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Homemade peanut butter oatmeal energy balls served on a white plate
Emma Aline

Peanut Butter Oatmeal Energy Balls Recipe

Soft and chewy peanut butter oatmeal energy balls with creamy peanut butter, oats, honey, chia seeds, and raisins, finished with cinnamon and vanilla. This easy no-bake snack comes together in 20 minutes and makes 24 balls.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 24 balls
Course: Snack
Cuisine: American
Calories: 106
Ingredients Method Notes

Ingredients
  

  • ¾ cup creamy unsweetened peanut butter
  • 6 tablespoons honey
  • 1½ cups rolled oats
  • 1½ teaspoons pure vanilla extract
  • 1½ teaspoons chia seeds
  • 6 tablespoons raisins chopped
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt

Method
 

  1. Process the oats. Add the rolled oats to a food processor and pulse until they resemble a coarse flour. Avoid processing them completely smooth; a little texture gives the energy balls a better chew.
  2. Warm the peanut butter and honey. Place the peanut butter and honey in a microwave-safe bowl or measuring cup. Microwave for 15–30 seconds, just until slightly warm and easy to stir.
  3. Combine the mixture. Add the peanut butter and honey to a medium bowl with the ground oats, vanilla, chia seeds, chopped raisins, cinnamon, and salt. Stir until a thick, cohesive mixture forms. You can finish mixing with clean hands if it becomes too stiff for a spoon.
  4. Check the consistency. Squeeze a small amount in your palm. It should hold together without crumbling. If the mixture is too sticky to shape, chill it briefly before rolling.
  5. Shape the balls. Divide the mixture evenly into 24 portions. Firmly squeeze each portion to compact it, then roll it between your palms until round.
  6. Serve or chill. Enjoy right away or refrigerate in an airtight container for a firmer texture.

Notes

  • Stir natural peanut butter thoroughly before measuring so the oil is evenly incorporated.
  • If the mixture is too crumbly, work in a small amount of additional peanut butter until it holds together.
  • If it’s too sticky to roll, chill it briefly rather than immediately adding more oats.
  • Store in an airtight container in the refrigerator for about 1 week.
  • Freeze for up to 3 months, separating layers with parchment paper if necessary.
  • Almond, cashew, or sunflower seed butter can replace the peanut butter, although the flavor and consistency may change.