PB & J Balls

When we are running low on baking items in the pantry (like flour, sugar, chocolate chips, etc) I make some sort of peanut butter ball since we always have peanut butter in the fridge. I made up this recipe a while back since I was having a sweet tooth attack and have been making different versions of it since, including some with melted chocolate!
Preheat oven to 275
Melt together in a medium pan on medium heat:
2 rounded tbsp natural peanut butter
2 tbsp Earth Balance
3 tbsp agave nectar (you could probably cut this to 2 tbsp)
3 tbsp maple syrup (you could probably cut this to 2 tbsp)
a dash of sea salt
Once all that is melted together, take it off the heat and stir in a splash of vanilla extract. Next, fold in 1 1/4 cups rolled oats and 1/3 cup of either pre-roasted almond pieces or slivered & blanched almonds toasted in a pan.
Spread out the mixture in a thin layer and bake at 275 for about 15 minutes. Take the mixture out of the oven and let it cool for a few minutes. Once cooled, I spread half the mixture with raspberry preserves and the other half with blueberry preserves. The last step is a messy one. Pinch golf ball sized pieces off and roll into balls. I got 15 balls out of this batch. When I make these chocolate covered, I basically make a chocolate ganache out of dark chocolate chips, soy creamer and Earth Balance (melted together in a double boiler) and dip the peanut butter balls in half way.
The lighter ones are the raspberry PB balls and the darker ones are the blueberry PB balls. I let these cool completely before I start sampling them. They can be stored in the fridge wrapped up or well covered and left on the counter top.