Peanut Butter Oat Energy Balls
No-bake peanut butter oat balls sweetened only by dates, packed with fiber and healthy fats.
Best for Steady-energy snacking with fiber and healthy fats and no refined sugar
These are the energy balls I actually keep in the fridge, because they hold together without a drizzle of honey or maple to prop them up. Soft Medjool dates do all the sweetening and bind the oats, peanut butter and seeds into something you can eat one-handed between meetings. They lean savory-sweet and genuinely nutty, so they satisfy a snack craving without sliding into dessert. Roll them once and you've got a week of grab-and-go fuel.
Ingredients
- 180 g medjool dates , pitted (about 10 large)
- 120 g rolled oats , old-fashioned, not instant
- 130 g peanut butter , unsweetened, well stirred
- 30 g Ground flaxseed
- 20 g chia seeds
- 5 ml Vanilla extract
- 1 g fine sea salt , a pinch
- 1 g ground cinnamon (optional – can be omitted)
- 15 ml water , only if the mix is too dry to bind (optional – can be omitted)
Instructions
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1
If your dates feel firm, soak them in warm water for 10 minutes, then drain well. Add the pitted dates to a food processor and pulse until they break down into a sticky paste that clumps around the blade.
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2
Add the peanut butter, vanilla, salt and cinnamon and pulse to combine. Add the rolled oats, ground flaxseed and chia seeds, then pulse in short bursts until the mixture is coarse and evenly moistened but still has texture from the oats. If it won't press together when squeezed, pulse in the water a teaspoon at a time.
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3
Scoop level tablespoons of the mixture and roll firmly between your palms into 16 balls, packing them tight so they hold. Arrange on a plate or tray and refrigerate at least 30 minutes to firm up; store in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.