Ingredients
Method
- In a large bowl, combine peanut butter, honey, and vanilla. Stir to combine.
- Add oats, coconut, flaxseed, sea salt, and cinnamon and stir until combined.
- Add mini chocolate chips (or preferred mix-ins) and stir until evenly distributed.
- Use a 1 Tablespoon measuring spoon to portion out the mixture and roll it into balls.
- Put the balls in an airtight container and chill for 30-60 minutes. Enjoy!
Notes
Creamy peanut butter: Any nut or seed butter can be used. Crunchy peanut butter is also an option for small pieces of peanuts in the energy balls.
Honey: Other liquid sweeteners can replace honey. Maple syrup is a suggested alternative that also makes the recipe vegan.
Old-fashioned oats: Quick-cooking oats can also be used.
Shredded coconut: Unsweetened coconut is preferred. If omitting coconut, replace it with an additional ½ cup oats.
Flaxseed: Almond meal can replace flaxseed, or the flaxseed can be omitted.
Chocolate chips: Dark chocolate, milk chocolate, white chocolate, peanut butter chips, or cinnamon chips are suitable mix-ins.
Nuts: Chopped almonds, pecans, or walnuts can be added. Chop nuts into small pieces.
Extra coconut: Additional shredded unsweetened coconut can be mixed in or used to coat the outside of the balls.
Dried fruit: Raisins, cranberries, and dried cherries are additional mix-in options.
Protein powder: Add a scoop of protein powder and reduce the oats by the same amount. Unflavored collagen protein, vanilla protein powder, or chocolate protein powder can be used.
Serving: These peanut butter protein balls can be enjoyed chilled or frozen.
Refrigerator storage: Keep in an airtight container in the refrigerator for up to 1 week.
Freezer storage: Keep in an airtight container in the freezer for up to 2 months.
Nutrition: Each energy ball contains approximately 147 calories, 14 g carbohydrates, 5 g protein, 9 g fat, 3 g saturated fat, 1 g trans fat, 1 mg cholesterol, 107 mg sodium, 128 mg potassium, 2 g fiber, 8 g sugar, 6 IU vitamin A, 1 mg vitamin C, 14 mg calcium, and 1 mg iron.
Nutrition information is automatically calculated and should only be used as an approximation.
Honey: Other liquid sweeteners can replace honey. Maple syrup is a suggested alternative that also makes the recipe vegan.
Old-fashioned oats: Quick-cooking oats can also be used.
Shredded coconut: Unsweetened coconut is preferred. If omitting coconut, replace it with an additional ½ cup oats.
Flaxseed: Almond meal can replace flaxseed, or the flaxseed can be omitted.
Chocolate chips: Dark chocolate, milk chocolate, white chocolate, peanut butter chips, or cinnamon chips are suitable mix-ins.
Nuts: Chopped almonds, pecans, or walnuts can be added. Chop nuts into small pieces.
Extra coconut: Additional shredded unsweetened coconut can be mixed in or used to coat the outside of the balls.
Dried fruit: Raisins, cranberries, and dried cherries are additional mix-in options.
Protein powder: Add a scoop of protein powder and reduce the oats by the same amount. Unflavored collagen protein, vanilla protein powder, or chocolate protein powder can be used.
Serving: These peanut butter protein balls can be enjoyed chilled or frozen.
Refrigerator storage: Keep in an airtight container in the refrigerator for up to 1 week.
Freezer storage: Keep in an airtight container in the freezer for up to 2 months.
Nutrition: Each energy ball contains approximately 147 calories, 14 g carbohydrates, 5 g protein, 9 g fat, 3 g saturated fat, 1 g trans fat, 1 mg cholesterol, 107 mg sodium, 128 mg potassium, 2 g fiber, 8 g sugar, 6 IU vitamin A, 1 mg vitamin C, 14 mg calcium, and 1 mg iron.
Nutrition information is automatically calculated and should only be used as an approximation.