Energy Balls with Oats (Printable)

Wholesome, bite-sized balls packed with oats, peanut butter, and chocolate chips for a natural energy boost.

# What You'll Need:

→ Dry Ingredients

01 - 1.5 cups old-fashioned rolled oats
02 - 0.5 cup mini chocolate chips
03 - 0.33 cup shredded unsweetened coconut, optional

→ Wet Ingredients

04 - 0.5 cup creamy peanut butter
05 - 0.33 cup honey or maple syrup
06 - 1 teaspoon vanilla extract
07 - Pinch of salt

# Directions:

01 - In a large mixing bowl, combine the rolled oats, mini chocolate chips, and shredded coconut if using.
02 - In a separate medium mixing bowl, stir together the peanut butter, honey or maple syrup, vanilla extract, and salt until the mixture is smooth and well blended.
03 - Pour the wet mixture over the dry ingredients and mix thoroughly using a wooden spoon or spatula until all components are evenly incorporated.
04 - Using your hands or a small cookie scoop, roll the mixture into 1-inch diameter balls and place them on a parchment paper-lined baking tray.
05 - Refrigerate the energy balls for at least 30 minutes until they are firm and hold their shape.
06 - Transfer the chilled energy balls to an airtight container and store in the refrigerator for up to one week.

# Expert Advice:

01 -
  • They taste like a treat but actually fuel your body with real, whole ingredients.
  • No baking required means you can make them in less time than it takes to warm up before a game.
  • One batch disappears fast, so you'll find yourself making them constantly.
02 -
  • Don't skip the chilling step—warm energy balls fall apart, and you want them solid enough to grab and go.
  • The mixture should feel slightly sticky but holdable; if it's too dry, add a tablespoon more honey until it cooperates.
03 -
  • Use a cookie scoop instead of rolling by hand if you want uniform balls that bake more evenly—it's also way faster when you're making them for a group.
  • Keep a small bowl of water nearby when rolling; damp hands prevent sticking without making the mixture wet.
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