The only Energy Ball recipe you’ll ever need, plus six no-bake energy ball flavors!
ENERGY BALL BASE:
▢ 1 ¼ cups rolled oats you can also swap quick oats or a blend of half quick, half old fashioned
▢ 2 tablespoons “power mix-ins” chia seeds, flaxseeds, hemp seeds, or additional rolled oats
▢ ½ cup nut butter of choice peanut butter is my go-to
▢ ⅓ cup sticky liquid sweetener of choice honey or maple syrup
▢ 1 teaspoon pure vanilla extract
▢ ¼ teaspoon kosher salt
▢ ½ cup mix-ins see below for flavor options
CLASSIC CHOCOLATE CHIP:
▢ Any nut butter honey, ½ cup chocolate chips
▢ Peanut butter honey, 3 tablespoons chocolate chips, 3 tablespoons chopped peanuts, 2 tablespoons raisins
WHITE CHOCOLATE CRANBERRY:
▢ Almond butter or cashew butter, honey, ¼ cup dried cranberries, ¼ cup white chocolate chips
▢ Replace ½ cup of the oatmeal with ½ cup unsweetened coconut flakes almond butter, any sweetener, ¼ cup chocolate chips, ¼ cup chopped almonds
▢ Any nut butter any sweetener, ½ cup mini chocolate chips, ADD 2 tablespoons cocoa powder
OATMEAL RAISIN COOKIE:
▢ Almond butter or cashew butter, maple syrup, ½ cup raisins, ADD ¼ teaspoon cinnamon
- 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!
- Store leftover energy balls in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
- For nut allergies: In place of the almond or peanut butter, try sunflower seed butter.