Makes 32 bites
2 cups quick-cooking oats (or old-fashioned oats, pulsed briefly in a food processor of blender to break them up)
1/2 cup chopped raw pecans or walnuts
1/2 cup sliced almonds
1/2 cup raw pepitas (hulled pumpkin seeds)
1 tsp ground cinnamon
1/2 tsp fine sea salt*
1 cup creamy peanut butter or almond butter*
1/2 cup honey or maple syrup
1 tsp vanilla extract
1/2 to 3/4 cup unsweetened shredded coconut, as needed for rolling
*Ingredient Note: If your nut butter is noticeably salty or if you are sensitive to salt, reduce the amount of salt by 1/4 tsp. IF you are using unsalted nut butter, use the full amount, and add another pinch of salt if the mixture tastes bland.
In a large bowl, combine the oats, pecans, almonds, pepitas, flaxseeds, cinnamon, and salt. Mix well using a large spoon or sturdy rubber spatula.
In a 2-cup liquid measuring cup or medium bowl, combine the peanut butter, honey, and vanilla. Whisk until thoroughly blended. (If you’re having trouble mixing them together, which can happen with natural peanut butters, gently warm the mixture in the microwave or on the stove and try again.)
Pour the peanut butter mixture into the oat mixture. Mix well, until every oat is coated.
Pour the shredded coconut into a small bowl. Place a large airtight container or freezer bag nearby for the finished bites.
Working with a 1-tablespoon cookie dough scoop or with 2 spoons, scoop up about 1 tablespoon of dough at a time and roll it between your palms into a ball about 1 inch in diameter. (If the dough is too wet to roll easily, let it rest for 10 minutes to give the oats time to absorb some excess moisture. Don’t wait too long, though, or you’ll need to add a little more nut butter or sweetener to get the mixture to stick together.) Roll the ball in the shredded coconut and place it in the container. Repeat with the remaining dough, then refrigerate the balls for at least 1 hour to set.
Granola bites keep well for a few days at room temperature, but they are best stored i the refrigerator for up to 2 weeks. They also freeze well for up to 3 months.
Feel free to change up the nuts and seeds used here. Just be sure to chop any larger nuts and keep the total amounts the same. For a sweeter treat, replace some of the nuts or seeds with chocolate chips or small dried fruit, like dried cherries, cranberries, or raisins.