ClosePhoto:Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi JuhlActive Time:15 minsTotal Time:35 minsServings:8 servingsPhotographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi JuhlCook Mode(Keep screen awake)Ingredients3/4cupold-fashioned rolled oats1/2cupunsweetened driedblueberriesplus2teaspoons, divided1/2cupunsaltedalmond butter4pittedMedjool dates1/4cupsliced almonds1/4cuphemp seeds2 1/2teaspoonslemon zest6tablespoonslemon juiceplus3/4teaspoon, divided2teaspoonshoney1/4teaspoonsalt2tablespoonsconfectioners' sugarDirectionsCombine oats, 1/2 cup dried blueberries, almond butter, dates, almonds, hemp seeds, lemon zest, 6 tablespoons lemon juice, honey and salt in a food processor; process until a thick paste forms, 1 to 2 minutes, stopping to scrape down sides as needed.Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi JuhlLine a large, rimmed baking sheet with parchment paper. Using a 1-tablespoon cookie scoop or measuring spoon, scoop 16 rounded portions of the oat mixture onto the prepared baking sheet. Using clean hands, roll each portion into a ball. Refrigerate the balls, uncovered, until cool to the touch, about 20 minutes.Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi JuhlFinely chop the remaining 2 teaspoons dried blueberries. Whisk confectioners’ sugar and the remaining 3/4 teaspoon lemon juice in a small bowl until no lumps remain.Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi JuhlDrizzle the lemon glaze evenly over the chilled energy balls (about 1/4 teaspoon glaze each). While the glaze is still wet, sprinkle evenly with chopped blueberries.Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi JuhlTo make aheadRefrigerate, covered, for up to 3 days.EquipmentParchment paperNutrition InformationServing Size: 2 energy ballsCalories 251, Fat 13g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 29g, Total Sugars 16g, Added Sugars 3g, Protein 7g, Fiber 5g, Sodium 74mg, Potassium 322mgEatingWell.com, December 2023Rate ItPrint
Close
Photo:Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
Active Time:15 minsTotal Time:35 minsServings:8 servingsPhotographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi JuhlCook Mode(Keep screen awake)Ingredients3/4cupold-fashioned rolled oats1/2cupunsweetened driedblueberriesplus2teaspoons, divided1/2cupunsaltedalmond butter4pittedMedjool dates1/4cupsliced almonds1/4cuphemp seeds2 1/2teaspoonslemon zest6tablespoonslemon juiceplus3/4teaspoon, divided2teaspoonshoney1/4teaspoonsalt2tablespoonsconfectioners' sugarDirectionsCombine oats, 1/2 cup dried blueberries, almond butter, dates, almonds, hemp seeds, lemon zest, 6 tablespoons lemon juice, honey and salt in a food processor; process until a thick paste forms, 1 to 2 minutes, stopping to scrape down sides as needed.Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi JuhlLine a large, rimmed baking sheet with parchment paper. Using a 1-tablespoon cookie scoop or measuring spoon, scoop 16 rounded portions of the oat mixture onto the prepared baking sheet. Using clean hands, roll each portion into a ball. Refrigerate the balls, uncovered, until cool to the touch, about 20 minutes.Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi JuhlFinely chop the remaining 2 teaspoons dried blueberries. Whisk confectioners’ sugar and the remaining 3/4 teaspoon lemon juice in a small bowl until no lumps remain.Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi JuhlDrizzle the lemon glaze evenly over the chilled energy balls (about 1/4 teaspoon glaze each). While the glaze is still wet, sprinkle evenly with chopped blueberries.Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi JuhlTo make aheadRefrigerate, covered, for up to 3 days.EquipmentParchment paperNutrition InformationServing Size: 2 energy ballsCalories 251, Fat 13g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 29g, Total Sugars 16g, Added Sugars 3g, Protein 7g, Fiber 5g, Sodium 74mg, Potassium 322mgEatingWell.com, December 2023Rate ItPrint
Active Time:15 minsTotal Time:35 minsServings:8 servings
Active Time:15 mins
Active Time:
15 mins
Total Time:35 mins
Total Time:
35 mins
Servings:8 servings
Servings:
8 servings
Cook Mode(Keep screen awake)Ingredients3/4cupold-fashioned rolled oats1/2cupunsweetened driedblueberriesplus2teaspoons, divided1/2cupunsaltedalmond butter4pittedMedjool dates1/4cupsliced almonds1/4cuphemp seeds2 1/2teaspoonslemon zest6tablespoonslemon juiceplus3/4teaspoon, divided2teaspoonshoney1/4teaspoonsalt2tablespoonsconfectioners' sugar
Cook Mode(Keep screen awake)
Ingredients
3/4cupold-fashioned rolled oats
1/2cupunsweetened driedblueberriesplus2teaspoons, divided
1/2cupunsaltedalmond butter
4pittedMedjool dates
1/4cupsliced almonds
1/4cuphemp seeds
2 1/2teaspoonslemon zest
6tablespoonslemon juiceplus3/4teaspoon, divided
2teaspoonshoney
1/4teaspoonsalt
2tablespoonsconfectioners' sugar
DirectionsCombine oats, 1/2 cup dried blueberries, almond butter, dates, almonds, hemp seeds, lemon zest, 6 tablespoons lemon juice, honey and salt in a food processor; process until a thick paste forms, 1 to 2 minutes, stopping to scrape down sides as needed.Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi JuhlLine a large, rimmed baking sheet with parchment paper. Using a 1-tablespoon cookie scoop or measuring spoon, scoop 16 rounded portions of the oat mixture onto the prepared baking sheet. Using clean hands, roll each portion into a ball. Refrigerate the balls, uncovered, until cool to the touch, about 20 minutes.Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi JuhlFinely chop the remaining 2 teaspoons dried blueberries. Whisk confectioners’ sugar and the remaining 3/4 teaspoon lemon juice in a small bowl until no lumps remain.Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi JuhlDrizzle the lemon glaze evenly over the chilled energy balls (about 1/4 teaspoon glaze each). While the glaze is still wet, sprinkle evenly with chopped blueberries.Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi JuhlTo make aheadRefrigerate, covered, for up to 3 days.EquipmentParchment paperNutrition InformationServing Size: 2 energy ballsCalories 251, Fat 13g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 29g, Total Sugars 16g, Added Sugars 3g, Protein 7g, Fiber 5g, Sodium 74mg, Potassium 322mgEatingWell.com, December 2023
Directions
Combine oats, 1/2 cup dried blueberries, almond butter, dates, almonds, hemp seeds, lemon zest, 6 tablespoons lemon juice, honey and salt in a food processor; process until a thick paste forms, 1 to 2 minutes, stopping to scrape down sides as needed.Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi JuhlLine a large, rimmed baking sheet with parchment paper. Using a 1-tablespoon cookie scoop or measuring spoon, scoop 16 rounded portions of the oat mixture onto the prepared baking sheet. Using clean hands, roll each portion into a ball. Refrigerate the balls, uncovered, until cool to the touch, about 20 minutes.Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi JuhlFinely chop the remaining 2 teaspoons dried blueberries. Whisk confectioners’ sugar and the remaining 3/4 teaspoon lemon juice in a small bowl until no lumps remain.Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi JuhlDrizzle the lemon glaze evenly over the chilled energy balls (about 1/4 teaspoon glaze each). While the glaze is still wet, sprinkle evenly with chopped blueberries.Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi JuhlTo make aheadRefrigerate, covered, for up to 3 days.EquipmentParchment paperNutrition InformationServing Size: 2 energy ballsCalories 251, Fat 13g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 29g, Total Sugars 16g, Added Sugars 3g, Protein 7g, Fiber 5g, Sodium 74mg, Potassium 322mg
Combine oats, 1/2 cup dried blueberries, almond butter, dates, almonds, hemp seeds, lemon zest, 6 tablespoons lemon juice, honey and salt in a food processor; process until a thick paste forms, 1 to 2 minutes, stopping to scrape down sides as needed.
Line a large, rimmed baking sheet with parchment paper. Using a 1-tablespoon cookie scoop or measuring spoon, scoop 16 rounded portions of the oat mixture onto the prepared baking sheet. Using clean hands, roll each portion into a ball. Refrigerate the balls, uncovered, until cool to the touch, about 20 minutes.
Finely chop the remaining 2 teaspoons dried blueberries. Whisk confectioners’ sugar and the remaining 3/4 teaspoon lemon juice in a small bowl until no lumps remain.
Drizzle the lemon glaze evenly over the chilled energy balls (about 1/4 teaspoon glaze each). While the glaze is still wet, sprinkle evenly with chopped blueberries.
To make aheadRefrigerate, covered, for up to 3 days.
To make ahead
Refrigerate, covered, for up to 3 days.
EquipmentParchment paper
Equipment
Parchment paper
Nutrition InformationServing Size: 2 energy ballsCalories 251, Fat 13g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 29g, Total Sugars 16g, Added Sugars 3g, Protein 7g, Fiber 5g, Sodium 74mg, Potassium 322mg
Nutrition Information
Serving Size: 2 energy ballsCalories 251, Fat 13g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 29g, Total Sugars 16g, Added Sugars 3g, Protein 7g, Fiber 5g, Sodium 74mg, Potassium 322mg
Serving Size: 2 energy balls
Calories 251, Fat 13g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 29g, Total Sugars 16g, Added Sugars 3g, Protein 7g, Fiber 5g, Sodium 74mg, Potassium 322mg
EatingWell.com, December 2023
Rate ItPrint
