Cholesterol 0mg, Sodium 76mg, Carbohydrate 33g, Protein 8g