Place oats on a rimmed baking sheet and toast at 350 F for 10 min until just lightly browned. (If you're short on time, you can skip toasting the oats. I like them to have a little crunchy texture.)

In a large bowl, mix together all ingredients except whole almonds. Mix throughly.

Scoop out about a tablespoon and then roll between your palms to create the balls. It's helpful to wet the palms of your hand a little bit before rolling to prevent sticking. I wet them a few times during the process.

Place one whole almond on its side on top of each ball. It is helpful to add a little dot of honey on top of the ball to hold the almond in place.

Store in an air tight container or gallon-size bag in the refrigerator or freezer.