Pineapple Coconut Breakfast Bites
2 cups quick oats
½ cup Natalie’s Orange Pineapple juice
½ cup shredded coconut + ½ cup for rolling
⅓ dried pineapple bits
1 tsp chia seeds
1 tbsp flax seeds
½ cup cashew butter
1. In a large mixing bowl combine the oats and juice and stir, let this sit for 1-2 minute so the oats absorb the juice
2. Add in the coconut, dried pineapple, chia seeds, flax seeds, and cashew butter.
3. Stir well to combine.
4. Using a small cookie scoop, scoop 1 tablespoon balls and roll in the extra shredded coconut.
5. Repeat and place on a sheet tray and refrigerate for 10-15 minutes. Enjoy! Store extras in the refrigerator until ready to eat.