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Cereal Balls
Easy-to make and super satisfying!

Meet the Chef: Marissa Joinson
Meet the Rehabilitation Teacher: Carolyn Ovesen

Learn As You Cook
Making the Cereal Balls also presents an opportunity to practice meal prep and cooking skills while learning safe low vision and non-visual techniques with Carolyn.

• Measuring
• Using a Stove

Recipe Notes
Shape the mixture as you like: use a large sharp knife or pizza cutter to make squares or linear shapes; you can then form the squares into balls, if you like, and then roll them in something yummy like honey and/or toasted coconut or sesame seeds; use cookie cutters to form whatever looks delicious!
​Try dipping some into melted chocolate or rolling in cocoa powder! ​ 

Ingredients

• 6-8 Cups Puffed Cereal(s) (rice, corn, barley, etc.) 
• OPTIONAL: 2 Cups Rolled Oats 
• 1/4 Cup Agave syrup 
• 1 (16 oz) Jar of Sunflower Butter 
• 1 Cup of Brown Rice Syrup or Barley Malt Syrup (or 1/2 cup of each)
• 1/2 Cup Dried Apricots (finely chopped)
• 1/2 Cup Dates (chopped)
• 1/2 Cup Raisins (black or golden)
• 1/2 Cup Dried Apple (finely chopped)
• 1/2 teaspoon Ground Cinnamon
• 1/4 Cup Flax Seeds (pan-toasted)

Equipment

• Large Bowl – preferably stainless steel
• Small Bowls – several
• Baking/cookie/jellyroll sheet pans – (2) small [8” x 12”?] *small enough to fit in your freezer
• Medium (6-QT) Saucepan
• Spatula, silicone/heat-resistant
• Cutting board
• Food Processor
• Cookie cutters, any size/shapes you like  
• Large Wooden or Metal Mixing Spoon
• Wax paper OR baking parchment

Directions

Step 1:  Make the Goo.

1. To the saucepan, over low heat, add the Sunflower Butter. 
2. Add Agave, Brown Rice Syrup, and Barley Malt. 
3. Stir until well-mixed and warm. 
4. Remove from the heat. 
5. Set aside to cool.​

Step 2:  Combine the Dry Ingredients. 

1. Pour all cereal into a large bowl.
2. Add dried apricots, dates, raisins, dried apple chips and/or any other dried fruits or nuts of your choice. 
3. Set aside. 

Step 3:  Mix together, Press and Shape. 

1. With gloved hands or a big spoon, gently fold the goo in with the dry cereal-fruit mix until it holds together when squeezed. If not wet enough, add more seed butter and/or sweetener. If too wet, add more cereal.
2. For balls: Take small amounts of the mixture and shape into balls with your hands. 
3. For bars or shapes:

• Spray the cookie sheet(s) with oil or line with wax paper or parchment.
• Press the mixture into the pan(s) until firmly packed to form a dense layer at least ½” thick.
• Place in the freezer for at least 1 hour.
• Do this in batches if necessary.​