Peanut Butter Energy Balls are a no-bake oatmeal snack that takes minutes to make. A quick go-to breakfast or snack packed with good-for-you ingredients! We love this tasty family-friendly snack.
The whole family loved these, and I loved that they were so easy to make. Thanks for the recipe!
-Michelle
Why This Recipe is the Best:
- They are the perfect after-school snack or on-the-go breakfast and are made so quickly.
- The texture is heavenly. A beautiful marriage of soft, chewy with little bits of crunch and other textures.
- The best part, you can make this recipe in one bowl!
- You can switch things up with them- check out Variations section below the recipe card for some fun ideas.
Breakfast is a big deal in our house. Some of our favorite breakfast recipes that also make good snacks are Egg Puffs (egg bites) and Crunchy Cinnamon Granola.
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Key Ingredients
The ingredients needed for this recipe are great whole foods ingredients. We try to keep them as pantry staples.
- Oats- We tested this with quick oats and they weren't nearly as good. The texture wasn't right and they were missing that "oomph". Old-fashioned oats are the best choice.
- Coconut- Whether you use sweetened flakes or unsweetened flakes, the coconut adds a great flavor and texture. Check out our favorite tip and make them toasted.
- Cinnamon- We tested these over and over and when we finally added cinnamon, the taste was pure perfection. Our recipe testers agreed, too.
How To Make No Bake Energy Balls
Follow these step-by-step instructions for best results. Look at the photos for help.
- In a large mixing bowl add the peanut butter, vanilla, and honey. Mix until smooth.
2. Mix in the cinnamon, oats, flaxseeds, and chocolate chips. This gets a little tricky because it's so thick.
3. Form the oat mixture into small 1 inch balls.
4. Place the rolled balls into a container and place them in the refrigerator for about 2 hours for the best texture.
Hint: For extra texture, we love using crunchy peanut butter. The added peanut bits are a great addition.
Helpful Hints
Toasted coconut is my favorite way to eat energy bites. To make toasted coconut, place shredded coconut on a parchment paper-lined sheet pan. Cook for 5-6 minutes in an oven preheated to 350 degrees Fahrenheit.
Be sure to keep an eye on the coconut as it cooks. Once it starts to brown, it burns easily.
The first time I made this recipe, the oat mixture wasn't staying together properly. It was really crumbly. I found that if you refrigerate them for at least 2 hours before eating them, they stay together better.
Top Tip
The type of peanut butter can also effect the stickiness of the oat mixture. If your mixture looks and feels like it won't stick together, add an extra tablespoon of peanut butter until it's the desired texture.
Recipe
Peanut Butter Energy Balls
Ingredients
- 2 cups old fashioned oats
- ⅔ cups coconut see note for toasted coconut alternative
- ¾ cup smooth peanut butter or crunchy peanut butter
- ¼ cup whole flaxseed or milled
- ⅔ cup chocolate chips
- ⅓ cup honey
- 2 teaspoon vanilla
- 1 teaspoon cinnamon
Instructions
- In a large bowl, peanut butter, honey, and vanilla together until evenly mixed.
- Add in the dry ingredients; oats, coconut, flaxseeds, and cinnamon. Mix well.
- Add in chocolate chips and mix until it resembles a sticky cookie dough.
- Roll mixture in to golf ball sized balls. About 1 tablespoon of oat dough.
- Place in an airtight container.
- Let them rest in the refrigerator for at least 30 minutes before enjoying. You can eat immediately, but they may not be fully set.
- Store in an airtight container, in the refrigerator, for 1-2 weeks.
Notes
- Want an extra crunch? Substitute coconut with toasted coconut! Place coconut on a baking sheet and bake for 5-6 minutes at 350 degrees. Watch them for the last couple of minutes so they don't burn. Let the coconut cool before adding to the mixture.
- Use whole flaxseed instead of milled. The mixture and texture will slightly change but still equally delicious.
- Freeze extras in the freezer for 1-2 months!
- Make sure to refrigerate before eating for the best texture. They hold together better after being chilled. But they don't need to be refrigerated because all of the ingredients are shelf stable.
Nutrition
Helpful Hint
This recipe makes 24 energy balls but we often double the recipe because of how quickly they are eaten! You can even store them in the freezer for later on!
To avoid a crumbly mess, refrigerate the prepared energy balls for at least 2 hours before eating.
Storing Protein Balls
Store in an air tight container in the refrigerator, up to 2 weeks. Or, freeze them for 1-2 months.
Refrigerate these energy balls for 2-3 hours before enjoying. You can eat them immediately, but they have a much better texture after being in the refrigerator. I've also noticed that though they don't need to be refrigerated, they tend to dry out on the counter.
Variations
- Dark Chocolate - Instead of milk chocolate chips use dark chocolate for a richer taste.
- Craisins- Add flavor with dried fruit like craisins. They pair great with the chocolate and oats.
- Toasted Coconut - Use toasted coconut instead of regular coconut flakes for an added layer of texture.
For other feel-good oatmeal breakfasts check out our Oat Milk Smoothie and Soft and Chewy Breakfast Power Cookies.
Jenny Ramsay says
The best! Easy to make and easy to eat!!
Shara says
Made these yesterday and enjoyed them for breakfast today. So yummy and satisfying!
Ana F. says
I followed the recipe to a T. and these oat energy balls came out perfect! I used toasted coconut as suggested and it was wonderful. Thanks for the recipe!
Michele says
The whole family loved these, and I loved that they were so easy to make. Thanks for the recipe!
Drea says
For sure making these again. Super easy and we ate them all week for on the go breakfast and snacks. My kids loved them!