- 1 cup (dry) oatmeal (I used old-fashioned oats)
- 1 cup toasted coconut flakes, COOLED (I just toast for a few minutes in oven until golden brown at 325 degrees)
- 1/2 cup chocolate chips (I like dark!)
- 1/2 cup peanut butter
- 1/2 cup ground flaxseed
- 1/3 cup honey
- 1 tsp. vanilla
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
Substitution ideas can abound for just about any of these ingredients! Feel free to substitute in your favorite nut butter (almond butter, sunflower seed butter, etc.) for the peanut butter. And you could also add in some wheat germ in place of some or all of the flaxseed.
Some other fun substitutions for the chocolate chips (or an addition to them) could include:
- chopped dried fruit (apricots, dates, raisins, etc.)
- dried berries (cranberries, cherries, etc.)
- chopped almonds, pecans, or sunflower seeds
- other chips (butterscotch, dark chocolate, milk chocolate, etc.)
1 cans root beer
1 bottle of your favorite barbecue sauce, plus more for serving
hamburger buns or homemade rolls
Place pork roasts in slow cooker (Jenni uses picnic roasts, which are small pork shoulder roasts because they are easier to shred at the end). Pour root beer over the roasts. Cover and cook on low for 7-8 hours. Remove pork and discard liquid in slow cooker. Shred pork, removing fatty pieces, and return to slow cooker. Add barbecue sauce, using about 3/4 of the bottle. Toss pork with sauce to coat. Fill hamburger buns with pork and top with more barbecue sauce.