Oatmeal Energy Balls

No ratings yet

Oatmeal Energy Balls are the perfect snack—just seven ingredients, packed with oats, coconut, and chocolate chunks. They taste like nutritious oatmeal chocolate chip cookies in bite-sized form!

Prep Time15

Total Time15

Course: Breakfast, Snack

Cuisine: American, Healthy, Vegan, Vegetarian

Keyword: Oatmeal Energy Balls

Servings: energy balls

Author: Chelsea Lords

Cost: $5.12

Equipment

Large food processor 12-cup

Ingredients

2 cups old-fashioned oats
2 cups unsweetened coconut flakes
3/4 cup creamy peanut butter I love Skippy in these!
1/2 cup honey
1 teaspoon vanilla extract
1/2 teaspoon salt see note 1
3/4 cup dark chocolate chips see note 2

US - Metric

Instructions

Add oats and coconut to a large (12-cup) food processor fitted with the blade. Pulse for 30 seconds to a minute or until fairly ground up.
Add peanut butter, honey, vanilla, salt, and chocolate chips. Pulse mixture again until ingredients are finely chopped and well incorporated. If the mixture is too dry and crumbly, add a touch more peanut butter and/or honey. If it is too wet, add a bit more oats and re-pulse.
Use a 1-tablespoon measuring spoon or cookie scoop to portion out the balls, then tightly roll into balls. Once rolled, place in the fridge to firm up and transfer to an airtight container. Store in the fridge for 1–2 weeks or freeze (see below).

Notes

Note 1: Depending on the peanut butter used, you may want to adjust the salt. If you’re using peanut butter with no salt added, you may want to add a touch more salt. If you’re using salted peanut butter or are sensitive to salt, cut back on it.

Note 2: I love having the bigger chunks of chocolate throughout these energy balls. You can use mini chocolate chips, though, if you’d rather have a more even chocolate dispersion. I prefer dark chocolate, but any type of chocolate works. For a sweeter treat, use milk chocolate.

Storage: Store in the fridge for 1–2 weeks. To freeze, space energy balls on a lined tray in the freezer. Once firm (about 1–2 hours), transfer to an airtight bag or container. They’ll last up to 6 months in the freezer.

Nutrition