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A parchment covered serving platter piled high with chocolate chip peanut butter oatmeal energy bites

Peanut Butter Oatmeal Balls with Chocolate Chips

The popular duo of peanut butter and chocolate come together with whole grain oats, flax, and chia seeds to make these no-bake, gluten-free Peanut Butter Oatmeal Balls. Perfect for meal prepping, lunch packing, easy snacking, and pre-workout fuel. This recipe is gluten-free, dairy-free, and vegan-friendly.

Prep: 20 minsTotal: 20 mins
Servings: 28 energy bites 1x

Ingredients

  • 1 cup natural creamy peanut butter (drizzly consistency)
  • 2 tablespoons virgin coconut oil (may sub butter – not dairy-free/vegan)
  • 3 tablespoons honey (or maple syrup for vegan)
  • 1 teaspoon pure vanilla extract
  • 2¼ cups old-fashioned oats (certified gluten-free if needed)
  • ¼ cup unsweetened shredded coconut
  • ¼ cup ground flaxseed (or flour of choice)
  • 1 tablespoon chia seeds
  • Pinch of fine salt
  • 1/3 cup mini chocolate chips (use dairy-free for vegan and dairy-free, such as Enjoy Life Foods)
  • Optional: 1/4 cup protein powder or collagen (may need to add 1-2 Tbsp. water)

Instructions

  1. In a small saucepan over low heat combine coconut oil, peanut butter, honey (if using maple syrup – no need to heat), and vanilla. Stir until just melted then remove from heat and allow to cool slightly.
  2. If you prefer to make the energy bites with a chunkier texture, skip to Step 3. This optional step helps to achieve a smoother texture in the energy bites. Add the oats to a food processor or blender. Pulse 10–15 times or until some of the oats are broken into very small pieces and others remain relatively intact. 
  3. In a medium bowl, combine oats, coconut flakes, ground flaxseed (or flour), chia seeds, pinch of salt and optional protein powder.
  4. Add cooled peanut butter mixture, (maple syrup if using) and stir with wooden spoon or with clean hands. Mix in chocolate chips. Make sure dough is not warm otherwise chocolate chips will melt. Refrigerate for 15 minutes.
  5. Roll dough into 26-28 small round bites. If the dough doesn’t come together add 1 teaspoon of water at a time until it starts sticking together. You may or may not need to add water. It will depend on the consistency of the peanut butter used.
  6. Store in an airtight container in the refrigerator for up to 1 week or freezer for up to 3 months.

Notes

Recipe update (1/14/21) – the recipe directions have been update to make the recipe even easier. If you are looking for the original directions, you can find them here:

  1. Mix 1 Tbsp. of chia seeds with 3 Tbsp. of water and set aside to form a gel. (Recipe update – see below in notes)
  2. In a small saucepan over low heat combine coconut oil, peanut butter, honey (if using maple syrup – no need to heat), and vanilla. Stir until just melted then remove from heat and allow to cool slightly.
  3. If you prefer to make the energy bites with a chunkier texture, skip to Step 4. This optional step helps to achieve a smoother texture in the energy bites. Add the oats to a food processor or blender. Pulse 10–15 times or until some of the oats are broken into very small pieces and others remain relatively intact. 
  4. In a medium bowl, combine oats, flaxseed meal (or flour), coconut flakes, and remaining 1/2 Tbsp. chia seeds.
  5. Add cooled peanut butter mixture, (maple syrup if using), and chia gel to oat mixture and stir with wooden spoon, in a mixer or with hands (hands work best). Note: the dough needs to be mixed very well before to come together.
  6. Mix in chocolate chips. Make sure dough is not warm otherwise chocolate chips will melt.
  7. Roll dough into 26-28 small round bites. If the dough doesn’t come together add 1 teaspoon of water at a time until it starts sticking together. You may or may not need to add water. It will depend on the consistency of the peanut butter used.
  8. Store in covered container in the refrigerator or freezer.

Nutrition Information

  • Serving Size: 1 Bite (without protein)
  • Calories: 125
  • Fat: 8g
  • Sodium: 55mg
  • Carbohydrate: 11g
  • (Fiber: 2g
  • Sugar: 3g)
  • Protein: 4g

Dietary

© The Real Food Dietitians
Recipe By: Stacie Hassing

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