These Vegan Oatmeal Energy Balls are made with simple ingredients including peanut butter, old-fashioned oats, and vegan chocolate chips. They require no special equipment and are made without dates!
These no-bake oatmeal peanut butter energy bites are made without any special equipment and can be made in under 15 minutes.
They are the perfect mid-day snack, road trip essential, or a tasty treat after dinner.
I love making these vegan energy bites as part of my weekly meal planning because you can change it up every time.
Drizzle them with melted chocolate, or add in some plant-based protein, or dried fruit!
These peanut butter energy balls are quick and easy to make and are full of energizing ingredients you probably already have on hand!
Creamy Peanut Butter: Creamy and runny natural peanut butter is best. Preferably ones without added sugar or ingredients.
Maple Syrup: This is added to add sweetness. You can use pure maple syrup or agave syrup.
Plant-Based Milk: This is used to add moisture to the energy bite dough- it can sometimes be a little dry and crumbly if your peanut butter isn't super runny.
Old-Fashioned Oats: Oats are the main ingredient in these oatmeal bites. I recommend old-fashioned oats but you can use quick oats as well.
Coconut Shreds: I love the texture of coconut shreds in these vegan energy balls.
Almonds: I used sliced almonds but you could use any chopped nut you enjoy most.
Chia Seeds & Flaxseed: Both these ingredients add a boost of nutrients.
Vegan Chocolate Chips: I recommend Mini Chocolate Chips by Enjoy Life. You could use normal-sized vegan chocolate chips as well or a vegan chocolate bar chopped up. I used semisweet chocolate chips but dark chocolate chips would be delicious as well!
These peanut butter balls come together easily with minimal equipment and wholesome healthy ingredients.
You can simply make these with a large bowl and a spatula but a two-tablespoon cookie scoop will come in handy when it comes time to shape these bites!
How to Make This Recipe
These are my all-time favorite no-bake oatmeal bites. Here's how to make them!
Whisk together the peanut butter, maple syrup, plant-based milk, and vanilla extract in a small bowl.
Stir the oats, coconut shreds, almonds, chia seeds, ground flaxseed, and salt together in a large mixing bowl until thoroughly combined.
Add the peanut butter mixture to the dry mixture and stir until evenly coated. Toss in the mini chocolate chips and stir once more.
Cover the bowl and chill in the refrigerator for 10 to 15 minutes, or until the mixture is chilled- this will help the balls stick together. If the mixture is dry and crumbly, add more plant-based milk- 1 teaspoon at a time. This might happen if the peanut butter isn't as runny.
Roll the mixture into balls and place on a parchment-lined plate or cutting board- I used about two tablespoons per ball.
These bites can be eaten immediately but I recommend placing them in the fridge to set for at least 1 hour before transferring them to an airtight container- this will help them not stick together.
I recommend sprinkling them with flaked sea salt!
Substitutions & Additions
Because these chocolate chip oat bites are made up of simple ingredients, they’re incredibly easy to customize!
Peanut Butter: If you have a peanut butter allergy, you can use sunflower butter or almond butter. I have made these with both variations and enjoy them all!
Coconut Shreds: Feel free to add more almonds or throw in some pumpkin seeds or sunflower seeds.
Slivered Almonds: I've made these with walnuts, cashews, or pecans. You can throw in any additions you'd like or replace the nuts with more oats.
Chia Seeds: Leave them out- I add them to add a boost of nutrients but they won't add much to the overall flavor. You could also through in hemp seeds or more ground flaxseeds.
Chocolate Chips: You can leave the chocolate chips out entirely or substitute them with dried fruit.
Tips & Tricks
Use mini chocolate chips! I have used both mini and regular-sized chocolate chips and much prefer the version with mini. The balls will stick together easier with mini- but if you only have normal chocolate chips, you can use them but I would recommend chopping them up a bit with a sharp knife.
Add plant-based milk. Depending on the brand, the runniness of the peanut butter you use will vary. This could create a dry and crumbly energy bite. To fix this issue, add the one tablespoon of plant-based milk that is in the instructions and more as needed- 1 teaspoon at a time until they stick together.
Storage & Freezing
Store: These no-bake energy balls will last in an airtight container in the fridge for 7-10 days.
Freeze: Feel free to add them to a freezer-safe bag or container and store them for up to 3 months. You can eat them straight out of the freezer or allow them to thaw in the fridge for a few hours.
Frequently Asked Questions
This recipe is made entirely without dates!
Some recipes contain honey which is not vegan. This recipe uses maple syrup as a sweetener and is vegan!
This recipe requires no special equipment and can be made in one bowl with no blending.
If you use certified gluten-free oats, yes!
More Recipes with Oats
- ¾ cup Creamy Peanut Butter
- ⅓ cup Maple Syrup
- 1-2 tablespoons Plant-Based Milk or as needed
- 1 teaspoon Vanilla Extract
- 1 ½ cup Old-Fashioned Oats
- ¼ cup Coconut Shreds
- ¼ cup Slivered Almonds
- 2 tablespoons Chia Seeds
- 1 tablespoon Ground Flaxseed
- ½ teaspoon Salt
- ½ cup Mini Vegan Chocolate Chips
- Whisk together the peanut butter, maple syrup, plant based milk, and vanilla extract in a small bowl.
- Stir the oats, coconut shreds, almonds, chia seeds, ground flaxseed, and salt together in a large mixing bowl until thoroughly combined.
- Add the peanut butter mixture to the dry mixture and stir until evenly coated. Toss in the mini chocolate chips and stir once more. I used regular sized chocolate chips but prefer the ones made with mini chips.
- Cover the bowl and chill in the refrigerator for 15 minutes, or until the mixture is chilled- this will help the balls stick together. If the mixture is dry and crumbly, add more plant-based milk- 1 teaspoon at a time. This might happen if the peanut butter isn't as runny.
- Roll the mixture into balls and place on a parchment-lined plate or cutting board- I used about two tablespoons per ball. They can be enjoyed immediately but I recommend place them to the fridge to set for at least 1 hour before transferring them to an airtight container- this will help them not stick together.
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