Ingredients
Scale
- 2 cups Old-fashioned rolled oats (certified gluten-free if needed)
- 1/2 cup Creamy natural peanut butter or almond butter
- 1/3 cup Raw honey or pure maple syrup
- 1/2 cup Ground flaxseeds or chia seeds
- 1/2 cup Semi-sweet mini chocolate chips
- 1 teaspoon Pure vanilla extract
- 1/4 teaspoon Sea salt
- 1 tablespoon Water (optional, for moisture)
Instructions
- Place the rolled oats, ground flaxseeds, and sea salt into a large mixing bowl. Stir the dry ingredients together until they are evenly distributed. In a separate microwave-safe bowl, slightly warm the peanut butter and honey for 15 seconds to make them easier to stir. Pour the peanut butter, honey, and vanilla extract into the oat mixture. Use a sturdy spatula to fold everything together until the oats are thoroughly coated and the mixture looks sticky.
- Add the mini chocolate chips to the bowl. Stir gently to distribute the chocolate throughout the “dough.” If the mixture feels too dry or crumbly to hold a shape, add a tablespoon of water or an extra teaspoon of honey. If the mixture is too sticky, place the bowl in the refrigerator for 10 to 15 minutes. This chilling period helps the oats absorb the moisture, making the rolling process much cleaner and easier.
- Scoop about one tablespoon of the mixture at a time and roll it between your palms to form a ball roughly one inch in diameter. Repeat this process until all the mixture is used. Place the finished balls on a parchment-lined baking sheet or directly into an airtight container. While you can eat them immediately, they taste best after chilling in the fridge for 30 minutes to firm up. Store them in the refrigerator for up to two weeks or freeze them for up to three months.
- Cook Time: 15 minutes