Here’s my soft and delicious
Gluten-Free Vegan Oat-Ball Snacks
with Banana, Dark Chocolate and Cranberries.

As well as being Gluten free and Vegan,
these little beauties are also
Vegetarian, Egg Free, Dairy Free and No Bake!

I absolutely love making these quick and healthy snacks,
and so do my children.

Because they’re full of healthy ingredients, you can feel good
about dishing them out at home to friends, family
and at parties and do’s.

I hope you like the recipe, and be sure to leave me a comment below
with your feedback and any questions
Gem x

Further to this, do tag me in your creations over on Instagram
& Follow Me there for healthy gluten free content

@gemma.hartshorn

and I’ll be sure to re-tag you on my stories in return 🙂

Happy Gluten Free Cooking!
Gem x

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Always Check Ingredients Labels for Allergen Information before consuming a product.

This is important in case there are changes in manufacturing since the date of publication of this article.

It’s also a good idea in general, especially if you have allergies rather than intolerances/sensitivities to certain ingredients to check ingredients labels before consuming a product.

What ingredients do you need to make these
Gluten-Free Vegan Oat-ball Snacks?

For this recipe, you’ll need the following ingredients:

1. 2 Cups of Gluten Free Oats

I nearly always buy the Waitrose-own gluten free oats which come in a 1kg size bag and cost £4 because they’re rolled oats and simply much better for cooking with. To explain, rolled oats are larger and provide a better texture overall, plus these waitrose own bags that I mention are good value for money. However, if you head to places like Tesco’s or Asda, you can still find normal gluten free oats and use them, but they’re not rolled oats and don’t give you quite the same texture in the final product.

2. 1/3 Cup of Chopped Dark Chocolate or Dark Chocolate Chips

I’m using a Vegan-friendly bag of Dark Chocolate Chips in the video, but you could just as easily chop up some dark chocolate of your choice into small pieces and add this instead. Because I like to keep things simple, I tend to opt for the baking ingredient style little bags of dark chocolate chips.

3. 1/3 Cup of Dried Cranberries and Sultanas (mixed)

This is a fundamental ingredient to make this recipe so delicious. In short, you need a mix of cranberries and sultanas together to provide a little sharpness from the cranberries along with the sweet from the raisins. You can pick up your dried fruit from this online retailer in bulk if you like to stock up on dried fruits and nuts! Alternatively, head to Lidl or Aldi for some dried-fruit bargains.

Check out Nutspick online here by clicking their link:

4. 1 Tsp of Cinnamon

You can find this ingredient very cheaply in any supermarket. I usually get a few jars from Lidl or Aldi for less than 50p each.

5. 1/4 Cup of Maple Syrup

For this ingredient you want to find the best quality maple syrup you can. Please don’t use the maple syrup look-a-like’s because they’re full of nasties and unnecessary sugars, Try to find a A-grade quality syrup that has nothing extra added.

I’m using the Lidl’s own maple syrup here which is really great value for money. It’s also an A-grade syrup which is what you want to be using.

6. 1 Large, Mashed Banana

Make sure you use a big banana here and not a miniature one. You’ll need one that’s also a little ripe, and therefore not green on the skin, otherwise you’ll have a difficult time mashing the banana to a good consistency. Also, try to use an organic banana if you can.

7. 1 Heaped Tbsp of Smooth Peanut Butter

I use smooth because I like my final oat-balls to be smooth too. I have tried using a chunky peanut butter to make this recipe in the past and my family and I all felt that it ruined the texture, and because of this I highly recommend you use smooth. The smooth really compliments the consistency of the mashed banana I feel, and helps to keep the balls gooey rather than crunchy.

8. A twist/pinch of Salt

A little bit of salt in baking helps the sweetness of other ingredients to come out, so don’t skip this ingredient because it will add another depth of flavour to your final oat-balls!

Why not try this asian-style green pesto recipe?
Asian-inspired Green Pesto Recipe

Nutritional information for these
Gluten-Free Vegan Oat-ball Snacks

Here’s a summary of the nutritional information for you below.

This information was created using the WHISK companies online nutrition calculator for recipe makers.

I use Whisk a lot for my recipe organisation, such as saving recipes to the app via URL links, creating shopping lists, and for it’s ability to help you create meal plans.

And it’s totally free by the way!

Honestly, I freakin’ love this app and would highly recommend it to everyone !

You can check it out here on Whisk’s website:
Whisk – The Ultimate Cooking App

Gluten-Free Chicken Apple & Walnut Salad
Come and check out this quick salad recipe with a delicious home made dressing
(Vegan and dairy free options included!)

Nutrition information for Recipe:

NOTE: Figures below represent the per serving values and this recipe has 12 servings in total.

Per Serving:

Calories 142 kcal’s 7%
Total Fat 3.77g 5%
Carbs 25.11g 10%
Sugars 10.7g 12%
Protein 2.95g 1%
Sodium 20.5mg 1%
Fibre 2.8g 10%

Percent Daily Values based on a 2,000 calorie diet.

How do you make these
Gluten-Free Vegan Oat-ball Snacks?

Let’s assume you’ve gathered all your ingredients together and are ready to cook!

If you want the simplified version of this recipe, go down to the bottom of this blog post to find the standard recipe pin.

Steps 1-3

1. The first thing you need to do is grab a medium to large sized bowl, such as a mixing bowl. Into here you’re going to add all of your ingredients! Go ahead and add your: oats, dark chocolate chunks/chips, your cranberries/sultanas mix, cinnamon, maple syrup, mashed banana, peanut butter and finally, a little twist or a pinch of salt.

2. Secondly, you’re going to use a spatula or your hands (but make sure your hands are very cold, if using, to avoid the mixture getting stuck to you!) and mix everything together until it’s well combined. If the mixture is very sticky, you can add a few more oats to make it less so, however, I would suggest using the cold hands method rather than adding more oats.

3. Once your mixture is well combined, grab a large plate or serving dish (preferably one that will fit nicely into your fridge, sitting flat), and begin to scoop out a small handful of mixture in order to create your first ball. Roll the mixture in the palms of your hands to create the balls and then place them onto your plate with a little space in between each ball. I can usually make 12 balls from this mixture and so it would be good to aim for this amount.

Steps 4-6

4. Once you’ve got all your balls made, place some cling film over the plate to stop the balls from drying out, and then put the plate into fridge for at least 30 minutes before serving.

They’ll be ready to eat after 30 minutes and after that, will keep in the fridge for up to 1 week.

That’s it!
Enjoy!

I think you’ll also like this recipe:
Gluten free & Vegan Cheesecake

Extra notes for these Gluten-Free Vegan Oat-ball Snacks

1 . I mentioned this in the text above, however, if you missed that or skimmed through it then just take away this one important note about ingredients for this recipe: I’d highly recommend that you use rolled gluten free oats, rather than normal gluten free oats. This is because the rolled outs give a much better texture in the oat-balls than the smaller ones will.

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