Peanut Butter Oatmeal Balls
These peanut butter oatmeal balls only require a handful of simple ingredients but pack a seriously yummy punch. They’re delicious and nutritious, perfect for an on-the-go energy boost and customizable to suit your cravings!
Erica’s Thoughts
I’ve been making these peanut butter oat balls for a while now, and they’ve become a staple in my kitchen. The blend of rolled oats, coconut, and peanut butter creates a fantastic texture, while the mini chocolate chips make these feel like a real treat.
I’m not much of a granola bar gal- I don’t find them satisfying at all. But these peanut butter oatmeal bites are a different story! They feel hearty, wholesome and filling. My girls looove these and I feel great about giving these to them as a snack thanks to wholesome ingredients like oats, peanut butter and flaxseed.
I went hard on these in my breastfeeding era. I added Brewer’s yeast which is considered a galactagogue and can help support milk supply (source). If you are a breastfeeding mama struggling with producing enough milk you should always consult with a lactation consultant, but Brewer’s yeast certainly can’t hurt! It’s also a great source of Vitamin B and chromium. But I digress. Yeast or no, these energy bites are a healthy snack that taste a hundred times better than any granola bars. I have an afternoon sweet tooth, so give me a couple of these and an iced latte and I am a HAPPY CAMPER. It’s the perfect snack for a sweet craving.
Whether you need a mid-day snack or a post-workout pick-me-up, these bites are my little secret to staying fueled and satisfied.
What You’ll Need to Make These No Bake Peanut Butter Oatmeal Balls
Rolled Oats: you can use old-fashioned oats or quick oats. Oats are the hearty and chewy base that forms the bulk of the bites.
Flaked Coconut: these bites don’t have a strong coconut taste but the coconut does make for fabulous texture and flavor. You can use sweetened or unsweetened flaked coconut. Find it in the bulk section of baking aisle of the grocery store.
Peanut Butter: I recommend all-natural peanut butter that contains only peanuts and salt, but you can use any nut butter you like. The organic creamy natural peanut butter from Costco is the GOAT.
Honey: honey is a natural sweetener that holds everything together. You could also use maple syrup, date syrup or agave nectar.
Ground Flaxseed: flaxseed is a nutrient-dense seed for added fiber and omega-3s healthy fats. You can also use hemp seeds or chia seeds.
Salt: a pinch of sea salt enhances and balances the flavors.
Vanilla: a splash of pure vanilla extract adds warmth and depth
Mini Chocolate Chips: feel free to use regular sized chocolate chips or chopped chocolate, but I like mini chips for more chips per bite! You can use dark chocolate chips or milk chocolate chips.
Variation Ideas
- Add ⅓ cup Brewer’s yeast to support lactation, making them perfect lactation bites
- Swap peanut butter with almond butter, cashew butter or sunflower seed butter
- Mix in dried fruits like raisins or dried cranberries
- Stir in a half teaspoon of cinnamon or pumpkin pie spice for an autumn-coded seasonal bite or a tablespoon of cocoa powder for a chocolate peanut butter oatmeal ball
- Make these higher in protein by adding 1/2 of your favorite protein powder
How to Make Oatmeal Peanut Butter Balls
Place rolled oats and flaked coconut in a food processor and pulse for 15–30 seconds until they’re broken into small pieces.
Add peanut butter, honey, ground flaxseed, a pinch of salt, and a splash of vanilla; process until the mixture comes together as a ‘dough’—if it feels too dry, add an extra tablespoon or two of peanut butter or honey.
Fold in the mini chocolate chips by hand with a spatula to avoid melting or overprocessing them.
Line a baking sheet or large plate with parchment paper. Using lightly oiled hands, roll the mixture into 1-inch balls, pressing firmly to form compact bites. You can use a small cookie scoop to help shape the balls.
Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 6 months.
Expert Tips
- Lightly oil your hands before rolling to prevent sticking.
- Make sure to really squeeze the bites together to maintain a compact ball.
- Adjust the consistency by adding a bit more honey or peanut butter if the mixture feels too crumbly.
- Chill the balls for at least an hour before serving. Store in an airtight container to prevent them from getting stale or dried out.
FAQs
You can still make these you’ll just need to use a little elbow grease to stir everything together in a large mixing bowl! I would use instant oats which already have a finer, smaller texture than rolled oats.
Dried fruits like raisins or dried cranberries, white chocolate chips, peanut butter chips, butterscotch chips, spices like cinnamon or nutmeg, pumpkin seeds or chia seeds, or chopped nuts like almonds, pecans, walnuts or hazelnuts.
Add 1/2 cup of your favorite protein powder and/or 1/3 cup hemp hearts.
You can sub pure maple syrup or agave.
Swap the peanut butter for sunflower butter or pumpkin seed butter.
Use certified gluten-free oats and then yes, they’re gluten-free as written.
Yes, just omit the coconut and add a touch more oats.
Storage
Store these peanut butter energy balls in an airtight freezer-safe container or sealed gallon Ziploc bag in the fridge for two weeks or freezer for up to 6 months.
If you love these peanut butter energy bites you’ll love these other easy snack ideas!
These are a huge hit in my house and I hope you love them as much as we do!
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
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Peanut Butter Oatmeal Balls
- Prep Time: 15 minutes
- Cook Time: N/A
- Total Time: 15 minutes
- Yield: 26 balls 1x
- Category: Snack
- Method: No Bake
- Cuisine: American
- Diet: Gluten Free
Description
Snack smarter with these peanut butter oatmeal balls! A no-bake, nutrient-packed treat featuring rolled oats, coconut, peanut butter, honey, and chocolate chips for a quick energy boost.
Ingredients
- 2 cups rolled oats
- 3/4 cup flaked coconut (can be sweetened or unsweetened)
- 2/3 cup natural peanut butter
- 1/2 cup honey
- 1/4 cup ground flaxseed, chia seeds or hemp hearts
- pinch of salt
- splash of vanilla
- 1/3 cup mini chocolate chips
Instructions
- Place rolled oats and coconut in the bowl of a food processor and process for 15-30 seconds on high until the oats and coconut are broken into small pieces.
- Add the peanut butter, honey, flaxseed, salt and vanilla. Process until the mixture comes together into a ‘dough’. It might be a little crumbly but will come together when squished into a ball. If the mixture is too dry, add 1-2 tablespoons more peanut butter or honey.
- Use a spatula or wooden spoon to fold in the mini chocolate chips. I like to do this by hand so the processor doesn’t break or melt the chocolate chips.
- Line a baking sheet or large plate with parchment paper. Use lightly oiled hands to roll the mixture into 1-inch size balls, squeezing the mixture together tightly so it forms a compact ball. Make 24-28 balls.
- You’re done! Store the bites in an airtight container or Ziploc bag in the fridge up to 2 weeks or the freezer up to 6 months.
Notes
Lactation bites: I made these all the time when I was breastfeeding and added ⅓ cup Brewer’s yeast to support lactation.
Nut butter: this recipe is best with all natural peanut butter, but you can use any nut butter you love- sunflower seed butter, almond butter, etc.
See above blog post for step-by-step photos, expert tips and answers to frequently asked questions.
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Nutrition
- Serving Size: 1 ball
- Calories: 121
- Sugar: 7.7 g
- Sodium: 29.5 mg
- Fat: 6 g
- Carbohydrates: 14.4 g
- Fiber: 1.9 g
- Protein: 3 g
- Cholesterol: 0 mg
These are amazing and so simple to make! I added Brewers Yeast as I am breastfeeding. These are perfect for on the go or a quick snack while I am feeding my newborn!
YESSSS! Love this, thank you so much for making these Lexi! Love adding Brewer’s yeast 🙂
I have a family member who doesn’t care for coconut. Any suggestions on substitutions?