1 cup quick-cook oats (100 g), plus more for coating
½ cup powdered sugar (60 g)
1 strawberry jam, to taste, or whatever your favorite jam is
Nutrition Info
Calories 327
Fat 18g
Carbs 33g
Fiber 3g
Sugar 14g
Protein 10g
How to Make It
1. Step
Using a small spoon or a teaspoon measuring spoon, scoop out balls of jam and lay them on a sheet pan or plate lined with parchment paper. Pop the jam balls in the freezer for around a half hour, or until they’ve firmed up a bit.
2. Step
In a mixing bowl, combine the peanut butter, one cup of oats, and powdered sugar, and mix them all together until they’re well combined.
3. Step
Grab a palmful of the peanut butter mixture (around the size of a golf ball) and then, using your hand and fingers, shape it into a mini pancake.
4. Step
Grab one of the firmed-up jam balls and twist it around until it’s even more of a sphere, then lay it in the middle of your mini peanut butter pancake.
5. Step
Using your fingers, lift up and pinch the edges of the peanut butter so that they’re coming up around the jam ball. Continue this until the peanut butter mixture totally encloses the jam and you’ve created a ball. Roll each ball in your hands so that it’s nice a smooth.
6. Step
Once you’ve created all of the balls, roll each one in oats and then pop in the refrigerator or freezer to chill. (If you’re freezing, make sure to bring the balls back to room temperature before serving).
