oatmeal energy balls

Enjoy these Oatmeal Energy Balls for breakfast! With one batter, you can make four different types of energy balls. This recipe is quick and easy to make, and you can make it ahead of time, so breakfast is ready by the time you wake up.&nbsp;

Oatmeal Energy Balls

old fashioned oats ((jumbo rolled oats))

oats

flaxseeds ((milled flax))

peanut butter ((see notes))

honey

vanilla

salt

chocolate chips

banana chips

apple

cinnamon

unsweetened shredded coconut ((desiccated coconut,

In a large bowl, combine everything together using a spatula. It should all come together and form a sticky but slightly crumbly batter. If the mixture is too dry, add a bit more peanut butter and honey. If the mixture is too sticky, add a bit more oats. See notes.&nbsp;

Divide the batter into 4 medium bowls. If you have a scale, each bowl should weigh 95 grams, but it's fine to just estimate.&nbsp;You can also make these Oatmeal Energy Balls with one mix-in. Skip this step, and make sure you adjust the mix-in recipe accordingly.

For each bowl, add in the mix-in of choice, and mix until everything is well combined.

Cover the bowl and place it in the refrigerator for about 10 minutes. This will make it easier to press into balls.&nbsp;

Press and roll the batter into roughly 1-inch balls. You should be able to make 6 Oatmeal Energy Balls with each mix-in. Enjoy immediately, and store any leftovers in a covered container in the refrigerator.&nbsp;

Oatmeal Energy Balls require only 4 ingredients! Quick oats, peanut butter, honey, and mini chocolate chips are all you need for these perfect snack-sized energy oatmeal balls.

quick oats

peanut butter

mini chocolate chips

Combine all ingredients into a mixing bowl and stir together well until combined. Place the bowl (covered with lid or plastic wrap) in the fridge for 20-30 minutes.

Roll into balls (slightly smaller than a golf ball). Eat right away OR store covered in the fridge for several days.

https://content.jwplatform.com/videos/GwLWd9cj.mp4

4 Ingredient Energy Oatmeal Balls

These Energy Balls are made just with OATS. You won&#39;t need dates, seeds or nuts on this recipe. It&#39;s only made with 5 INGREDIENTS that I&#39;m sure you will have in your pantry! It&#39;s also vegan, healthy with no refined sugar.

No Bake Chocolate Chips Energy Balls

oat flour

tbsp honey or maple syrup

tsp vanilla extract

Prepare - Gather and measure all ingredients by starting to mix the oat flour and salt in a bowl. Therefore, add-in the peanut butter, liquid sweetener of choice and vanilla extract. Stir until well combined. If the mixture seems too wet, add a bit more oat flour. If it’s too dry, add a bit more peanut butter. It should resemble a somewhat sticky dough that holds together when lightly squeezed.

Roll - Roll into 1-inch ball, using your hands to mold them together. Should yield around 6 balls.

Add - Consequently, add chocolate chips on top by slightly pressing them into the ball so they can stick. The more, THE BETTER (trust me).

Enjoy - Eat inmediately or to set, pop in fridge for 1 hour! Refrigerating these balls will give a harder texture almost like a truffle consistency.

Made with oats, coconut flakes, pumpkin puree, and almond butter, these healthy bite-sized Pumpkin Pie Energy Balls from Delish.com are the perfect 3 p.m. snack.

Pumpkin Pie Energy Balls

c. old-fashioned rolled oats

c. unsweetened coconut flakes

c. unsweetened almond butter, warmed

pumpkin puree

golden raisins

maple syrup

tbsp. chia seeds

pumpkin seeds

pumpkin pie spice

Do you want prefer almond or peanut butter?

No Bake Oatmeal Energy Balls will be your new go-to snack to keep stocked in your fridge. They’re easy to prep-ahead for the week and great for kids and adults.

No Bake Oatmeal Energy Balls

1½ cup old fashioned oats

almond butter

unsweetened coconut flakes

Place the oats in a food processor or blender and pulse until finely ground.

In a mixing bowl, stir together the almond butter and honey.

Add the ground oats and mini chocolate chips to the almond butter mixture and continue to stir until thoroughly combined.

Using 1 tablespoon of the mixture at a time, roll into balls.

Place the coconut in a separate plate and roll the balls in the coconut to completely cover.

Place balls on a sheet tray and freeze for 30 minutes to set. Remove, place in a ziptop bag, label and keep in the refrigerator for up to a week or frozen for up to 3 months.

These Chai Oatmeal Energy Balls are vegan, gluten-free, no-bake and oil-free! These are a perfect snack or quick grab-n-go breakfast that is full of whole foods and nutrition!

Chai Oatmeal Energy Balls

(80 grams) pure maple syrup

vanilla extract

chai spice blend (store-bought or MY BLEND below)

(100 grams) QUICK cooking oats (NOT regular)

cardamom

ginger

nutmeg

black pepper

cloves

scale.

First, combine the chai spice blend or use store-bought. Set aside.

It&#x27;s important that your almond butter is really smooth and runny/drippy, otherwise the balls won&#x27;t stick well and be dry/crumbly. Add the almond butter, syrup and vanilla to a large bowl and stir until smooth and well mixed.

Stir in the chai spice blend and salt. Stir in oats and oat flour (starting with 3 tablespoons).

Stir for a couple of minutes until the mixture comes together into a very sticky, thick mixture. It helps to bring it together by continually pressing the mixture with the back of a spoon. Depending on the almond butter used, you may need the extra tablespoon of oat flour.

Once the mixture is fully combined and moist, roll the mixture into tiny balls about an inch thick. You should get 16, which is how many I got. If you make them larger, obviously you will get less. They should be very easy to roll into balls and hold together well. I use a cookie scoop, as I find this easier to press the mixture first into the scoop and it makes it more compact and easy to roll into balls. I like to let the balls to sit for an hour or so before eating them, as the moisture from the almond butter and syrup softens the oats for the perfect bite. Keep them stored in a sealed container either at room temperature or in the fridge!

Easy, no-bake energy ball recipe perfect for snacks, lunch boxes &amp; post-workout recovery. Tasty bites made with peanut butter, chocolate chips &amp; oatmeal!

Peanut Butter Chocolate Chip Oatmeal Energy Balls

(dry) oatmeal (I like old fashioned)

coconut flakes

flaxseed

Add everything to a medium bowl and mix to combine well. Stick the bowl in the fridge and let it chill for about half an hour. This resting time helps to ensure that the balls will stick together when rolled.

After the chilling time, take a tablespoon of the mixture in your hand and roll into a ball. Repeat with remaining oat mixture. If your balls aren't sticking together after the resting period, you can add a little more honey or peanut butter, stir well, and try rolling again. Sometimes it just needs a little more of the wet ingredients to hold together well. And the moisture in the peanut butter will depend on the brand/type that you use.

Store in an airtight container in the fridge for up to 2 weeks or in the freezer much longer.

I love this recipe! I add 1/2 cup of rice krispie cereal and leave out the coconut.  It is very crunchy and yummy!

This recipe is amazing. I use maple syrup in place of honey and steel cut oats in place of regular oatmeal.  Turns out fantastic every time.

Bravo! Encore!
My husband and I love these! I make 3x batches routinely to ensure protein snack available, and it satisfies sweet cravings. I use Ghirardelli mini semisweet chips; sometimes sub maple syrup for honey, or almond butter for PB. I’ve added chia seed. Most recently I included 1/4 cup sweetened coconut for addl texture. Instead of balls, I lazily (or efficiently) press into 13x9 dish, chill, then cut into small squares. Today I shared the recipe/link w three friends who are eager to try it.

These are the best. I make these for my hiking group all the time

These are over the top fabulous!
I dip one side in melted chocolate.
Everyone loves them. Thank you.

Love this! Took some to work today and they were a big hit!! Made enough to put in the freezer so I can have them next week.

I love this recipe. I rolled the finished balls in sprinkles and my toddler niece ate them all. Flax seed has too much cyanide so you can replace the flax seed with almond meal.

https://content.jwplatform.com/videos/bfZ02cBk.mp4

peanut butter oatmeal bites

This easy, healthy, no-bake vegan snack is full of wholesome ingredients to keep your energy levels up all day or refuel after a workout.

No-Bake Peanut Butter Oatmeal Balls

Old-Fashioned Rolled Oats

Maple Syrup

Vanilla

Dairy-Free Dark Chocolate Chips

Pecans (chopped,

Shredded Coconut (Unsweetened) (or any seeds)

Salt

Cinnamon

In a large mixing bowl, add all the ingredients in this order: old-fashioned oats, fresh runny peanut butter, maple syrup, vanilla, dark chocolate chips, pecans, coconut, and cinnamon.

Use a spatula or the paddle attachment of your stand mixer to combine all the ingredients until it forms a sticky dough.

Refrigerate for 20 minutes to make it easier to roll into energy bites.

Remove from the fridge, and slightly wet your hands with water before shaping each energy ball to prevent the batter from sticking to your hands. Scoop out about one tablespoon of dough and roll with your hands to shape energy balls.

Place each energy ball onto a plate covered with parchment paper.

Yum! I made this a ton my freshman year of college. It was a great option for an easy, cheap, and healthy snack :-)

These were so easy and are delicious and nutritious! My 12 year old son loves them!!! Thanks for sharing!!  I will definitely be making them again and trying some other variations. :)

Back in the groovy 1970s, my mom used to make energy bars and these are as close as I’ve found to her recipe. Delish! I like mine with dried cherries and apricots, chocolate chips, and roasted pumpkin seeds. I keep them in the fridge for those mornings when I have to run out of the house without a proper breakfast. Thanks for the awesome recipe!

I'm in Uganda and I was able to make these with gluten free oats/granola, dates instead of cranberries, cashews instead of pumpkin seeds and honey instead of maple syrup. Somethings are hard to find here. Thank you for this recipe. I love these and so do the locals!!

Wonderful recipe but I would halve the maple syrup next time....way too sweet with 1/2 c of maple syrup.

If you are obsessed with peanut butter like myself you definitely have to try these.

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