No-Bake PB & J Bites (Just 4 Ingredients)

With four growing boys running around, it’s pretty much mandatory that I keep healthy snacks on hand. So, in addition to main courses, I make sure to meal prep a few different snacking options each week, and these pb & j bites are a particular favorite for my whole family.

With no baking required, they’re quick to prepare and make great lunchbox additions, afterschool snacks, and post-workout fuel.

Notable Ingredients

It takes just four ingredients to make these energy bites. Here’s what to gather:

• Oats – if gluten-free is needed, be sure to use certified gluten-free oats. I always use quick oats, not rolled oats or steel-cut oats as they do not provide the best texture
• Peanut butter – I’ve tested this recipe with both creamy peanut butter and crunchy peanut butter. I prefer crunchy varieties for a little extra texture, but both work well. I also always try to choose a natural peanut butter with a drizzly consistency, or I warm it in the microwave to allow for easy mixing

• Jelly/fruit spread – I use Smucker’s natural strawberry fruit spread, but any natural or low-sugar jelly or fruit spread will work
• Chia seeds – These provide a good source of fiber and healthy omega fats and help the bites hold their shape. I’ve also tested this recipe with flaxseed and found it works just as well.

Find the ingredient list with exact measurements in the recipe card below.

How to Make PB&J Bites

With minimal prep time and no actual cooking required, my boys often join me in the kitchen taking turns mixing and shaping these bites.

1. Combine. Add the oats, peanut butter, jelly, and chia seeds to a large bowl. Mix until the ingredients are well incorporated and the dough holds together when pressed between two palms.
2. Portion. Use a 2-tablespoon size cookie dough scoop to portion the dough, and place it on a baking sheet. I typically get about 24 bites.
3. Serve. Enjoy right away, or transfer the bites to an airtight container for later.

For the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcal), protein, carbohydrates, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Nut Free

For a nut-free option that’s also school-friendly, I swap the peanut butter for sunflower seed butter (or tahini butter/paste works, too).

While not nut-free options, I’ve also tested this recipe with almond butter and cashew butter for peanut-free options. All of these versions taste great and disappear quickly in my house.

Storage

Transfer leftovers to an airtight container, and store them in the refrigerator for up to 3 days. Or, freeze them for up to 3 months.

Thaw frozen pb & j bites in the fridge or at room temperature. Or, I often snack on them straight from the freezer, enjoying them as a frozen treat.

Other No Bake Recipes To Try

Peanut Butter Oatmeal Balls with Chocolate Chips

No Bake Protein Balls: Monster Cookie Edition

Almond Butter Protein Balls

Mini Peanut Butter Protein Bars (No-Bake and Easy)

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Recipe

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PB&J Bites Recipe

This quick and easy pb & j bites recipe is a fun, nutrient-dense option for breakfasts or snacks. Freezer-friendly and great for meal prep, this recipe is naturally gluten free and nut free, and can be made nut free with a simple swap. 

Prep: 15 minsTotal: 15 mins

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Servings: 24 balls 1x

1x2x3x

Ingredients

• 2 ½ cups quick-cooking oats
• ⅔ cup peanut butter* (see notes for nut-free option)
• ½ cup natural jelly or fruit spread
• 2 tablespoons chia seeds
• Optional add-ins (½ cup): mini chocolate chips, chopped nuts or seeds, or coconut flakes

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Instructions

1. In a mixing bowl, add the oats, peanut butter, jelly, and chia seeds. Mix until well incorporated and dough holds together then pressed between your palms.
2. Use a 2-tablespoon cookie dough scoop to scoop the dough into portions. Press the dough firmly into the scoop then release and place on a baking sheet. Repeat the process until all the dough has been used up. You should have 24 balls.  
3. Store the balls in an airtight container in the refrigerator for up to 7 days, at room temperature for up to 3 days, or freeze for up to 3 months

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Notes

*Use a natural peanut butter that has a drizzly consistency. Or, warm it in the microwave for 20-30 seconds to get a drizzly consistency. Can use almond butter or cashew butter for a school-friendly, peanut-free version. 

For nut-free: Use sunflower seed butter or roasted seed butter in place of the peanut butter.

If the dough doesn’t stick together, add just little bit more fruit spread or peanut butter. You can also add 1-2 teaspoons of water, coconut oil, or maple syrup. 

Nutrition Information

• Serving Size: 1 ball
• Calories: 100
• Fat: 4 g
• (Sat Fat: 1 g)
• Sodium: 33 mg
• Carbohydrate: 12 g
• (Fiber: 2 g
• Sugar: 4 g)
• Protein: 3 g
• Cholesterol: 0 mg

Dietary

Dairy-FreeEgg-FreeGluten-freeNut-freeVeganVegetarian

© The Real Food Dietitians

Recipe By: Ana Ankeny

The photos in this blog post were taken by Casey Colodny of The Mindful Hapa.

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