So, Here’s the Thing About These 3 Ingredient Peanut Butter Oatmeal Balls
You know those days when the urge for something sweet hits, but the thought of actually turning on the oven—no thank you, not today. That’s how I first stumbled on these peanut butter oatmeal balls. My aunt Becky (bless her heart, but the woman’s kitchen was chaos) used to hand us a box of oats and a jar of peanut butter and say, “Make yourselves useful, kiddos!”. Still makes me chuckle. Pretty sure we only did it for the spoon-licking rights, but hey, the result turned out pretty tasty, too.
Anyway, I probably make these once a week. Twice if it’s raining. They’re kinda the ultimate lazy snack—they taste way fancier than they look (which, let’s be honest, is a bit like lumpy planets). Sometimes I’ll make a double batch, swear I’ll save half for later, and then… well, you know how it goes.
Why Do I Keep Coming Back to These?
I make this when I’m short on time, patience, or both. My family goes mad for these because they can’t believe three things make something this good. Kids, grown-ups, the cat if I let him near the counter (don’t worry, I don’t). Plus, if you’re not in the mood to measure exactly (who actually is?), there’s a bit of wiggle room here.
One time, I tried skipping the honey just to see what would happen—not pretty. They turned into oat rocks. Live and learn, right? (Or just don’t listen to me.)
What You’ll Need—But Honestly, Substitutions Welcome
- 1 cup rolled oats (I tend to use the old-fashioned ones, but instant works if that’s all you have. Steel-cut… don’t. Trust me.)
- 1/2 cup peanut butter (Creamy makes the smoothest balls, chunky adds crunch. I once used almond butter when I ran out; not bad, just different. My gran used whatever was cheapest and called it good.)
- 1/3 cup honey (Maple syrup in a pinch, though it makes them taste like breakfast pancakes, not that I’m complaining. I even tried agave once—not quite as sticky, but it does the trick.)
If you’re feeling fancy, add a pinch of sea salt or a handful of mini chocolate chips. They say rules are made to be broken.
How I Throw This Together (Don’t Blink, You’ll Miss It)
- Grab a medium bowl—bigger than you think you’ll need, because oats always seem to escape somehow.
- Dump in the peanut butter and honey. Microwave for about 20 seconds, just to loosen it up. Or, if your microwave is on the fritz (been there), just stir really hard—good for the biceps.
- Stir in the oats. This is the stage where it looks like a sticky mess. Don’t stress. Actually, I find it works better if you let it sit for five minutes; the oats soften.
- Roll into balls, about the size of a golf ball or thereabouts. Wetting your hands stops things sticking everywhere—unless you like licking peanut butter off your palms (no judgement). This is usually when I sneak a taste. Or three.
- Pop them in the fridge for half an hour. Or eat them right away if you can’t wait—we’ve all been there. They just hold together better when cold.
Notes Form a Serial Snacker
- If the dough feels too loose, add a spoonful more oats. If it’s dry or crumbly, a dribble of honey works wonders.
- I was once tempted to double the honey, thinking more is merrier, but then they turned out so sticky I couldn’t get them off the plate.
- Some folks swear by refrigerating overnight, but I honestly think these taste best the next day. Maybe the flavors mellow out or maybe I’m just hungrier.
Variations—or My Peanut Butter Ball Experiments
- Chocolate chips are excellent (my niece calls them “energy bombs” and who am I to argue?).
- Swap part of the rolled oats for coconut flakes—turns out a bit tropical.
- Try sunflower seed butter for a nut-free version, though my brother said it’s a bit “sunflower-y,” whatever that means.
- Adding chia seeds once seemed like a clever way to get extra crunch, but honestly, they kinda stuck in my teeth. Wouldn’t repeat it.
What You’ll Need in Your Cupboard… or Not
Bowl, spoon, and a fridge. That’s honestly it. If you don’t have a microwave, just stir exuberantly (British word alert!) and you’ll be fine.
How to Store These (If You’re Luckier Than Me)
Technically, you can store these balls in an airtight container in the fridge for up to a week. In reality, in my house it never lasts more than a day! If you do manage to hide a few, tuck them behind the pickles—nobody ever looks there.
Serving—My Way or the Highway
My favorite? Straight from the fridge with a mug of tea. Sometimes, I crumble them over yogurt for a fancier snack (well, it feels fancier to me). My kids dunk theirs in milk, which is probably not traditional but it works.
Learnt the Hard Way—My Pro Tips
- I once tried forming the balls while the mix was still warm. Don’t do that unless you want peanut butter gloves.
- Rushing the chill time? Regretted it, because the balls sort of merged into a glorious but un-portable mass. Patience pays off here (unfortunately).
Real Questions I’ve Actually Heard (or Imagined…)
- Can I use quick oats instead of rolled? Honestly, yes. They’ll be a bit softer, but it works! Try it, can’t hurt.
- Do I absolutely need honey? Yeah… pretty much. Syrup or agave works, but honey’s the sticky glue here. Actually, maple syrup is nice if you’re feeling Canadian.
- Is crunchy or creamy peanut butter better? Up to you—creamy holds together best though. One time I used extra crunchy and got a surprise in every bite, sorta.
- Any way to make these vegan? Use maple syrup or agave instead of honey. Easy win.
- How big should the balls be? About walnut sized, or ping-pong ball sized if you’re being generous. Honestly, just whatever looks fun to eat.
- Can I freeze them? You can! Thaw a bit before eating or enjoy them as a cold treat. (I sometimes forget they’re in there—oops.)
And speaking of forgetting things, I meant to mention—if you ever drop oats on the kitchen floor, that stuff is like glitter. You’ll find little strays for days. Or maybe that’s just me?
Ingredients
- 1 cup old-fashioned rolled oats
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 1/4 cup mini chocolate chips
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon ground flaxseed
- 1 tablespoon chia seeds
Instructions
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1In a large mixing bowl, combine rolled oats, ground flaxseed, and chia seeds.
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2Add peanut butter, honey, vanilla extract, and salt to the dry ingredients. Stir together until a thick, sticky dough forms.
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3Fold in the mini chocolate chips until evenly distributed throughout the mixture.
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4Using a tablespoon or small cookie scoop, portion out the mixture and roll into 1-inch balls. Place onto a baking sheet lined with parchment paper.
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5Chill the balls in the refrigerator for at least 20 minutes to firm up before serving.
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6Store in an airtight container in the refrigerator for up to one week.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
110 caloriescal
Protein:
3 gg
Fat:
6 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
13 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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