Energy Balls

These sweet, no bake treats take minutes to throw together, are filled with good-for-you ingredients, and make for quick, portable breakfasts and snacks. AND you will never tire of them as there are unlimited variations!

Energy ball base:

1 1/4 cups  Rolled oats

2 tablespoons "power mix-ins" - chia seeds, flaxseeds, hemp seeds, or additional rolled oats

1/2 cup nut butter of choice - peanut butter is my go-to

1/3 cup sticky liquid sweetener of choice - maple syrup or honey (not considered vegan)

1 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

AND

1/2 cup mix-ins - see below for flavor options

CLASSIC CHOCOLATE CHIP:

Any nut butter - honey, 1/2 cup chocolate chips

TRAIL MIX:

Peanut butter - honey, 3 tablespoons chocolate chips, 3 tablespoons chopped peanuts, 2 tablespoons raisins

WHITE CHOCOLATE CRANBERRY:

 Almond butter - or cashew butter, honey, 1/4 cup dried cranberries, 1/4 cup white chocolate chips

ALMOND JOY:

Replace 1/2 cup of the oatmeal with 1/2 cup unsweetened coconut flakes - almond butter, any sweetener, 1/4 cup chocolate chips, 1/4 cup chopped almonds

DOUBLE CHOCOLATE:

Any nut butter - any sweetener, 1/2 cup mini chocolate chips, ADD 2 tablespoons cocoa powder

OATMEAL RAISIN COOKIE:

Almond butter - or cashew butter, maple syrup, 1/2 cup raisins, ADD 1/4 teaspoon cinnamon

Directions:

Place all of the ingredients in a large mixing bowl: oats, power mix-ins, nut butter, sweetener, vanilla extract, salt, mix-ins, and any other spices you'd like to add. Stir to combine. If the mixture seems too wet, add a bit more oats. If it's too dry, add a bit more nut butter. It should resemble a somewhat sticky dough that holds together when lightly squeezed. Place the bowl in the refrigerator for 30 minutes to set (this will make the balls easier to roll later on).

Remove the bowl from the refrigerator and portion the dough into balls of desired size. (I use a cookie scoop to make mine approximately 1 inch in diameter). Enjoy!

Notes

Store leftover energy balls in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.