Name: Chewy Granola Balls
Prep time: 8 min
Cook time: 2 min
Total time: 10 min
Yield: 30 balls
Cuisine: American

From the Cook

1/5

Warning0 allergens identified

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Place the almond butter and rice syrup in a small saucepan over low to medium heat and warm for 2 minutes or until it becomes smooth and combined.

Place the remaining ingredients in a bowl and stir to combine.

Pour the warm almond butter mixture into the bowl with the granola mixture and stir to combine.*

Roll into 1 inch balls (I used a mini ice cream scooper to scoop out each portion, but you could also use a tablespoon) .

Serve.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Warm Your Binder 🔥
Gently warm the rice syrup and almond butter together before mixing to create a smoother, more cohesive batter that binds ingredients evenly without clumping.
Toast Your Granola First 🌾
Lightly toast the granola and Rice Krispies in a dry skillet for 2-3 minutes before combining to intensify their flavors and improve the final texture contrast.
Chill Before Shaping 🧊
Refrigerate your mixture for 15-20 minutes before rolling into balls—this prevents sticking, makes shaping easier, and helps the balls maintain their form as they set.
Balance Your Dried Fruit Mix 🫐
Roughly chop larger dried fruits like cranberries to match the size of blueberries and raisins, ensuring even distribution and consistent bites throughout each ball.
Oil Your Hands Strategically 🤲
Use a light coating of neutral oil or almond butter on your hands while shaping instead of water to prevent sticking while maintaining the chewy texture without adding excess moisture.