When I was younger my friends and I would go on various road trips around college, camping, even New York to Florida, and we always ate horribly. Stopping to gas up the car resulted in dill pickle chips and Cholula beef jerky for lunch. Needless to say I didn’t feel nearly as awful afterward then as I do when I eat like that now.
These days, I try much harder to keep a regular diet of healthy food but it’s still not easy to do when I’m traveling. So when The Year In Food put up a recipe for granola bites I couldn’t wait to try it out for our trip to Jacksonville this weekend. Since we’re going for a weekend-long country music festival I’m hoping by eating well it will counteract all the beer (I know, but it makes me feel better).
I followed the recipe omitting the ginger (simply because I didn’t have it on hand) and adding a little extra almond butter and honey after refrigeration because they weren’t quite holding together. Rinsing your hands off while you’re rolling out the bites makes it much easier and not quite as messy.
Here’s the recipe from The Year In Food! Her pictures are obviously much prettier than mine so be sure to check out her page as well.
1 1/4 cup oats
1/4 cup chopped dried cherries
1/4 cup sliced almonds
1/4 cup toasted coconut flakes
2 generous tablespoons cacao nibs
2 generous tablespoons chopped crystallized ginger (Not included in mine)
3 tablespoons honey
2 tablespoons almond butter
2 tablespoons coconut oil
1/4 teaspoon sea salt
1/4 teaspoon cinnamon
In a mixing bowl, combine the oats, cherries, almonds, coconut, caao nibs, [and crystallized ginger] and set aside. In a medium pot, combine the honey, almond butter, coconut oil, sea salt and cinnamon. Warm over a medium-low heat, stirring constantly, until the mixture is hot. Pour in the dry ingredients, turn off the heat, and stir to thoroughly combine everything. Cool down in the fridge for about a 30-40 minutes.
Use a tablespoon to make round balls. Press them together very firmly to help them hold their shape. Store in the fridge.