Ingredients:

  • 1 1/2 cups Old-Fashioned Rolled Oats (not instant)
  • 1/4 cup Vanilla Protein Powder (optional, substitute ground flaxseed meal)
  • 1/4 tsp Fine Sea Salt
  • 1/2 cup Smooth Nut Butter (cashew or almond preferred)
  • 1/4 cup Pure Maple Syrup (Grade A)
  • 1 tsp Vanilla Extract (high-quality)
  • 1/2 cup Dried Cranberries (roughly chopped)
  • 1/4 cup Desiccated Coconut Flakes (unsweetened, optional coating)

Instructions:

  1. Combine Dry: In the large mixing bowl, whisk together the rolled oats, vanilla protein powder (if using), and sea salt. Ensure the dry ingredients are evenly distributed.
  2. Add Wet Ingredients: Pour the nut butter, maple syrup, and vanilla extract into the bowl with the dry ingredients.
  3. Mix Thoroughly: Using a sturdy rubber spatula, mix until the ingredients are fully combined into a thick, cohesive dough. Scrape down the sides of the bowl to incorporate all the oats.
  4. Fold in Cranberries: Add the chopped dried cranberries and fold them gently until they are evenly distributed throughout the dough. The mixture should hold together easily.
  5. Chill: Cover the bowl and place the dough in the refrigerator for a minimum of 30 minutes. This chilling time is vital for firming up the mixture and making it easier to roll.
  6. Scoop and Roll: Line a baking sheet with parchment paper. Use a 1-tablespoon scoop to portion the dough. Roll the portions between clean, slightly damp hands to form firm, smooth spheres.
  7. Coat (Optional): If coating, spread desiccated coconut flakes onto a shallow plate and gently roll each sphere in the coconut until fully covered.
  8. Store: Place the finished bites on the prepared baking sheet. Once all are rolled, transfer them to an airtight container and store them in the refrigerator.