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Peanut Butter Oat Bites

Sep 25, 2020 · 8 Comments

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Gluten free, refined sugar free and packed with protein, these peanut butter oat bites are equal parts healthy, easy, and absolutely delicious. They are my favorite energy bites ever!

Why should you make these peanut butter bites?

They are so easy. You just need to add all the ingredients into a bowl and stir, then shape into balls.

They are healthy! They have:

No refined sugar, and barely any honey to add a touch of sweetness.

Lots of fiber: from the rolled oats and the flaxseed meal

A good source of protein: From the peanut butter and flaxseed

These peanut butter balls are also gluten free if you use gluten free oats.

They are full of flavor: Peanut butter and chocolate is an unbeatable flavor combionation, and the texture that the flaxseed meal offers them is chewy and almost cakey. They almost taste like cookie dough bites!

Kid friendly too! Make for a great lunchbox snack.

What ingredients do you need to make these peanut butter oat bites?

Just a handful of ingredients, and they are easily customizable:

Peanut Butter: creamy is my choice, but feel free to use chunky if you prefer.

Old Fashioned or Rolled Oats: You can use quick cooking in a pinch

Flaxseed Meal: Which is basically ground flaxseeds. You can absolutely make your own meal at home by grinding flaxseeds into a fine meal in a spice grinder. That’s actually what I did! You need about 1/4 cup of whole flaxseeds to make the 1/2 cup of meal required in the recipe.

Honey: This is our sweetener. Start off with 2 tbsp, and add another tbsp if you try the mix and think it isn’t sweet enough. You could substitute maple syrup too.

Chocolate Chips: I like using semi-sweet, but you could also use milk chocolate. You can use mini chips or regular sized (I only had regular so that’s what’s pictured). You could also omit the chocolate, but I love it in these bites!

Sweetened Shredded Coconut: This is optional, but gives a lovely flavor and texture component. If you like coconut, this is a great add in!

How to make peanut butter energy balls:

Place all your ingredients in a large bowl. Use a stiff spatula or a wooden spoon to combine until fully mixed (you can use gloved hands too!)

Once the mixture is combined, place the bowl in the fridge for 15-30 minutes. This is so it stops being so sticky, and becomes easier to roll.

Once the mixture has chilled, roll into balls a little smaller than golf ball sized. You should get around 12-14. You can enjoy immediately or store in the fridge for up to one week for the perfect post work out or coffee snack.

Substitutions and FAQs:

To make these vegan, feel free to use dairy free chocolate chips and substitute the honey for maple syrup.

You can make these with almond butter, or sunflower seed spread if you have a nut allergy.

You can add any finely chopped nuts of your choice.

To make these more decadent, you can dip them in melted dark chocolate.

Peanut Butter Oat Bites

Farah Abumaizar
Healthy and delicious peanut butter bites that are gluten free, refined sugar free, and pack in the protein. So delicious!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Course Dessert
Cuisine American
Servings 12 people
Calories 170 kcal

Ingredients
  

  • 2/3 cup creamy peanut butter
  • 1 cup old fashioned or rolled oats
  • 1/2 cup flaxseed meal (about 1/4 cup of flaxseeds before grinding)
  • 2-3 tbsp honey
  • 1/2 cup semi sweet chocolate chips, regular sized or mini
  • 2-3 tbsp shredded coconut (optional)

Instructions
 

  • Combine all ingredients in a medium bowl. Stir well to combine.
  • Place in the refrigerator for 15-30 minutes so they are easier to roll.
  • Roll into 12-14 small balls and store in fridge for up to one week. Enjoy!

Notes

Recipe adapted from Chef Savvy.
Keyword peanut butter, healthy

Peanut Butter Oat Balls by everylittlecrumb on Jumprope.

If you liked this recipe, you might like:

Chocolate Date Truffles

Coffee Cardamom Date Truffles

Simple Healthy Blueberry Muffins

Simple Healthy Banana Bread

Buckwheat Banana Bread

Healthy Pumpkin Bars

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

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Dessert, Healthy, Recipes

Reader Interactions

Comments

  1. Amanda Marie Boyle says

    September 25, 2020 at 1:42 pm

    5 stars
    Nice and easy, such a great kid-friendly snack.

    Reply
    • Farah Abumaizar says

      September 25, 2020 at 8:54 pm

      Thanks Amanda!

      Reply
  2. Pris says

    September 25, 2020 at 2:07 pm

    5 stars
    I made these oat bites and they were so tasty! It’s a lovely snack to have on hand at work, brightens your day with some coffee!

    Reply
    • Farah Abumaizar says

      September 25, 2020 at 8:54 pm

      So happy to hear it Pris!

      Reply
  3. Alisa Infanti says

    September 25, 2020 at 2:19 pm

    5 stars
    These are always a staple around my house. Delicious

    Reply
    • Farah Abumaizar says

      September 25, 2020 at 8:54 pm

      Yay thanks Alisa!

      Reply
  4. Maria says

    September 26, 2020 at 2:14 am

    5 stars
    This is wonderful! I get to enjoy a smaller and easier version of oatmeal cookies. This will surely be kept on my list of snacks.

    Reply
    • Farah Abumaizar says

      September 26, 2020 at 5:30 pm

      So happy to hear that Maria!

      Reply

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Farah Abu Maizar | Food Lover
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Ingredients:
For the rice:
1/4 cup vegetable or canola oil
3-4 onions thinly sliced
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp cinnamon powder
1.5 tsp salt
1/4 tsp black pepper
1 cup water
1 heaped tbsp tomato paste
Additional 3 cups water
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1 tsp cumin powder
1/2 tsp paprika powder
big pinch salt and pepper

To garnish:
Toasted almond slivers
Chopped parsley

Method:
For the rice:
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-Remove the onions from the pot, and reserve a big handful for garnishing the rice. Place the remaining caramelized onions in a blender, add 1 cup of water, the spices for rice, and the tomato paste and blend until a thick sauce forms.
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For the fish:
-Heat the oil for the fish in a large skillet. Mix together the spices for the fish fillets and sprinkle both sides evenly with the spice mixture. When oil is hot, add the fish to the skillet and cook for a few minutes a side or until white and flaky and cooked through.
Assemble:
Place all the rice in a serving platter and top with the fish, the reserved caramelized onions, toasted nuts and parsley! Enjoy!!
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Ingredients :
-2/3 cup creamy peanut butter
-1 cup old fashioned oats
-1/2 cup ground flax seeds (1/4 cup flaxseeds ground up in a small food processor or spice blender)
-2-3 tbsp sweetened shredded coconut (optional)
2-3 tablespoons honey
Handful semi sweet chocolate chips

Method:
Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll.

Roll into 12-14 balls and store in fridge for up to one week. Enjoy!

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INGREDIENTS:
 
4 eggs, room temperature and separated (yolk from white)
1 1/2 cups sugar 300 g
1.5 tsp vanilla extract
1-2 tsp orange blossom water
zest of 2 oranges
1/2 cup vegetable or canola oil
1/2 cup room temperature butter 113 g
2.5 cups all purpose flour 312 g
2 tsp baking powder
1 cup fresh orange juice

INSTRUCTIONS:
 
Preheat oven to 350 F (180C) and prepare your cake pan by lightly greasing and lining with parchment paper or flouring. I used a 9 inch springform pan, you can also use a bundt cake.
Using your fingertips, work the orange zest into the sugar until the sugar has moistened and turned fragrant and changed into a pale yellow/orange color.
In the bowl of a mixer fitted with paddle or whisk attachment, mix the egg yolks, orange zest scented sugar, vanilla, and orange blossom water on medium high speed for 2-3 minutes or until pale yellow and fluffy.
Add the oil and the butter and mix until well combined.
Add the flour and baking powder and mix until just combined, then add the juice and mix until combined.

In a separate bowl (either with a handheld mixer, or transfer the cake batter to another bowl and thoroughly wash and dry the mixer bowl) use an electric whisk to whisk the egg whites on medium high speed for 2-4 minutes until they form peaks that hold their shape.
Fold the egg whites into the cake batter with a rubber spatula, I like to do this in three additions. Take care not to deflate the egg whites.
Pour batter into prepared cake pan and bake for 50-60 minutes or until skewer inserted in the center comes out clean. If the outside of the cake is browning too rapidly and the inside still isn't cook, cover loosely with foil for the remainder of the baking time. Start checking at 40 minutes, every oven is different.
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