Trail Mix Energy Balls

It must be cross country season! If you've been following my blog, you know I love to create "power" balls for those hard-working kids. But let's face it, I make them for the parents and coaches too. The inspiration for this version was trail mix - that sweet and salty blend of nuts, dried fruit and semisweet chocolate. Traditional trail mix is packed with protein and fiber, so it's super-satisfying and keeps you fueled for hours. I wanted to create grab-and-go balls that delivered the same nutrients, so I crammed these babies with peanut butter, peanuts, oats, semisweet chocolate chips, and dried cranberries. There's no butter or refined sugar, just pure, wholesome ingredients. They're chewy, crunchy, sweet, salty, and they melt in your mouth like butter.

Take note! These balls aren't just great for athletic events - they make a great breakfast-on-the-go and midday snack for people of all ages! I mean, talk about a pick-me-up!

I dish them up for breakfast, and I pop a couple in my boys' school lunches. I love knowing that I have a stash in my fridge, so I almost always do. The best part is, thanks to the fiber from the oats and dried fruit, they keep you satisfied for hours.

A few notes about how you can vary these to suit your needs.

1. I used peanut butter and peanuts. If you want, you can use almond butter and almonds, cashew butter and cashews, peanut butter and almonds, etc. Use what works for you.
2. If you want gluten-free balls, replace the 3/4 cup flour with 3/4 cup ground oats (you're using oats in the balls anyway).
3. For vegan balls, make sure to use vegan chocolate chips (not all chips are dairy-free).
4. These balls are incredibly refrigerator-friendly - meaning you can store them in the fridge for up to one week. You can also freeze them for up to 3 months.

Trail Mix Energy Balls

1 cup smooth peanut butter
3/4 cup coconut oil
3/4 cup pure maple syrup
1 teaspoon vanilla extract
2 cups quick-cooking oats
3/4 cup all-purpose flour (if you want gluten-free balls, use ground oats instead)
3/4 cup dried cranberries (or raisins, cherries, chopped apricots - any dried fruit works)
1/2 cup chopped peanuts (or any nuts of choice)
3/4 cup mini semisweet chocolate chips (for vegan balls, opt for vegan chips)

In a large saucepan, combine the peanut butter, coconut oil, maple syrup, and vanilla. Set the pan over medium heat and bring to a simmer, whisking constantly. Remove the pan from the heat and stir in the oats and flour. Fold in the cranberries and peanuts. Mix until well blended. Let the mixture cool for 30 minutes - if you fold in the chocolate chips now, they'll melt; which is fine - I've done it that way too! If you want whole chocolate chips, wait 30 minutes. Some of the chips may still melt... and that's OK too.
Fold in the chocolate chips.
Transfer the mixture to a large bowl and place in the refrigerator until firm, about 30 to 45 minutes.
Shape the mixture into about 50 balls and transfer the balls to a parchment-lined baking sheet.
Return the baking sheet to the refrigerator and chill until firm.
Store leftovers in an airtight container in the refrigerator for up to 1 week. Or store in the freezer for up to 3 months.

Makes about 50 energy balls