Pop your porridge oats and pecans on a baking tray and place in the oven for 5 minutes at 180°C.
Bring out and leave to cool. Place both your oats and nuts in the bowl of a food processor. Add the dates, coconut oil and almond butter. Blend until fine and compact, about 1 minute.
Grab enough mixture to form a tight ball roughly the size of a golf ball. Repeat with the rest of the mix and set aside.
In a shallow bowl or lipped plate, mix the icing sugar and water until smooth and slightly runny. Add 3 small blobs of food colouring to the mix- the amount you will need will vary based on the quality of the colouring (the better, the product, the stronger the colouring is). Marble the colours through the white. Drag the balls through the sugar.
Place on a board and dress with glitter. Place a lollipop stick in the top- and you’re good to go!