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Last Updated on April 22, 2025 by becky
Packed with peanut butter and rolled oats and coated in chopped peanuts, these chocolate oatmeal balls with peanut butter (a.k.a. energy balls, oatmeal balls, energy bites, or protein balls!) are great for breakfast on-the-go.
Why Make Chocolate Oatmeal Balls?
I’m not a big fan of breakfast, or eating too much first thing in the morning. I’ll often skip it altogether, but on busy days when I want to make sure I grab something before I head out the door, I’ll often opt for these chocolate oatmeal balls.
These tasty, bite-sized treats are easy to prepare in advance (just refrigerate until ready to eat), and pack a protein punch thanks to the oats, nut butter, and crushed nuts. They’re great to enjoy at home, or easily transported in a ziploc bag for a great on-the-go breakfast. Plus they’re no-bake, and fun to make—even kids can help with the rolling.
These oatmeal balls are also highly adaptable. See my suggestions below!
Oatmeal Ball Add-Ins
In this version, I’ve used chopped dark chocolate, and rolled the balls in crushed peanuts for a salty crunch. However, you can change these up, or add extra mix-ins to fit your own tastes. Some suggestions include pepitas or sunflower seeds; cacao nibs; chia seeds or sesame seeds; other types of nuts, like chopped walnuts or pistachios; rainbow baking chips or miniature M&Ms; crushed Oreos or other biscuits; or even chocolate sprinkles!
Allergy-Friendly Substitutions for Chocolate Oatmeal Balls
These chocolate oatmeal balls are egg-free and gluten-free. With some simple substitutions, they’re easily adapted for other allergies and sensitivities as well.
To make dairy free oatmeal balls: Choose a dairy free dark chocolate or chocolate chips.
To make vegan oatmeal balls: Some vegans consume honey, while others do not. If honey isn’t part of your diet, substitute agave nectar or maple syrup for a touch of sweetness.
To make peanut-free oatmeal balls: Use almond butter or cashew butter. Instead of crushed peanuts, roll the balls in crushed or flaked almonds instead.
To make nut-free oatmeal balls: Substitute sunflower butter or Biscoff spread, and roll in crushed pepitas, sunflower seeds, chocolate sprinkles, or additional oats.
Make-Ahead and Storage Suggestions
You can store these oatmeal bites in the refrigerator for a week or so, so they’re perfect for whipping up on Sundays as an easy breakfast or afternoon snack to enjoy during the week ahead.
To store, layer balls between sheets of parchment and place in an airtight container. Store in the refrigerator. I’ll usually take 2-3 from the fridge (they’re pretty filling!) and let them stand at room temperature for a few minutes. I find that they’re better (and less messy and easier to bite) when they’re not freezing cold.
Other breakfast recipes you might enjoy:
Pumpkin Oatmeal Balls
Strawberry Muffins
Almond Date Smoothie
Berry Smoothie Bowl
Carrot Cake Overnight Oats
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Chocolate Peanut Butter Oatmeal Balls
No-bake oatmeal balls packed with chocolate, peanut butter, and rolled oats. Easily made dairy free, gluten free, and vegan!
- Prep Time: 20 minutes
- Chilling Time: 1 hour 30 minutes
- Total Time: 20 minutes (plus chilling time)
- Yield: 12 1 1/2-inch balls 1x
- Category: Easy To Make
- Method: No Bake
Ingredients
100 grams rolled oats (1 cup)
75 grams chopped dark chocolate (1/2 cup)
70 grams creamy peanut butter, or other nut butter of choice (1/4 cup)
2 tablespoons unsweetened cocoa powder
90 grams honey (1/4 cup) or substitute agave nectar or maple syrup
1/8 teaspoon fine sea salt
45 grams crushed roasted peanuts, for rolling (1/3 cup crushed peanuts)
Instructions
In a bowl, stir together oats, chopped chocolate, peanut butter, cocoa powder, honey, vanilla bean paste, and sea salt.
Transfer bowl to the refrigerator and chill until firm, about one hour.
Line a small tray or plate with parchment, wax paper, or a silicone baking mat.
With a cookie scoop, divide the mixture into 12 portions. Use your hands to roll each portion into a ball, then transfer to prepared tray.
Roll each ball in the crushed peanuts.
Refrigerate balls for at least 30 minutes, or until ready to serve.
Store leftovers in an airtight container in the refrigerator for up to one week.
Notes
See the post above for easy substitutions to make this recipe peanut allergy (or nut allergy) friendly, or to make it dairy free/vegan.
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