Quick Description
These no-bake chocolate peanut butter oat balls are rich, chewy, and naturally sweet. Made with pantry staples, they’re perfect for quick snacks, dessert cravings, or make-ahead energy bites.
Servings & Timing
Servings: 12–14 balls
Prep Time: 10 minutes
Chill Time: 20–30 minutes
Total Time: ~30 minutes
Ingredients List
- 1 cup rolled oats
- ½ cup peanut butter (smooth or crunchy)
- 2 tbsp unsweetened cocoa powder
- ¼ cup mini chocolate chips
- 2–3 tbsp honey or maple syrup (adjust to taste)
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions
-
Mix the base
In a medium bowl, combine rolled oats, cocoa powder, and salt. Stir well. -
Add wet ingredients
Add peanut butter, honey (or maple syrup), and vanilla extract. Mix until fully combined and sticky. -
Fold in chocolate chips
Gently stir in mini chocolate chips until evenly distributed. -
Shape the balls
Scoop and roll into bite-sized balls using slightly damp hands. -
Chill
Refrigerate for 20–30 minutes until firm.
Additional Notes
- If mixture feels too dry, add 1 tbsp honey or peanut butter.
- If too sticky, add 1–2 tbsp oats.
- Texture firms up more as they chill.
Dietary Info
- No-Bake
- Vegetarian
- Naturally Sweetened
- Kid-Friendly
- Meal-Prep Friendly
Ingredient Details & Substitutions
- Rolled oats: Use quick oats for a softer texture.
- Peanut butter: Almond butter or sunflower seed butter work well.
- Sweetener: Maple syrup for vegan; honey for classic flavor.
- Chocolate chips: Dark, milk, or sugar-free all work.
Recipe Variations & Serving Suggestions
- Add 1–2 tbsp ground flaxseed or chia seeds.
- Roll in shredded coconut for extra texture.
- Press into a pan and slice into bars instead of rolling.
Storage & Make-Ahead
- Store in an airtight container in the fridge for 5–7 days.
- Freeze for up to 2 months; thaw 10 minutes before eating.
