Soak the dates in boiling warm water for 10 minutes. Drain the dates, reserving the liquid, and place the dates into a food processor that has been fitted with an s-blade.
Add the raisins, oats, almonds, walnuts, and cinnamon and pulse until the mixture just comes together, adding in up to 1 tablespoon of the date soaking liquid to the mixture if needed.
With dampened hands, roll 1 tablespoon of mixture together to form a ball.
Let harden in the fridge for at least 10 minutes
Store in an airtight container for up to 1 week in the refrigerator.
Notes
Storage: Store leftover oatmeal balls in an airtight container in the refrigerator for up to 1 week. I don't recommend freezing due to the dates.Dates: Be sure to use whole pitted dates, not chopped dates as they are typically coated in sugar.Oats: Use certified gluten-free oats to keep your oatmeal balls gluten-free if needed.Raisins: If your raisins happen to be dried out or not very plump, soak them in hot water as you do the dates. Toasting Nuts: If you are using raw nuts, spread them out onto a sheet pan and bake at 325 degrees Fahrenheit for 15 minutes or place them in a single layer in a skillet and heat over medium heat, stirring frequently, for 3-5 minutes, or until golden and begin to smell nutty. This is an important step to really developing the flavor in the nuts and will allow your oatmeal balls to have the best flavor. Optional Mix-Ins: Play with the ingredients to use what you like. Use all almonds or all walnuts, or add pecans to the mix. Use dried cranberries in place of raisins, or add 1-2 tablespoons of flaxseed or wheat germ to the mixture. Or for a chocolate treat, stir in up to ⅓ cup mini chocolate chips after processing the oatmeal balls.