No Bake Peanut Butter Oat Balls for Lunchboxes
Soft but not sticky no-bake peanut butter oat balls that are sweet enough to feel like a treat and sturdy enough to survive a lunchbox—perfect for making ahead and chilling or freezing for grab-and-go snacks.
Equipment
- Medium Bowl
- Sturdy spoon or spatula
- Measuring spoons
- Tray or plate
- Parchment paper
- Airtight container
- Small cookie scoop (optional)
Ingredients
- 160 g old-fashioned rolled oats about 2 cups; use certified gluten-free oats if needed
- 180 g creamy peanut butter about 3/4 cup; natural or regular
- 90 g honey about 1/4 cup (maple syrup works but makes a looser mix)
- 30 g ground flaxseed about 1/4 cup
- 30 g mini chocolate chips optional; about 3 Tbsp
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt use up to 1/2 tsp if peanut butter is unsalted
- 1–3 Tbsp milk dairy or unsweetened non-dairy; only if needed to help mixture come together
Instructions
- Stir the wet ingredients. In a medium bowl, add the peanut butter, honey, vanilla, and salt. Stir with a sturdy spoon or spatula until smooth. If your peanut butter is very stiff, microwave it for 10–15 seconds first to loosen it.
- Add the dry mix. Tip in the oats and ground flaxseed. Stir, pressing the back of the spoon into the mixture to really work the peanut butter into the oats. It’ll look dry at first; keep going until most of the oats look glossy and coated.
- Check the texture before adding liquid. Grab a tablespoon of the mixture and squeeze it in your palm. If it holds together in a ball with just a few cracks, you’re good. If it’s crumbly and falls apart, drizzle in 1 Tbsp milk and mix again. Repeat, a tablespoon at a time, only until the mixture packs easily.
- Fold in chocolate chips. Once the base feels cohesive, fold in the mini chocolate chips. If your kitchen is hot and the chips start to melt into streaks, pop the bowl into the fridge for 10–15 minutes, then stir again.
- Chill briefly for easier rolling (optional). If the mixture’s still sticky and clinging to your spoon, chill it for 15–20 minutes so the oats hydrate and the flax swells a bit.
- Roll into balls. Line a tray or plate with parchment. Scoop the mixture into roughly 1 Tbsp portions (a small cookie scoop is handy) and roll between your palms into walnut-sized balls.
- Set and store. Arrange the balls on the lined tray and chill for at least 30 minutes to firm up. Transfer to an airtight container (layer with parchment if needed) and refrigerate up to 1 week or freeze up to about 2 months.
Nutrition
Calories: 150kcalCarbohydrates: 16gProtein: 5gFat: 8gSaturated Fat: 2gSodium: 70mgPotassium: 150mgFiber: 3gSugar: 8gCalcium: 20mgIron: 1.1mg
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