• 3 tbsp Scottish porridge oats
  • 2 tbsp reduced fat smooth peanut butter
  • 5 tbsp desiccated coconut
  • 50 g seedless raisins
  • 100 g soft dried apricots
  • 25 g pecan maple crisp cereal
  • 1 tbsp sesame seeds


  1. 1

    Put the oats in a mini processor and blitz to a fine powder. Transfer to a food processor, add the peanut butter, 4 tablespoons of the coconut and the raisins and apricots. Process for about 1 minute until you have a thick paste. Set aside in the fridge.

  2. 2

    Put the crisp cereal in the mini chopper and pulse until you have medium-size crumbs.

  3. 3

    Divide and shape the chilled mixture into 18 balls. Roll a third in the crushed cereal, a third in the remaining coconut and the remaining third in the sesame seeds. Alternatively, In a small bowl, combine the crushed cereal, remaining coconut and sesame seeds, then roll each ball in the mixture to coat. Store in an airtight container.

Nutritional Details

Each serving provides
  • Energy 343kj 82kcal 4%
  • Fat 4.8g 7%
  • Saturates 2.8g 14%
  • Sugars 4.7g 5%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1725kj/412kcal

Each serving provides

7.1g carbohydrate 2.0g fibre 1.8g protein

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