Peanut Butter Oatmeal Balls
A quick, no-bake snack packed with protein, fiber, and healthy fats. These Peanut Butter Oatmeal Balls are easy to make, naturally sweetened, and perfect for meal prep or a wholesome energy boost anytime.
Equipment
- Large mixing bowl (1)
- Microwave-safe bowl or small saucepan (1)
- Spoon or spatula (1)
- Measuring cups (set)
- Airtight container (1)
Ingredients
- 1 cup rolled oats gluten-free if desired
- ½ cup ground flaxseed
- ½ cup peanut butter or any nut/seed butter of choice
- ⅓ cup maple syrup or agave nectar, brown rice syrup
- ½ cup chocolate chips or peanut butter chips
Instructions
- Prepare the Dry Mix: In a large mixing bowl, measure out 1 cup of rolled oats and 1/2 cup of ground flaxseed. Using a spoon or spatula, stir them together until fully combined. The oats provide a hearty, chewy base, while the flaxseed adds a subtle nutty flavor and boosts the fiber and protein content, making each bite nutritious and satisfying.
- Warm the Peanut Butter and Sweetener: In a microwave-safe bowl (or on the stovetop in a small saucepan), combine 1/2 cup of peanut butter with 1/3 cup of maple syrup. Heat gently in 15–20 second intervals in the microwave, stirring in between, until the mixture becomes warm, smooth, and pourable. If using the stovetop, heat over low heat, stirring constantly to avoid burning. This step ensures that the peanut butter and syrup blend seamlessly into the oats.
- Combine Wet and Dry Ingredients: Slowly pour the warm peanut butter and syrup mixture over the dry oat and flaxseed mix. Using a large spoon or spatula, stir thoroughly until all the dry ingredients are coated evenly. Take your time to mix, ensuring no dry pockets remain. The mixture should form a sticky, slightly thick dough that holds together well, perfect for shaping into balls.
- Fold in Chocolate Chips: Once the oat mixture is fully combined, add 1/2 cup of chocolate chips (or peanut butter chips). Gently fold them in so that they are evenly distributed throughout the dough. The chocolate chips add a touch of sweetness and create delightful pockets of melty chocolate in every bite, balancing the nutty flavor of the peanut butter and flaxseed.
- Chill the Mixture: Cover the bowl with plastic wrap or a lid and refrigerate the mixture for about 15 minutes. Chilling firms up the dough, making it easier to handle and shape into balls. This step also enhances the texture, ensuring that the finished oatmeal balls are chewy yet hold their shape perfectly.
- Form the Oatmeal Balls: After chilling, remove the mixture from the fridge. Using your hands or a small cookie scoop, portion out the dough and roll it into 20 evenly sized balls. Press gently to ensure they are compact but not too dense. Placing them on a plate or baking sheet lined with parchment paper helps keep them uniform and prevents sticking.
- Store or Serve: Your Peanut Butter Oatmeal Balls are ready to enjoy immediately as a quick snack. To store, place the balls in an airtight container and refrigerate for up to one week; they will stay firm and chewy. For longer storage, freeze any extras in a ziplock bag for up to six months. These bites are perfect for meal prep, lunchboxes, or a quick grab-and-go energy boost.
Notes
- Gluten-Free Option: Use certified gluten-free rolled oats if needed.
- Nut-Free Variation: Substitute peanut butter with sunflower seed butter or soy nut butter.
- Sweetener Alternatives: Maple syrup can be swapped with agave nectar, brown rice syrup, or honey for non-vegan versions.
- Chocolate Options: Dark chocolate, milk chocolate, or peanut butter chips all work; adjust sweetness to preference.
- Consistency Tip: If the mixture feels too sticky, add 1–2 tablespoons of oats or flaxseed; if too dry, add a splash of nut milk.
- Shaping Tip: Slightly wetting your hands before rolling makes forming the balls easier and less sticky.
