Servings: 24 balls 1x
Scale
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
Instructions
- 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.
- 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.
- 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
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