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By Andrea Drever

Content and Editorial Director

My mom was a health nut before the term had even been coined. As kids, our lunch bags often contained items like wheat germ sandwiches: two slices of wheat bread with scoops of wheat germ in between. So, on the rare occasion she gave us anything sweet, it had to have some nutritional value. That’s how honey oat balls were born. This particular recipe was a huge family favorite when I was growing up, but I never dreamed anyone outside our nuclear unit would enjoy them. However, when I brought them to a party recently, they were the first things to be devoured, despite the vast quantities of gourmet food also present. People commented on how delicious they were, and loved that they were “raw.” (Technically, the coconut is toasted, but who was I to correct them?) I hope you enjoy these odd little snack balls as much as my family always has, whether you’re taking them for a group or just keeping a few on hand as snacks for yourself.


  • 2 cups uncooked oatmeal (old-fashioned, not quick or three-minute oats)
  • 1 cup sweetened shredded coconut (toasted)
  • ½ cup honey
  • ½ cup soft butter
  • 1½ teaspoons vanilla
  • ½ teaspoon salt

To toast the coconut, spread it in a shallow pan and bake at 350 degrees for 8–10 minutes, stirring occasionally, until browned. Let the coconut cool. Mix all the other ingredients by hand until blended. Add coconut and mix thoroughly. Chill for 30 minutes and roll into balls. Serve cold. 

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