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Granola Bliss Balls


  • Dry Ingredients 
  • 2 cups (190g) rolled oats
  • 1/2 cup (25g) rice puff cereal
  • 1/3 cup whole almonds, roughly chopped
  • 1 Tbsp flax seed
  • 1/3 cup (70g) sultanas
  • 1/4 tsp ground cinnamon
  • Wet Ingredients
  • 1/4 cup (80g) almond butter
  • 4 Tbsp (35g) coconut oil, melted
  • 4 Tbsp maple syrup
  • 1 tsp vanilla bean extract
  • 1/3 cup (70g) mini dairy free dark chocolate chips, I use dark chocolate drops from Organic Times


  1. In a high speed food processor, add oats, puffed rice, chopped almonds, flax seeds, sultanas and cinnamon. Pulse a few times until just blended.
  2. Pour in almond butter, melted coconut oil, maple syrup and vanilla. Blend on high until mixture comes together. To test, pick up a small amount in your hands and roll into a ball. If it still breaks apart, add more almond butter, 1 tablespoon at a time, until it sticks together, enough to form into balls.
  3. Add chocolate chips and pulse just a couple of times until they are blended through.
  4. Transfer mixture to a clean mixing bowl and lightly knead using your hands to bring it all together.
  5. Pick up approx. 1 tablespoon worth of mixture and roll into a ball. Place in a Tupperware container. Repeat with remaining mixture.
  6. Place in the refrigerator for 30 minutes - 1 hour or until chilled and set.
  7. Enjoy!


Store in an airtight container, refrigerated, for 1 week - 10 days.

  • Prep Time: 20 minutes