Energy Balls
Make Energy Balls fast: whip up no-bake, protein-packed Energy Balls for snacks or lunchbox treats.
Ingredients
- 1 cup old-fashioned rolled oats (100g)
- 1 cup steel cut oats (176g)
- 1/2 cup shredded sweetened coconut (60g)
- 1 cup crispy rice cereal ((25g), like Rice Krispies or crushed rice chex)
- 1 cup peanut butter (258g), or other nut butter)
- 1 cup ground flaxseed (120g)
- 2/3 cup chocolate chips (113g)
- 3/4 cup honey (255g)
- 2 teaspoons vanilla extract (10mL)
Instructions
Step 1: Combine everything in a large bowl
In a large mixing bowl, add the rolled oats, steel-cut oats, shredded sweetened coconut, crispy rice cereal, ground flaxseed, chocolate chips, peanut butter, honey and vanilla. Use a sturdy wooden spoon or flexible spatula to fold the ingredients together until everything is evenly distributed and the mixture becomes uniformly sticky — you should see a glossy peanut-butter-and-honey sheen coating the oats and chocolate chips, with distinct flakes of coconut and crunchy rice pieces suspended throughout.
Step 2: Check texture and adjust the bind
If the mixture feels too dry or crumbly, fold in an extra tablespoon or two of nut butter or a drizzle more honey until the mass clumps when pressed; if it becomes too wet, add a handful of oats or ground flax to firm it up. The goal is a cohesive, tuckable texture — chunky and dense, with visible pockets of crispy rice and scattered chocolate chips, and a slightly tacky surface that holds shape.
Step 3: Chill and form into balls
Press plastic wrap onto the surface, refrigerate the bowl for at least 1 hour to fully firm the mixture, then scoop generous tablespoons and roll into tight 1–2 inch balls using slightly damp hands (or a small scoop). Arrange the finished spheres on a platter or tray, optionally finishing a few with a light sprinkle of coarse sea salt or by rolling others in extra shredded coconut to create textural variety.
Step 4: Store and customize
Transfer the energy balls into an airtight container and keep refrigerated for up to two weeks depending on ingredient freshness. Feel free to fold in add-ins during mixing — chopped almonds, raisins, or chopped dried fruit are all welcomed variations that change texture and flavor while preserving the same binding method.
Notes
- Chill the mixture for at least 1 hour to make rolling easier.
- Adjust texture with extra oats or nut butter to get the perfect bind.
- Freeze in single layers with parchment for up to 3 months.
- Use a small scoop for uniform sized balls and quicker assembly.
- For nut-free versions, substitute sunflower seed butter and check all labels.