No Bake Oatmeal Energy Balls
Ingredients
ENERGY BALL BASE:
1 1/4 cups rolled oats you can also swap quick oats or a blend of half quick, half old fashioned
2 tablespoons “power mix-ins” chia seeds, flaxseeds, hemp seeds, or additional rolled oats
1/2 cup nut butter of choice peanut butter is my go-to
1/3 cup sticky liquid sweetener of choice honey or maple syrup
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup mix-ins see below for flavor options
CLASSIC CHOCOLATE CHIP:
Any nut butter honey, 1/2 cup chocolate chips
TRAIL MIX:
Peanut butter honey, 3 tablespoons chocolate chips, 3 tablespoons chopped peanuts, 2 tablespoons raisins
WHITE CHOCOLATE CRANBERRY:
Almond butter or cashew butter, honey, 1/4 cup dried cranberries, 1/4 cup white chocolate chips
ALMOND JOY:
Replace 1/2 cup of the oatmeal with 1/2 cup unsweetened coconut flakes almond butter, any sweetener, 1/4 cup chocolate chips, 1/4 cup chopped almonds
Directions
Place all of the ingredients in a large mixing bowl: oats, power mix-ins, nut butter, sweetener, vanilla extract, salt, mix-ins, and any other spices you’d like to add. Stir to combine. If the mixture seems too wet, add a bit more oats. If it’s too dry, add a bit more nut butter. It should resemble a somewhat sticky dough that holds together when lightly squeezed. Place the bowl in the refrigerator for 30 minutes to set (this will make the balls easier to roll later on).
Remove the bowl from the refrigerator and portion the dough into balls of desired size. (I use a cookie scoop to make mine approximately 1 inch in diameter). Enjoy!
Notes
Store leftover energy balls in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
For nut allergies: In place of the almond or peanut butter, try sunflower seed butter.
Nutrition
CARBOHYDRATES: 18g PROTEIN: 4g FAT: 5g
SATURATED FAT: 1g POTASSIUM: 115mg FIBER: 3g
SUGAR: 6g
CALCIUM: 20mg IRON: 1mg