Yields 24. Preheat oven to 325 degrees F
1c peanut butter
1/2c honey (add more to taste)
1/2 cup dried figs (I think dates would be preferable, but in the vein of using what’s on hand…)
1 tsp vanilla
1/4 tsp salt
1/2 tsp baking soda
1 1/2c rolled oats
Pulse pb, honey, and figs until smooth in a food processor.
Add egg, salt and baking soda, continue to pulse until combined.
Stir in oats with a spoon (you want to keep them whole, so don’t use the food processor.)
Spoon into a mini muffin tin, makes 24.
Bake at 325F for 12 minutes, or until slightly brown.
I think I’ll experiment with adding other fruits, nuts, and fats in the future. Maybe even some other grains just to mix it up, but it’s a good basic recipe for a quick breakfast or snack.