• In a large bowl, add oats, ground flaxseeds, and sea salt. Stir to combine.
• Stir in sunflower seed butter, maple syrup, and vanilla extract and stir very well to bring all the ingredients together into a sticky dough.
• Fold in any mix-in you love - I used dark chocolate chips, dried cranberries, and pumpkin seeds. Stir to incorporate. The batter should be thick, sticky, and easy to shape into balls. If too dry, you can add 1-2 tablespoons of water.
• Refrigerate the batter for 10 minutes. It makes it easier to roll.
• Slightly oil your hands with coconut oil, scoop out a tablespoon of dough, and roll into a ball.
• Place the oatmeal balls on a plate covered with parchment paper and repeat the rolling process until no more batter is left.
• Place the nut-free oatmeal balls in the fridge to firm up.

Storage

• Store for up to 1 week in a sealed container in the fridge or freeze for later and thaw 1 hour at room temperature before serving.