![Peanut Butter Oatmeal Balls with Chocolate Chips](https://www.tfhd.com/sites/default/files/styles/medium/public/wn/unnamed-4_23.jpg?itok=yp4d9qkw)
Ingredients:
- 1 cup natural creamy peanut butter (drizzly consistency)
- 2 tablespoons virgin coconut oil (may sub butter – not dairy-free/vegan)
- 3 tablespoons maple syrup or honey
- 1 teaspoon pure vanilla extract
- 2¼ cups old-fashioned oats (certified gluten-free if needed)
- ¼ cup unsweetened shredded coconut
- ¼ cup ground flaxseed (or additional oats)
- 1 tablespoon chia seeds
- Pinch of fine salt
- 1/3 cup mini chocolate chips (use dairy-free for vegan and dairy-free, such as Enjoy Life Foods)
- Optional: replace the flax meal with 1/4 cup protein powder or collagen for a boost of protein
Directions:
- If you prefer to make the energy bites with a chunkier texture, skip to Step 2. This optional step helps to achieve a smoother texture in the energy bites. Add the oats to a food processor or blender. Pulse 10–15 times or until some of the oats are broken into very small pieces and others remain relatively intact.
- In a medium bowl, combine oats, coconut flakes, ground flaxseed (or protein powder), chia seeds, and pinch of salt.
- Add the peanut butter, coconut oil, maple syrup, and vanilla extra and stir with wooden spoon or with clean hands. Mix in chocolate chips.
- Roll dough into 26-28 small round bites. If the dough doesn’t come together add 1 teaspoon of water at a time until it starts sticking together. You may or may not need to add water. It will depend on the consistency of the peanut butter used.
- Store in an airtight container in the refrigerator for up to 1 week or freezer for up to 3 months.
Recipe Source: Real Food Dietitians