Fox Recipe Box: Lunchbox Munchie Balls

CLEVELAND, Oh -- Country chef Lee Ann Miller has packed a lot of lunches over the years and she says this recipe is one of her favorites because it's so easy and packs a good punch of protein. Lee Ann's friend Matt Beres is a teacher and see's what gets kids excited at lunch. He joined Lee Ann to show Fox 8's Kristi Capel how to put together Munchie Balls.

Lee Ann is a friend of Walnut Creek Cheese and you can learn more about the Amish Country store by clicking here.

Munchie Balls

Yield: 24 munchie balls

1 cup toasted unsweetened coconut
1 cup peanut butter
1 cup quick oats
1/2 cup milled flaxseed
1/2 cup honey
1 tsp vanilla
1/2 cup chocolate chips

  1. Toast the coconut in a skillet, stirring often. Watch for the edges of the coconut to just brown-it will brown quickly.
  2. Put the warm toasted coconut into a mixing bowl, then add peanut butter. *Tip: adding the warm coconut to the peanut butter will slightly melt and soften the mixture, making it easy to combine.
  3. Add oats, flaxseed, vanilla, and honey - mix well. Last, add chocolate chips.
  4. Using a 1 in cookie dough scoop, make mixture into balls and put into a sealed container.
  5. Let munchie balls cool in the refrigerator at least 30 min before serving.

 

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.