No time to make breakfast? (#mylife) Need something on-the-go, yet super healthy? (#everyday) Looking for a grab and go snack? (#always) Here’s your answer!
The Everything Breakfast Balls got their name because…well… just look at the recipe. They’ve got fruits. They’ve got veggies. They’ve got whole grains. They’ve got spices. They’ve got nuts. They’ve got seeds. Hit your body with all those nutrients and its going to be thanking you all day long!
After switching from store-bought granola bars and processed snacks to these treats you might notice a few changes. One – these keep you full much longer. Two – your digestive health will improve… dramatically (wink).
We usually use cooked (whole, peeled, ready-to-eat, vacuum sealed) beets. If you’re not a beet lover, don’t worry, you won’t even taste them. This is a great way to eat them without actually having to taste them. If you’d like to use a fresh beet you can cook it within minutes.
- Peel beet and cube into 2 inch pieces.
- Place into a pot of boiling water.
- Reduce heat to simmer and let cook for 15 minutes.
- Remove beet cubes and cool before using.
A batch of these will make about 30 cookies. We find that 3 or 4 of them fill us up. Make them on Sunday and voila!- you’ve got breakfast ready for the week.
We used this Ninja Food Processor to quickly puree the wet ingredients. (Note this is an affiliate link)
Everything Breakfast Balls
- Combine dates with 1/2 cup water and let soak for at least 30 minutes.
- Combine chia seeds with 1/2 cup of water in a large bowl and let soak for at least 5 minutes.
- Preheat oven to 350 degrees F.
- Add dates, including soaking water, orange, beet, carrot and vanilla extract to a food processor fitted with an s-blade or a blender. Blend until smooth.
- Stir pureed mixture into soaked chia seeds.
- Combine oats, flax, baking powder, cinnamon, walnuts and goji berries.
- Add pureed mixture to oat mixture and stir well.
- Using a cookie scoop (1 T), form dough into balls on a parchment lined baking sheet.
- Bake for 15 minutes or until firm. Store in an air-tight container in the refrigerator for up to 1 week.