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Chia Oatmeal Energy Balls

Quick, nutritious, and customizable energy balls made with oats, chia seeds, and nut butter, perfect for snacks or on-the-go breakfasts.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 14 balls
Course: Breakfast, Snack
Cuisine: American
Calories: 105
Ingredients Method Notes

Ingredients
  

For the Base
  • 1 cup rolled oats (old-fashioned, not instant) Use fresh oats for the best texture.
  • 1/2 cup natural peanut butter or almond butter (creamy) Natural nut butter blends more easily.
  • 1/3 cup honey or maple syrup (use maple for vegan) Adjust sweetness based on your taste.
  • 1 teaspoon pure vanilla extract
  • Pinch fine sea salt
For Boost and Texture
  • 1/4 cup chia seeds (white or black)
  • 1/3 cup mini dark chocolate chips or dried cranberries (optional) Use for added flavor.
  • 2 tablespoons ground flaxseed (optional, for fiber)
  • 1/4 cup chopped nuts (walnuts or almonds), optional for crunch

Method
 

Mix the Wet Ingredients
  1. In a medium bowl, whisk together peanut butter, honey (or maple), and vanilla extract until smooth. If the peanut butter is very stiff, microwave for 10 seconds to loosen.
Add Dry Ingredients
  1. Stir in the rolled oats, chia seeds, ground flaxseed (if using), and salt. The mixture should be thick and slightly sticky. If it feels dry, add 1 tablespoon of water or nut milk.
Fold in Extras
  1. Gently fold in chocolate chips or dried fruit and chopped nuts. The mixture should hold together when pressed. If it is too crumbly, add another teaspoon of honey or nut butter.
Chill for Easier Rolling
  1. For clean shaping, chill the bowl in the fridge for 10 minutes so the mixture firms up.
Roll into Balls
  1. Using slightly damp hands, scoop about 1 tablespoon of mixture and roll into a tight ball. Repeat until all mixture is used.
Final Chill
  1. Place the balls on a parchment-lined tray and refrigerate for at least 30 minutes so they set.

Notes

These energy balls can be customized with different nut butters, dried fruits, or optional ingredients. Store in an airtight container in the refrigerator for up to 10 days or freeze for up to 3 months.