Servings: 12 energy balls
Equipment
- Cookie scoop
- Air-tight container
Ingredients
- 1 cup rolled oats
- 2 tablespoons chia seeds
- 2 tablespoons ground flaxseed
- ½ cup peanut butter
- ¼ cup honey or maple syrup for a vegan version
- 1 teaspoon vanilla extract
- Pinch salt if using unsalted peanut butter
Instructions
- In a medium bowl, stir together the rolled oats, chia seeds, ground flaxseed, peanut butter, honey, vanilla, and salt until evenly combined.
- Let the mixture rest for about 5 minutes so the oats, chia, and flaxseed absorb moisture and firm up.
- The mixture is ready when it holds together when pressed between your fingers and rolls without sticking heavily to your hands. If it smears, rest a few minutes longer. If still sticky, add a tablespoon of oats.
- Roll into about 12 bite-sized balls, about 1 inch each.
- Refrigerate in an airtight container for at least 30 minutes before serving.
Notes
- Use old-fashioned rolled oats, not instant or steel-cut.
- Ground flaxseed binds better than whole flaxseed.
- Natural peanut butter makes a softer mixture and benefits most from the rest step.
- Maple syrup makes these vegan.
- Almond or sunflower seed butter can replace peanut butter.
- Store in the fridge for up to 1 week or freeze for up to 2 months.
Nutrition
Calories: 128kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Sodium: 48mg | Potassium: 107mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg
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