Honey Nut Protein Balls with Goji Berries and Chocolate Chips

School's in Session! 
We're heading back to school next week, so that means I need to load up on healthy snacks! And these protein balls, crammed with nutrient-rich goji berries, peanut butter and oats, are the perfect way to kick off the new school year. I nibble on a handful of dried goji berries every morning, so that got me thinking about portable fuel for my boys. 

So what are goji berries? Bright orange-red goji berries (also called wolfberries) are native to China and have a sweet/tart flavor (similar to dried cranberries). They're brimming with nutrients and people have been eating them for generations (rumor is, they prolong life). Rumors aside, studies suggest that goji berries may promote weight loss, improve sleep quality and enhance athletic performance. They're also eaten to treat conditions like diabetes, high blood pressure and age-related eye problems. 

The berries can be eaten raw, cooked or dried (like raisins), and they're used in herbal teas, juices, wines, and medicines. When it comes to these balls, they add the perfect amount of tartness to complement the sweetness of the honey and chocolate. 

Health note: Goji berries may interact with some drugs, including warfarin (a blood thinner), diabetes medications and blood pressure drugs. If you take any of these drugs, speak to your doctor before eating the berries in any form. 

Now, let's have a ball! 

Honey Nut Protein Balls with Goji Berries and Chocolate Chips

2 cups oats, regular or quick-cooking, not steel cut
1/2 cup peanut butter, preferably all natural

1/2 cup goji berries, or dried cranberries or cherries
1/4 cup honey
1/2 teaspoon vanilla extract
1/4 cup mini semi-sweet chocolate chips


In a food processor, combine the oats, peanut butter, goji berries, honey, and vanilla. Process until blended (the mixture will start to come together). Add the chocolate chips and process until just incorporated.
Shape the mixture into 20 to 24 balls, and place the balls on a parchment-lined baking sheet. Refrigerate until firm, about 30 minutes.
Store the balls in an airtight container in the refrigerator. 


Makes 20-24 balls


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