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A RECIPE FOR FRUIT LOOP BREAKFAST BALLS
Grab them out of the fridge next time you're running late to your morning tee time.
MATT KOONTZ
Director of wholesale at Lie + Loft
Channeling his inner Julia Child, resident Lie +Loft chef Matt has been whipping up some taste-bud-enlightening concoctions while staying at home.
For starters (and rangers), we’re stoked to bring you “Fruit Loop Breakfast Balls,” a healthy + nutrient-packed recipe that is perfect for the golfer who is always running late to their morning tee time.
Prep time: 30 minutes
Chill time: 30 minutes
Yield: ~14 breakfast balls, ~150 calories per
Recommended serving size: 2 breakfast balls
Kitchenware: Food processor, grater, measuring cups
Ingredients:
15 dates
1/2 cup of dried cranberries
1/2 cup of dried blueberries
1 cup of shredded coconut
1 lemon
1/2 cup of rolled oats
———–
Instructions:
– Prep dates by soaking in water for 30 minutes
– Once soaked, de-pit your dates and cut them into smaller chunks
– Zest your lemon by grating the outside skin
– Combine ingredients in food processor. Start with your dates, then add fruit, coconut, lemon zest, and, finally, oats
– Run processor on low/medium setting for 45 seconds or so
– Form your breakfast balls, so they resemble the size and shape of a golf ball
– Chill for 30 minutes in fridge
And that’s it! Your breakfast balls are ready to be consumed.
For the video tutorial, we got it posted below:
Keep on connecting golf + home! // lieandloft.com
