I’ve been holding out on this recipe for a little while.

Mostly, not to be hypocritical.

You see, “rolled oats” are one of the ingredients.

And.

Brace yourself people.

“Rolled oats” are not technically a true whole food. They are just a tiny (and not the healthy) part of the true whole grain known as steel cut oats, cut down and heated to a very high temperature so that they cook faster.

So, technically rolled oats are somewhat processed.

So {also technically},  I shouldn’t be spreading this kind of recipe on my “real-food-only” blog.

Good thing I think strict rules around food are kinda dumb anyways.

And because these are SO addictively good. Too good not to share, especially for those of you that have kids, family members or friends that are just trying to be better about their food quality, not necessarily perfect. Or new moms that need a perfect nursing snack (I bring them to all my mom friends and it’s started a chain with every new mom they know too).

The good news is that, if all the other ingredients are clean and good, one little less-than-perfect ingredient is fine in my eyes. Especially in the case of treats, because hopefully you’re not eating treats everyday anyways (Right? Just nod yes.)

If you’re confused on the steel cut vs rolled oat argument, have you listened to this little podcast workshop I did yet? In it I break down the basics of REAL FOOD, and other food rumors  that aren’t true, in much more simple and clear to understand way. Trust me, there is so much more where that came from.

But, because most of you are here for the food, let’s not waste any more time.

This is a recipe I had come across a while ago, but hadn’t found a perfected version until last summer, when my darling friend Sarah made them as healthy snacks for a long car trip.

Whoa.

Wait, what’s in these again?

They tasted too good to be true.

But everything she named off were all real ingredients– no refined sugars, some good healthy fat and protein, and just enough sweetness.

Just as good as a cookie in my eyes. But healthier.

Even better, she threw them together in the hour before we left (it’s baking free, you just combine the goodies, let them chill, then roll into little bite sized balls and keep in the freezer).

And if you start eating them for breakfast, justifying that it’s the same as eating a bowl of standard oatmeal, I won’t tell a soul.

Granola Ball Bites

Makes approximately 24 cookie bites

Notes: Feel free to use almond, peanut, or sunflower-seed butter interchangeably. In the Fall, try adding some pureed pumpkin and pumpkin pie spice as well for a fun twist. 

½ cup natural nut butter 

¼ cup maple syrup or honey

1 cup unsweetened coconut

1 cup gluten-free oats

1 teaspoon vanilla

sprinkle of sea salt

small handful of dark chocolate chips, raisins, chopped nuts, or other dried fruit (optional)

Mix all ingredients together in a large bowl, and place in fridge for at least 30 minutes. Scoop out 1-inch balls with a spoon, and arrange on a baking sheet or plate. Store in the fridge or freezer.

Love this recipe? You’d love the cookbook then too. And be sure to check out the seasonal meal plans (or the new easy DINNER ONLY plan)! Wanna know more about this real-food lifestyle made simple I always talk about? Be sure to check out this little podcast workshop I created for you, called: Simply Real FOOD: Real food, finally explained. Check it out here!