Recipe courtesy of Food Network Kitchen
Save Recipe Print
Birdseed Truffles


Spread 1 1/2 cups quick-cooking oats on a baking sheet; toast in a 350 degrees F oven, 10 minutes. Let cool completely. Transfer to a bowl and add 1/3 cup each shredded coconut, chocolate-hazelnut spread and crunchy peanut butter, 1/4 cup honey, 1 tablespoon chia seeds and 1/4 teaspoon kosher salt; mix well with a rubber spatula. Roll into small balls, about 1 tablespoon each. Roll in a mixture of 1/3 cup salted sunflower seeds and 2 tablespoons sesame seeds, pressing to adhere.

My Private Notes

Add a Note
Get the Recipe

Fried Rice Pineapple Boat

Who needs bowls when you can serve fried rice in scooped-out pineapples?

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories