Ingredients
Scale
- 1½ cups old-fashioned rolled oats (use certified gluten-free if needed)
- ½ cup natural peanut butter (or almond butter, cashew butter, or sunflower seed butter)
- ⅓ cup honey (or pure maple syrup for vegan option)
- ½ cup mini chocolate chips (semi-sweet or dark chocolate)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional but recommended)
- 2 tablespoons ground flaxseed (optional, for extra nutrition)
- 2 tablespoons shredded coconut (optional)
Instructions
- Prepare Your Workspace: Line a baking sheet or large plate with parchment paper and set aside. This is where you’ll place your rolled balls to chill.
- Combine Wet Ingredients: In a large mixing bowl, add the peanut butter, honey (or maple syrup), and vanilla extract. If your peanut butter is very thick or has been refrigerated, you can microwave it for 15-20 seconds to make it easier to stir. Mix these ingredients together until smooth and well combined.
- Add Dry Ingredients: Add the oats, salt, and cinnamon (if using) to the bowl with the wet ingredients. If you’re using optional add-ins like flaxseed or coconut, add them now as well. Stir everything together with a sturdy spoon or spatula until all the oats are completely coated with the peanut butter mixture. The mixture should be thick but sticky.
- Fold in Chocolate Chips: Add the mini chocolate chips to the mixture and fold them in gently until evenly distributed throughout. Try not to overmix at this point or the chocolate may start melting from the warmth of your hands.
- Chill the Mixture (Optional but Helpful): If the mixture feels too sticky to work with, cover the bowl and refrigerate for 10-15 minutes. This makes rolling much easier, though it’s not absolutely necessary if you’re in a hurry.
- Roll Into Balls: Using a small cookie scoop (about 1 tablespoon) or a regular tablespoon, portion out the mixture. With slightly damp or lightly oiled hands, roll each portion between your palms to form compact balls. Apply gentle but firm pressure to ensure they hold together well. Place each ball on your prepared baking sheet.
- Chill to Set: Once all balls are formed, place the baking sheet in the refrigerator for at least 30 minutes to allow them to firm up. This chilling time helps them hold their shape better and makes them less sticky to handle.
- Store and Enjoy: Transfer the chilled granola balls to an airtight container and store in the refrigerator. They’re ready to grab and enjoy whenever you need a quick, healthy snack!
Notes
- Texture Matters: The mixture should be thick and sticky but moldable. If too dry, add 1 tablespoon more nut butter or honey. If too wet, add 2 tablespoons more oats.
- Binding Issues: If balls won’t hold together, the mixture needs more liquid binder (add more nut butter or honey, 1 tablespoon at a time).
- Nut-Free Option: Use sunflower seed butter instead of peanut or almond butter for a nut-free version.
- Sweetness Level: Adjust honey/maple syrup amount to taste. Start with ¼ cup for less sweet, or increase to ½ cup for sweeter balls.
- Chocolate Distribution: Mini chips work best, but regular chocolate chips can be roughly chopped and used instead.
- Make Them Stick: Really press and compact the mixture when rolling for balls that hold together perfectly.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 2 balls
- Calories: 185
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg