Description
These chewy little bites pack oats, peanut butter, honey, mini chocolate chips and M&Ms into a snack that’s perfect for after school or an afternoon pick-me-up.
Ingredients
Scale
- 2½ cups quick-cooking oats
- 1 cup creamy peanut butter (avoid “natural” varieties)
- ½ cup honey
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
- ½ cup miniature M&M’s
Instructions
- Put the oats, peanut butter, honey and vanilla in a large bowl. Stir until the mixture becomes uniform. You can mix by hand with a sturdy wooden spoon, but a hand mixer on low works great and speeds things up.
- Fold in the mini chocolate chips and the miniature M&M’s so they distribute evenly.
- Scoop rounded tablespoons (or use a small cookie scoop) and roll the portions between your palms into compact 1-inch spheres. Place the finished balls on a plate or in a storage container.
- You can eat them right away, but chilling them for 30–60 minutes in the refrigerator firms them up and improves the texture. I prefer them cold straight from the fridge.
- Keep leftovers covered in the refrigerator for best freshness.
Notes
- If the mix is too sticky to roll, pop it in the fridge for 10–20 minutes to firm up.
- If it’s too dry and won’t hold, add a teaspoon or two of honey or a little more peanut butter.
- If rolling sticks to your hands, lightly oil or spray your palms, or wet them slightly.
- Store chilled in an airtight container for up to a week. To freeze, arrange the balls on a tray in a single layer until firm, then transfer to a freezer bag; they keep well for a few months. Thaw briefly on the counter or in the fridge before serving.
- This version favors quick oats (rather than old-fashioned oats) after recipe testing showed quicker oats produce more reliable, easy-to-form energy balls.
Nutrition
- Calories: 104kcal
- Sugar: 8g
- Sodium: 37mg
- Fat: 5g
- Saturated Fat: 2g
- Trans Fat: 1g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 1mg