2/3 cup finely chopped dried apples and/or apricots
1/3 cup dried blueberries, cherries and/or cranberries
2 tablespoons roasted, salted sunflower seeds
2 tablespoons coconut flakes
1/2 teaspoon ground cinnamon
1/2 cup peanut or soynut butter
1/4 cup honey
1/2 teaspoon vanilla or almond extract
In small skillet, toast almonds over medium heat 4 to 5 minutes or until lightly browned, stirring frequently.
Spray cookie sheet with nonstick cooking spray. In bowl of food processor with knife blade attached, process 1/4 cup oats and almonds 15 seconds or to fine crumbs; transfer to medium bowl.
In large bowl, combine dried fruits, sunflower seeds, coconut, cinnamon and remaining 1-1/2 cups oats. Add peanut butter, honey and extract, and stir until well combined and mixture begins to stick together.
Using gloves or moist hands, form mixture into 1-inch balls, then coat lightly with almond-oat crumbs. Place on prepared cookie sheet and cover with plastic wrap. Refrigerate at least 4 hours or overnight to allow oats to absorb moisture.