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Easy No-Bake Peanut Butter Energy Balls: Best 5-Minute Snack

easy no-bake peanut butter energy balls - featured image

These easy no-bake peanut butter energy balls are the perfect 5-minute snack, made with simple pantry ingredients like oats, peanut butter, honey, and chocolate chips. They’re satisfying, kid-approved, and ideal for busy weeks.

Ingredients

Scale
  • 1 cup (90g) old-fashioned rolled oats
  • 1/2 cup (130g) creamy peanut butter
  • 1/3 cup (110g) honey
  • 1/3 cup (60g) mini chocolate chips
  • 2 tablespoons (14g) ground flaxseed
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

Instructions

  1. Combine the dry ingredients: In a medium mixing bowl, add 1 cup of old-fashioned rolled oats, 2 tablespoons of ground flaxseed, and a pinch of sea salt. Stir together.
  2. Add the wet ingredients: Scoop 1/2 cup of creamy peanut butter into the bowl. Drizzle 1/3 cup of honey over the top. Add 1 teaspoon of vanilla extract. Do not add the chocolate chips yet.
  3. Mix until combined: Stir everything together with a spatula or wooden spoon. Press the mixture against the sides of the bowl. After about a minute, it will come together into a thick, cohesive dough. If too dry, add one teaspoon of honey or water at a time. If too sticky, add a tablespoon of oats.
  4. Let it rest: Let the mixture sit for 5 minutes to allow the oats to absorb moisture.
  5. Fold in the chocolate chips: After the rest, add 1/3 cup of mini chocolate chips and fold them in gently until evenly distributed.
  6. Roll into balls: Scoop about one tablespoon of dough and roll between your palms to form a smooth ball. If sticky, lightly dampen your palms with water. Place each ball on a baking sheet or plate. Repeat until all dough is used (about 18-20 balls).
  7. Chill before eating: Refrigerate for at least 15 minutes to firm them up.

Notes

Use old-fashioned rolled oats for best texture. Let the mixture rest for 5 minutes before rolling to help bind. If dough is too sticky, wet hands with water. Store in refrigerator for up to 2 weeks or freeze for up to 3 months.

Nutrition

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