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- 1 cup quinoa
- 1 cup rolled oats
- 1/2 cup pepitas
- 1 cup chopped, roasted, unsalted almonds
- 6 medjool dates, chopped
- 1 cup almond butter
- 1/4 cup raw honey
- 1 tsp. cinnamon
Rinse and strain the quinoa. Toast the quinoa by adding it to a skillet over medium heat for four to five minutes, stirring frequently. The quinoa is done once the water (leftover from rinsing) is evaporated and begins to become aromatic.
Add the oats to the pan and toast for an additional two to three minutes, or until lightly golden.
In a large mixing bowl, combine the toasted quinoa, toasted oats, and all remaining ingredients, stirring until well combined.
Mold and form into balls by hand using about two to three tablespoons of the mixture for each bite.