Kids will love turning these healthy peanut butter balls into bumble bees almost as much as they love eating them! If you have bulk instant oats, use 3/4 cup for the single serve packet. We prefer dark chocolate chips which have more nutrition and less sugar, but you can sub whatever kind you like. Also, make sure to use gluten free oats to make these gluten free. Also, these will have less sugar and sodium if you use natural peanut butter like we do. Our current nutrition calculator doesn't have natural peanut butter in its database.
In a large bowl, mix the peanut butter, oats, honey, and instant milk into a dough. Add a little more honey or peanut butter if it seems too dry.
Use your hands to roll the dough into 20 slightly elongated balls (about 1 inch in diameter), and place them on a cookie sheet. Cover and refrigerate while you melt the chocolate.
Melt the dark chocolate chips in a double boiler. (If you don't have one, you can simply place them in a heat safe bowl on top of a pot with a couple inches of boiling water. Use a potholder or dish towel to hold the bowl while you mix the chocolate until it is completely melted.)
Use a spatula to scoop the melted chocolate into a zip top plastic bag, squeezing the air our before you seal it. Then snip off a tiny corner from the bottom of the bag.
Take the bees out of the fridge, uncover, and pipe three thin lines of chocolate on top of each bee.
Press the points of two mini chocolate chips into each peanut butter ball for eyes.
Carefully poke the pointy ends of two sliced almonds in between the middle and back strip of each peanut butter ball. These are the bees' wings.
Gently poke the broken end of half a slivered almond into the back of each peanut butter ball for a stinger.
For best texture, keep bees in a single layer in an airtight container in the fridge. But they can be safely left out up to a week.