These peanut butter oatmeal balls are such a healthy and delicious snack! They’re super easy to make and can be made gluten free, vegan and paleo friendly.

I also love that this recipe only uses 5 ingredients, and is ready in less than 10 minutes. It makes them the perfect make ahead snack and helps me curb my sweet tooth.

Peanut Butter No Bake Balls – Substitutions & Swaps

While I love this recipe for peanut butter no bake balls just the way it is, I know some of you might not have all of these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe.

• Peanut Butter – You can’t make peanut butter balls without peanut butter! You can use creamy or chunky, and I find that natural peanut butter mixes in more easily. I prefer using chunky peanut butter for the added texture, but you can use whatever you have on hand. You can also use alternative nut butters like sunflower or almond butter.
• Rolled Oats (GF) – This recipe turns out best with quick oats. You can use old-fashioned or rolled oats if that’s all you have, but the texture will be a bit chewier.
• Honey – Honey gives these bites a bit of sweetness and helps bind the ingredients together. You can also use agave syrup to make vegan peanut butter bites.
• Ground Flaxseed – This is not an everyday pantry item, but it can actually be found in most grocery stores near the alternative flour section. I love adding ground flax seed because they’re packed with omega-3s and protein! If you don’t have them on hand you can omit them.
• Mini Chocolate Chips – Mini chocolate chips work best in this recipe because they are easier to mix in and make the balls easier to roll out. You can also use chopped up chocolate bars or chopped chocolate chips. I prefer using dark or semi-sweet chocolate, but any type of chocolate will work.

Tips for Making The Best Peanut Butter Oatmeal Balls

• Use quick oats to give your no-bake peanut butter balls the best texture and consistency!
• Try adding honey roasted peanut butter to really amp up the flavor in these little bites!
• Be sure the peanut butter balls are chilled and firm to the touch before stacking them in an airtight container. Otherwise they can stick together as they’re stored in the fridge.
• These peanut butter no bake balls stay good in the fridge for up to 2 weeks.
• Feel free to double this recipe and freeze any extras! They keep in the freezer for up to a month.
• Top with a drizzle of melted chocolate to give them a beautiful finished look.

Let Me Know What You Think

If you try this recipe for peanut butter oatmeal balls, I’d love to hear what think of it! Please leave a rating, and let me know your thoughts by sharing a comment.

Tag me @chelsweets and use the #chelsweets so that I can see your amazing creations on social media!

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Yield: 20 balls

Peanut Butter Oatmeal Balls

Print

These peanut butter oatmeal balls are a healthy and delicious snack! They're super easy to make and are gluten free, vegan and paleo friendly.

Prep Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

Peanut Butter Oatmeal Balls

• 1 cup quick oats (90 grams)
• 1/2 cup smooth or crunchy peanut butter (120 grams)
• 1/3 cup honey or agave syrup (113 grams)
• 1/2 cup ground flaxseed (45 grams)
• 1/2 cup mini chocolate chips or finely chopped chocolate(80 grams)
• 1 tsp vanilla - optional (4 grams)

Instructions

1. Pour 1/2 cup peanut butter and 1/3 cup honey or agave syrup into a large bowl.
2. Heat for about 15 seconds in the microwave at full power and stir together.
3. Add in 1 cup quick oats, 1/2 cup ground flaxseed, 1/2 cup mini chocolate chips and 1 tsp vanilla if desired and stir until combined.
4. Scoop out 1 Tbsp of dough at a time with a cookie scoop or spoon and roll into balls.
5. Place on a lined baking sheet and chill in the fridge for an hour.
6. Enjoy cold! Place left bites in an airtight container and store in the fridge for up to 2 weeks or in the freezer for up to a month.
7. If you want to jazz these up a bit you can drizzle a bit of melted chocolate over the top of them.

Notes

Yield: This recipe makes about 20 balls, but the yield will vary based on the size you make your bites. I use about 1 Tbsp of dough to make each bite but you can make yours larger or smaller if you want.

This recipe can easily be doubled or halved by adjusting the amount of ingredients.

Storage: Place left bites in an airtight container and store in the fridge for up to 2 weeks or in the freezer for up to a month.

Nutrition Information

Yield

20

Serving Size

1
Amount Per Serving Calories 114Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 43mgCarbohydrates 13gFiber 2gSugar 8gProtein 3g