Ingredients
- 1 cup creamy peanut butter
- 1/2 cup honey
- 1 1/2 cups old-fashioned oats
- 1/2 cup mini chocolate chips (optional but recommended)
- 1 tbsp chia seeds (optional)
- 1 tsp vanilla extract (optional)
- Pinch of kosher salt
- 2 tbsp ground flaxseed (optional)
Instructions
- Mix. Stir the peanut butter, honey, vanilla, and salt until smooth. Fold in the oats (plus chocolate chips, chia, and flaxseed if using) until every oat is coated.
- Chill the mix. Refrigerate 20-30 minutes — chilled dough rolls without sticking to your hands.
- Roll. Scoop tablespoon-size portions and roll into balls. Damp hands prevent sticking.
- Set. Arrange on a parchment-lined tray and refrigerate 30 minutes until firm.
- Store. Keep in an airtight container in the fridge up to 2 weeks, or freeze up to 3 months.
🍚 Ball-rolling basics
Natural peanut butter works but makes a softer ball — stir it very well first. If the mix feels dry, add honey a teaspoon at a time; if sticky, add oats. A small cookie scoop makes perfectly even balls. These are endlessly riffable: cocoa powder, shredded coconut, chopped dates, or a pinch of flaky salt on top.
Common questions
Can I use almond butter instead?
Yes — any nut or seed butter works. Almond butter makes a slightly softer ball, so chill the mix a full 30 minutes before rolling.
How do I make them vegan?
Swap the honey for maple syrup or agave. Everything else is already plant-based.
How long do they keep?
2 weeks refrigerated in an airtight container, or 3 months frozen. They thaw in minutes — great lunchbox addition straight from the freezer.
My mixture is too sticky to roll — help?
Chill it longer, or mix in oats a tablespoon at a time until it holds. Damp hands also fix most sticking.
Love this recipe?
Save it to your "Healthy Snack Ideas" board so a 3-ingredient no-bake bite is always one click away.
📌 Pin it for later