It’s back to school time and life if going crazy fast. Like the fact that it’s already the 22st of August? That’s insane!
Soon leaves will be falling and scarves will be worn and everyone will be into pumpkin again. But for the time being, it’s time for this month’s Recipe ReDux. The theme this month was to prepare some tasty treats that are perfect for spicing up lunchtime. It’s perfect timing, as I’ll be heading back to school soon (first year of high school, eek!) and I’m gonna need some snacks to keep lunch interesting.
For this recipe, I decided to go with my favorite sweet and salty duo: chocolate and PB. I made some peanut butter, oatmeal, and quinoa balls, and then dipped them in chocolate for a little decadence. They’re addicting, easy to travel with, and will provide you with enough energy to get you through the day.
Forget about a boring lunch; you’ll look forward to 12 o’clock knowing you’ve got one or two of these Chocolate PB Balls waiting for you.
Chocolate Covered Peanut Butter Balls
1 1/2 cups rolled oats
1 cup cooked quinoa (measured after cooking)
1 tsp cinnamon
1/2 cup + 2 tbsp peanut butter
1/4 cup maple syrup
3/4 cup chocolate chips, for dipping
- Line a large plate or sheet pan with parchment paper. Set aside.
- Mix together oats, quinoa, and cinnamon in a large bowl.
- In a smaller bowl, measure peanut butter and maple syrup. Microwave in 10 second intervals until peanut butter is drippy and melted.
- Stir maple syrup and peanut butter together until incorporated, and then pour over oats and quinoa mixture. Mix until all dry ingredients are covered and a thick mixture has been formed. It may seem like there aren’t enough wet ingredients at first, but keep mixing and it should come together.
- Placing chocolate chips in a bowl and microwave until completely melted.
- Form peanut butter mixture into balls and dip into melted chocolate. Once dipped, place on prepared pan/plate. Repeat until entire peanut butter mixture is used.
- Place balls in fridge until chocolate has hardened. Then, serve (or put into lunch boxes). Recipe makes 12-16 balls, depending on size.