Hippie Granola Rolls

Hippie Balls

Hippie Granola Rolls


**Note to those who are oat-sensitive: this recipe contains oats.**  Some of us gluten-free folks can handle the oats and some cannot.  Alas – if you are one of the unfortunate, try some quinoa flakes instead.  Otherwise, you can buy oats that are guaranteed to be wheat-free, such as Lara’s Rolled Oats.  Eat at your own risk!


These wheat-free, low-glycemic granola rolls are a blast from the past and the perfect high-energy snack food.  Made from oats, nuts, seeds, dates and your favorite raw nut butter, this a totally raw food with all its enzymes, antioxidants and vitamins intact.  Of course, if you prefer to use a roasted nut butter, that’s okay too.  Keep them in your refrigerator for when you get the munchies, or take some to work with you. 


My measurements are approximate, because usually I just throw a bunch of stuff in a mixing bowl until I get it about right, but here are some rough guidelines:


1-1/2 to 2 cups wheat-free rolled oats

1 cup nuts (I like to use half pecans and half walnuts)

5 fresh Medjool dates

1/2 cup raw nut butter (here I used sunflower butter)

1/4 cup pumpkin seeds

1/4 cup sunflower seeds

1 T hempseed nut

1 T raw agave nectar



Take about 1/4 cup of the rolled oats and put them in a food processor; pulse until they are coarsely chopped and set aside in a small bowl.  Next chop up the nuts in the food processor, add the dates (pits removed, of course) and pulse again until this mixture is crumbly.  Combine the date-nut mixture, remaining oats, seeds, agave and nut butter in a large bowl and mix with a couple of forks.  Try to roll a ball of the mix in your hands.  It will be messy, and you have to really press the ball to get it to hold its shape.  But if it does not hold together, try adding some more nut butter.  If the mixture is too sticky, add some more oats.  Once you get it right, continue making small balls (1.5 to 2 inches in diameter) and roll each of them in the chopped oats to coat.  Place the balls on a cookie sheet and put them in the freezer for 15 minutes until they become firm.  Take them out and try one – store the rest in the refrigerator.


Makes about 1 dozen granola rolls

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