January 25, 2011

Peanut Butter Granola Balls

peanut butter granola balls

When you’re searching for a healthy snack for a toddler, it’s important to find one that YOU will enjoy yourself. Why? Because there’s a good chance it won’t get eaten. Trust me. When I spied this recipe in one of my Everyday Food magazines during the great Magazine Hoard Organizing Marathon, I was totally intrigued. The recipe was simple and the ingredients were easily found in my pantry & fridge. I always appreciate not having to make a special trip to the market–another great ordeal with an active 2 year old.

little fingers

I quickly whipped up these granola balls while Cooper ate his breakfast this morning and caught myself digging into a few of them. They aren’t overwhelmingly peanut buttery; they have a nice little crunch from the crispy rice cereal & the perfect amount of sweetness. I also love the tang of the dried cranberries and raisins. They’re a nice little snack for Cooper and I to share. He loved picking out the dried fruit and playing with the wrapper while he ate one for his mid-morning snack. I like to think they help improve his motor skills! They’re definitely going in the Toddler/Parent food rotation because after all, I do love my snack time too.

And we’re off!

Gather your ingredients.

ingredient party

Melt peanut butter, butter & agave syrup in a saucepan.

pb butter agave melt

Ahh nice and melty!


Toss in the oats, crisped rice cereal & dried fruits. STIR.


With a small ice cream scooper, scoop your balls into the cupcake wrappers. (heehee balls)


Now pop them in the fridge to set! It takes about 15 minutes.

peanut butter granola balls

You can put them in a container! Take a taste of one before you seal the lid.

all packed up

Don’t have a toddler? Make these YOUR after work/school snack!

Peanut Butter Granola Balls

(recipe from Everyday Food)

Makes 22-24

  • 1/3 cup agave syrup (or honey)
  • 1/4 cup natural peanut butter
  • 2 tablespoons unsalted butter
  • 1 cup crisp rice cereal
  • 1 cup old fashioned rolled oats (not quick-cooking)
  • 1/4 cup dried fruit (cranberries & raisins)

In a small saucepan over medium, heat agave syrup (or honey), peanut butter & butter. Stir until loosened and smooth, 1 to 2 minutes. Remove from heat; stir in cereal, oats and dried fruit.

Drop mixture by the tablespoon into mini paper cupcake wrappers. Place on a rimmed baking sheet and refrigerate until set, about 15 minutes. Store in an airtight container up to 1 week.

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