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Peanut Butter Oatmeal Balls

I have so many granola bar type things on this site and friends often tell me after making them that they were too persnickety – not holding together as well as they’d like. I agree. That’s why I keep making versions of this. A fantastic way to get seeds like flax and chia (hemp hearts would be great as well) into the kids, these are “no bake”, are easy to customize, and take about 12 minutes start to finish.

Have to talk ingredients. First, PB. I get the Costco brand because the ingredients are organic peanuts, and salt. That’s right, there’s no need for ANYTHING ELSE in your peanut butter. Check those labels because palm oil and sugar is added almost everywhere. Next, maple syrup. If you still buy “pancake syrup” please stop immediately. Actually just look at the ingredients list and then you’ll feel compelled to stop, regardless of what I say. Will your kids complain with the switch? Tell them, like you say in every other setting of your parenting, that you know what’s best.

The seeds here can be interchanged with whatever else you want to put in, but keep the total amount of “dry ingredients” the same for the right consistency. Same with the chips and oats – you can sub in finely chopped nuts (walnuts would be great) or dried fruit, but keep amounts the same. This recipe is all over the internet, has been for years and years, but most of us like our versions best (mine is probably salted more than some), and I’ve had some friends asking for the recipe after tasting mine so now it’s saved forever in internet land.

Peanut Butter Oatmeal Balls

Makes about 20 

3/4 c. natural peanut butter

1/4 c. honey

2 tbsp. maple syrup

1 tsp. vanilla

1/2 tsp. kosher salt

3 tbsp. ground flax seed

3 tbsp. chia seeds

2 c. old fashioned (rolled) oats

1/2 c. mini bittersweet chocolate chips

  1. Whisk peanut butter, maple syrup, vanilla and salt together until smooth. Add seeds and stir. Add oats and chips and stir. Using scoop, portion out into balls and place in container or on a plate. Refrigerate until firm, about 30 minutes, then store in the fridge in a sealed container.