Chocolate Chip Peanut Butter Oat Balls
These peanut butter chocolate chip oat balls are one of my mom's favorite things that I make. They're the perfect snack to keep in the fridge and grab whenever you want something quick. The oats are briefly soaked to soften them, which gives the oat balls a softer, chewier texture.
Chocolate Chip Peanut Butter Oat Balls
Ingredients
- 130 g peanut butter
- 1 tbsp coconut oil
- 200 g old-fashioned rolled oats
- 3 tbsp ground flaxseed
- 3 tbsp pure maple syrup
- 1/4 tsp kosher salt
- 1/4 cup chocolate chips
Instructions
- 1
Warm the peanut butter and coconut oil. Add the peanut butter and coconut oil to a microwave-safe bowl and microwave in short 10–15 second intervals, stirring between each, until smooth and easy to mix. In the winter, you can also place the bowl in a warm oven for about 2 minutes while the oven preheats.
- 2
Quickly soak the oats. Place the oats in a fine-mesh strainer and run them under water very briefly, just until they're lightly moistened. You don't want to soak them completely, just enough to take away their dry texture. Let them drain well.
- 3
Mix everything together. Add the softened oats, flaxseed, maple syrup, and salt to the peanut butter mixture. Stir until evenly combined, then fold in the chocolate chips. The mixture should be soft and hold together when pressed. If it seems too dry, add another tablespoon of maple syrup.
- 4
Roll into balls. Using your hands, roll the mixture into about 12 balls.
- 5
Chill. Place the oat balls in the refrigerator for at least 30 minutes to firm up. They'll become noticeably firmer as they chill.
Lauren's Note
- Don't skip the quick oat soak: This is what gives these their soft, chewy texture. The oats only need a quick pass under the water, you don't want them waterlogged.
- Warm peanut butter matters: If your peanut butter is thick, warming it with the coconut oil makes the mixture much easier to combine and helps everything stick together.
- Make them your own: You can add more or less flax, maple syrup, or chocolate chips depending on what you like.
- Storage: Keep refrigerated in an airtight container for about 1 week.
Frequently asked questions
Yes! Almond, cashew, or another nut butter can be substituted for the peanut butter. Just make sure it's a fairly creamy nut butter so the mixture holds together.
The quick soak softens the oats without fully cooking them, giving the finished oat balls a softer, chewier texture instead of a dry or crumbly one.
Yes. The coconut oil helps make the peanut butter mixture smoother and helps the oat balls firm up in the refrigerator, but you can leave it out if needed.
Yes! Freeze them in an airtight container and let them thaw in the refrigerator or for a few minutes at room temperature before eating.
