Peanut Butter Crunchies


2 cups uncooked rolled oats (not instant)
¼ cup pumpkin seeds
¼ cup sunflower seeds
1 tbsp. flax seeds
¼ cup shredded or grated coconut
2 tbsp. (or more) chopped dried fruit, such as apricots, pears, apples, blueberries
1 tbsp. coconut oil
1 tbsp. honey
1 egg, slightly beaten
1¼ cups unsalted peanut butter
¾ cup almond milk or low-fat yogurt

Optional: 1 tsp. turmeric

Substitutions: Grated veggies such as carrots or zucchini can be used instead of the fruit.

  • Preheat oven to 325°. Line a rimmed baking sheet with parchment paper or a silicone baking mat, or butter and dust with flour.
  • Grind all the seeds slightly in a food processor or blender.
  • Combine the dry ingredients in a medium-size bowl.
  • Heat the coconut oil and honey long enough to soften.
  • Beat an egg in a small bowl.
  • Put the peanut butter (best at room temperature) into a food processor, add the almond milk or yogurt and process; add the egg, oil and honey, process again.
  • Add the wet ingredients to the dry, mixing with a wooden spoon. The mixture should hold together well enough to be easily shaped into balls; if it seems too wet, add some flour.
  • Shape into 1½-inch balls and place on the baking sheet; they can be spaced closely. (I made the ball then squished it with a fork and made a cookie to avoid any choking hazards)
  • Bake for 30 to 40 minutes or until golden brown.

(Optional: halfway through, turn each granola ball over so they brown evenly — You don’t have to do this part if you made a cookie)

Cool on a rack, then store in an airtight jar. These treats can also be frozen.


Makes about 3 dozen


found on chef dogs