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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.
Why Make Chocolate Oatmeal Balls?
Packed with peanut butter and rolled oats and coated in chopped peanuts, these peanut butter oat balls (a.k.a. energy balls, oatmeal balls, or protein balls!) are great for breakfast on-the-go.
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 is 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:
- Flaked unsweetened coconut
- Pepitas or sunflower seeds
- Cacao nibs
- Chia seeds or sesame seeds
- Other types of nuts, like chopped walnuts or pistachios
- Rainbow baking chips or M&Ms minis
- Crushed Oreos or other biscuits or cookies
- 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 these dairy free: Choose a dairy free dark chocolate or chocolate chips.
To make these vegan: 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 these peanut-free: Use almond butter or cashew butter. Instead of crushed peanuts, roll the balls in crushed or flaked almonds instead.
To make these nut-free: 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 will let them stand at room temperature for a few minutes prior to eating. I find that they’re better (and less messy and easier to bite) when they’re not freezing cold.
Other vegan recipes you might enjoy:
Chocolate Almond Milk Pudding
Vegan Mixed Berry Crumble
Vegan Hot Chocolate
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
- Total Time: 20 minutes (plus chilling time)
- Yield: 12 1 1/2-inch balls 1x
Description
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
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.
- Prep Time: 20 minutes
- Chilling Time: 1 hour 30 minutes
- Category: Easy To Make
- Method: No Bake