Chocolate Oatmeal Balls with Peanut Butter
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Made with peanut butter and rolled oats and coated in chopped peanuts, these chocolate oatmeal balls with peanut butter are no-bake, highly adaptable, and fun to prepare. They’re great to enjoy at home, or easily transported for a protein-packed breakfast on-the-go.
Key Ingredients
- Rolled Oats – Use rolled oats (old fashioned oats) not quick, instant, or steel-cut oats. Quick oats will turn to mush, and steel-cut are too thick and chewy and will give the oatmeal balls an unpleasant texture.
- Peanut Butter – Peanut butter adds a salty, nutty flavor, a healthy amount of protein. It also helps to bind the oats, chocolate, nuts, and cocoa powder together into a shapeable, scoopable dough.
- Cocoa Powder – Choose unsweetened cocoa powder, not the sweetened kind you’d use for making hot chocolate—the honey will add plenty of sweetness to the dough.
- Honey – You can replace the honey with another liquid sweetener but don’t substitute a granular sugar like brown or caster. You need a sticky liquid sweetener to hold the ingredients together.
- Peanuts – I rolled the balls in crushed peanuts (salted or unsalted, but roasted nuts work best) for crunch, but feel free to change up the coating. Some suggestions include pepitas or sunflower seeds; cacao nibs; chia seeds or sesame seeds; other types of nuts, like chopped walnuts or pistachios; or or even chocolate sprinkles!
Allergy-Friendly Substitutions
- To make dairy free oatmeal balls – Choose a dairy-free dark chocolate.
- To make vegan oatmeal balls – Substitute agave nectar or maple syrup for sweetness.
- To make peanut-free oatmeal balls – Use almond butter and crushed almonds.
- To make nut-free oatmeal balls – Substitute sunflower butter or Biscoff spread, and roll in crushed pepitas, sunflower seeds, chocolate sprinkles, or additional oats.
Chocolate Peanut Butter Oatmeal Balls
- Total Time20 minutes (plus chilling time)
- Yield12 1 1/2-inch balls 1x
No-bake oatmeal balls packed with chocolate, peanut butter, and rolled oats. Easily made dairy free, gluten free, and vegan!
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
1 teaspoon vanilla bean paste
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 fine sea salt.
Refrigerate 1 hour, or until firm enough to scoop.
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. Arrange on 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 1 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.
- Prep Time: 20 minutes
- Chilling Time: 1 hour 30 minutes
- Category: Easy To Make
- Method: No Bake
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 between sheets of parchment and refrigerate in an airtight container. Allow to stand at room temperature for a 5-10 minutes prior to serving. They’re better (and easier to bite) when not freezing cold.
Other Breakfast Recipes You Might Enjoy
Pumpkin Oatmeal Balls
Strawberry Muffins
Almond Date Smoothie
Berry Smoothie Bowl
Carrot Cake Overnight Oats
Coconut Date Balls
Chocolate Strawberry Overnight Oats
Mango Smoothie Recipe
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!
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