These peanut butter oatmeal balls need just five ingredients to make and are a fabulously healthy snack!
Snacking between meals is pretty much standard around here.
Every week, I make some form of sweet and healthy snack to have on hand so when the hunger pangs strike, they can be calmed pretty much instantly.
I often use oatmeal as a base for many of my snacks, whether that be no bake bars or protein balls. When I want something tasting like a peanut butter oatmeal cookie, these peanut butter oatmeal balls are the answer.
These pb oat balls were inspired by my favorite peanut butter protein balls and no bake oatmeal cookie recipe. The foundations are similar, but this recipe calls for the addition of flaxseed and peanut butter chips. This not only adds a nutritional boost but also elevates the peanut butter flavor and tastes almost sinful!
- They need just five ingredients to make, and all of them are pantry staples.
- From prep to plate, these peanut butter oat balls take less than 10 minutes to make.
- This is the kind of snack you can pack into lunch boxes, long car rides, or road trips. They keep for ages!
As mentioned earlier, this recipe calls for just five pantry ingredients. If you’ve made any of my healthy snacks before, you’ll have everything on hand.
- Oatmeal. Rolled oats work best, to ensure the energy balls are chewy and filling. You can use quick oats, but increase the amount by 2 tablespoons.
- Peanut Butter. Smooth, runny, and drippy peanut butter works the best. If your peanut butter is a little too firm, microwave it for several seconds to mix it in easier to the batter.
- Maple Syrup. Pure maple syrup adds sweetness and helps bind the energy balls together. You can substitute maple syrup with brown rice syrup, agave nectar, or even honey.
- Ground Flaxseed- This adds healthy fats and protein, and a slightly nutty flavor.
- Peanut Butter chips. Add peanut butter chips to give it a more pronounced peanut butter flavor. You can also use chocolate chips too.
How to make peanut butter oatmeal balls
Step 1- Make the batter
In a large mixing bowl, add your dry ingredients and mix well. In a microwave-safe bowl or stovetop, combine your peanut butter with maple syrup and heat until warm. Whisk together until fully combined.
Step 2- combine the wet and dry
Combine your wet and dry mixture together. Allow to cool slightly, before folding in your peanut butter chips.
Step 3- Shape into balls
Cover the energy ball mixture and refrigerate for 15 minutes. Remove from the refrigerator. Lightly wet your hands, and form 12-16 balls.
Can you eat raw oats?
Rolled oats are perfectly fine to eat raw, especially when combined with other ingredients. Allowing the mixture to sit before forming into balls, as it will soften and be easier to eat. Besides, the uncooked (Dry) oats provide an even chewier texture.
Dietary swaps and substitutions
The beauty of these oatmeal balls is that they are so easy to customize to suit a plethora of diets out there.
- Make it gluten free. Use certified gluten free oats or an oat alternative, like buckwheat or quinoa flakes.
- Cut the sugar. Swap out the sweetener for sugar free maple syrup.
- Swap out the peanut butter. If you have a peanut allergy, try using almond butter, which has a similar texture. If you need these balls to be nut free, sunflower seed butter and tahini are great.
To store: While oatmeal balls will keep at room temperature, they will remain firm and chewy if refrigerated. Place them in an airtight container and store in the refrigerator, covered, for up to one week.
To freeze: Place leftover balls in a ziplock bag and store them in the freezer for up to 6 months.
More healthy snacks you’ll enjoy
High Protein Snacks
Homemade Protein Bars
Energy Balls, Bars, and Bites
No Bake Snacks
Energy Balls, Bars, and Bites
Peanut Butter Oatmeal Balls
- 1 cup Rolled oats gluten free, if needed
- 1/2 cup ground flaxseed
- 1/2 cup peanut butter can use any nut or seed butter of choice
- 1/3 cup maple syrup can substitute agave nectar, brown rice syrup
- 1/2 cup chocolate chips
- In a large mixing bowl, add your rolled oats and ground flaxseed and mix well.
- In a microwave-safe bowl or stovetop, combine your peanut butter with your maple syrup. Heat until warm and melted. Whisk together.
- Combine your wet and dry ingredients and mix well. Fold through your chocolate chips (or peanut butter chips). Cover and refrigerate for 15 minutes, to firm up.
- Remove from the fridge and form 20 balls.
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I couldn’t find sugar free choco chips or peanut chips immediately, so i melted some 90% dark chocolate and added in the mix. It’s perfect! Thank you 🙂
That sounds fabulous 🙂
Forgot to mention I used honey instead of the syrup listed because I couldn’t find any sugar free versions. Works well anyway 😀
LOVE IT! 🙂
How should I adjust the recipe if I don’t want to use any additional sweeteners?
I’ve only tried it as written! You need to add some sweetness or it will be bland
Just made this! The last batch of energy balls I made from a different recipe, called for coconut oil and came out way too oily. I love that this recipe doesn’t include oil and has extra protein from the flax seed which you can’t taste at all. These, however, came out perfectly!
I didn’t have smooth PB, only crunchy, and it still came out well! I added some cacao powder and raisins as well. Love the texture and taste, and especially love that it’s vegan, and quick, easy, and cheap to make. It’s delicious and nutritious! I’d definitely make this again. Thank you for sharing!
So welcome, Christine!
These were really good! I find they taste even better after being refrigerated overnight. I’ve been trying to find a healthy, low sugar, on the go breakfast for busy mornings since by doctor recently told me my blood sugar is creeping up. I take these with me on work days and they keep me full all morning so I don’t snack! They also satisfy my sweet tooth.
I used sugar free maple syrup and sugar free chocolate chips, along with all natural (only peanuts) creamy peanut butter. They came out great, quick and easy to make and I feel good about eating them. Thank you!!!!
Do you have to use flaxseed in this recipe?
I haven’t tried without 🙂
I stand corrected….once they got cold…in the fridge…they were delicious…and…(didn’t fall apart) My bad…I couldn’t wait to taste them…so I rushed it…I will definitely make them again… :))
I’ve made this multiple times. They’re a great delicious snacks that my husband and I enjoy as peanut butter lovers. I will say that while with honey and Brown rice syrup these are awesome, maple syrup felt too soft and overly sweet to us.
Hi I haven’t yet made these but was just wondering if anyone, instead of using ground flaxseed, has anyone used chia seed ground or not?
Excellent recipe – had misplaced but went on a mission to find them – took hours but I succeeded. Dairy Free home due to a dairy allergy for one of the young ins – grateful that they loved making and eating – a lunch box find – 👏👏👏. Mine were quite dry did I let the peanut butter and maple syrup get to warm or possibly over mix – will make again for sure. Can you freeze them – hmmmmm
I am allergic to flax. What can I use as a substitute?
I made these today. I substitute flax seeds for chia seeds. I used mini chocolate chips and stirred in while mix was still warm, chocolate melted. This made it taste good. I always used ground oatmeal. These turned out great. Will definitely make again.
was not sure about the raisins, but it ended up being just as good as chocolate chip versions and healthier. Added 2 TBSP of chia seeds.