1. In small skillet, toast almonds over medium heat 4 to 5 minutes or until lightly browned, stirring frequently.

2. Spray cookie sheet with cooking spray. In bowl of food processor with knife blade attached, process 3 tablespoons oats and almonds 15 seconds or to fine crumbs; transfer to medium bowl.

3. In large bowl, combine dried fruits, coconut, cinnamon and remaining 1 1/2 cups oats. Add sunflower butter, honey and extract, and stir until well combined and mixture begins to stick together.

4. 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. Makes about 30 bites.

• 9 g Total Fat
• 1 g Saturated Fat
• 0 mg Cholesterol
• 6 mg Sodium
• 25 g Carbohydrates
• 3 g Fiber
• 13 g Sugars
• 6 g Added Sugars
• 5 g Protein