Peanut-Butter Granola Balls
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Everyday Food, April 2007
- Yield Makes 24
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Ingredients
- 1/3 cup honey
- 1/4 cup natural peanut butter
- 2 tablespoons unsalted butter
- 1 cup crisp rice cereal
- 1 cup old-fashioned rolled oats
- 1/4 cup dried fruit
Directions
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In a small saucepan over medium, heat honey, peanut butter, and butter. Stir until loosened and smooth, 1 to 2 minutes. Remove from heat; stir in cereal, oats, and dried fruit.
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Drop mixture by the tablespoon into mini paper cupcake or candy liners. Place on a rimmed baking sheet, and refrigerate until set, about 15 minutes.
Cook's Note
To store, refrigerate in an airtight container up to 1 week.
These Peanut Butter Granola Balls are wonderful. I have yet to find anyone that did not like them. Easy to make and fast. Wonderful recipe, everyone is asking for it. Thank You Annette Mae
Can you do this without peanut butter? the whole family hates the taste and we have an allergic child
I put mine onto a square of waxed paper and gave it a twist. That helped to form the shape and keep it together, and made it not sticky for putting into bags or pockets.
My 6 year old is diabetic and I am looking for wholesome sugar/honey free recipes. Would this work without the honey?
I made these for my boys and they loved them. I had raisins in the pantry and used them. I made them larger than required, I will make them again they were so easy and quick.
Like every Martha Stewart recipe I've made the yield is never what I get. It states 24 - I got 38. Not complaining - just saying. Great little snack - super easy to make.
If the children is allergic to peanut what else can I add with this recipes?
Mykele got up on the wrong side! I didn't count many
Mykele got up on the wrong side! I didn't count many
Ladies, PLEASE follow fellow commenters and go to one of the sites
that give nutritional info on line. Martha's site is free and it costs you
nothing to view the site. Maybe if you had to pay for recipes, you
would have a right to keep complaining. I counted too many complaints today.
This is my only beef with Martha's site's recipes - they never put the nutritional value on any of their recipes.
I used sweetened peanut butter and you are right, Chef_Kingston--they WERE too sweet! However, I love how easy these are to mkae. I will make them again with maybe maple syrup (and less of it), and add peanuts too.
can I use maple syrup instead of honey?
There are good free nutrition calculators on line like the one here: http://recipes.sparkpeople.com/recipe-calculator.asp To lower the calories and fat on this recipe, I would use light unsalted butter, Better 'n Peanut Butter (has only 100 Cal and 2gm fat per 2TBL), and substitute 2C of Kashi Go Lean for cereal and oats. You could also add a couple TBLS of chopped peanuts with your dried fruit to add crunch, as well as chopping the fruit which will help the whole thing stay together better.
I agree let's see the nutritional value!
I would think that using firm honey would solve the falling apart problem. Just a thought.
These were delicious, just a little messy. Kept falling apart when you tried to eat them. Maybe I may need to add a little more honey next time.
please add nutrition information as some of us would like a cooky but must balance our diet for health to do so......PLEASE
These sound yummy. Does anyone know the nutritional info??
I used Skippy Extra Chunky peanut butter, dried cherries, and raisins because that's what I had on hand. These turned out really well, though I consider them a dessert!
I subscribe to the magazine and there is a calorie/nutrition index in the back. I looked it up in the April 2007 issue and here is the breakdown. Hope this helps.
per ball: 61 cal, 2.5g fat (0.8g sat fat), 1.2g protein, 8.8g carb, 0.6g fiber
I subscribe to the magazine and there is a calorie/nutrition index in the back.
I looked it up from the April 2007 issue and here is the breakdown. Hope this helps.
per ball: 61 cal, 2.5g fat (0.8g sat fat), 1.2g protein, 8.8g carb, 0.6g fiber
For Thomalyn - I use calorie-count.com to calculate my recipes. You just type in ingredients and number of servings and it calculates all nutrition info per serving.
The butter and peanut butter were already soft when I made these, so I just creamed them together and then, because of the comments on them being crumbly, I put them in the paper liners and baked for 10-15 minutes at 350. They came out great after they were chilled. I also added peanuts to give crunch. I added raisins as my dried fruit, but next time may try something else or leave it out since it made it too sweet.
This is for MarilynandMe...I made these and made them into a bar...they seemed to hold up a lot better. I also wish that they would provide the fat grams and calorie break-down on all thses .
I used sunflower butter instead of peanut butter. Just as good without the fear of allergic reaction.
I bet you could also just drop them onto a silpat or other similar liner in small balls and then refrigerate...then just peel off and put in a container. I'll have to try and see if it works.
Wondering if it is recommended to make this with sweetened or unsweetened peanut butter. I would think that using sweetened peanut butter might make it too sweet but I don't know.
Is there anywhere to look for the nutrional information on all the recipes. Im looking for sugar/calories/fat
These were tasty, but fell apart really easily. They were hard to eat since they didn't stay in their 'ball' like shape. I used peanut butter from one of those grinding machines that are found in natural food stores. I wonder if I used peanut butter from a jar, if perhaps they would stay more solidified.
Great snacks for kids who do not have peanut allergies. Transport well to park outings too.