Simple seven-ingredient Oatmeal Energy Balls are filled with oats, coconut, and chunks of chocolate. These delicious pop-able bites taste like healthy oatmeal chocolate chip cookies!
These energy balls are quick and easy to make and store really nicely (freezer friendly, even!). They make a great on-the-go snack or afternoon pick-me-up treat. Try one of our variations on this recipe next — these Chocolate Energy Bites and No Bake Energy Bites are delicious!
Oatmeal Energy Balls
We inhale chewy granola bars and energy bites and really any type of granola-like substance at my home. While there are a few versions of energy balls on this website, this is a totally unique version. It’s aimed at being ridiculously easy to make and totally flavorful.
And since these Coconut Oatmeal Cookies are my absolute favorite cookie, I thought, why not try to channel those flavors in a more nutritious way. Enter: Oatmeal Energy Balls with coconut and plenty of chocolate rippled throughout. No, they aren’t piping hot cookies loaded with dark brown sugar, but wow — these are delicious!
Oatmeal Energy Ball Ingredients
- Coconut: Use unsweetened shredded coconut for less sweetness and sweetened coconut for a treat instead.
- Peanut butter: Peanut butter varies quite a bit from jar to jar. I use Skippy® creamy peanut butter in these balls (not sponsored). It’s salted, a little sweetened, and it uses roasted peanuts.
- Salt: Depending on your peanut butter, adjust salt accordingly. Add more if using unsalted peanut butter; reduce if using salted or if sensitive to salt.
- Chocolate chips: For more texture, go for bigger chocolate chunks or choose mini chips for a smoother mix. For a sweeter taste, use milk chocolate.
Oatmeal Energy Ball Tips
- Allow time for the oats to absorb the liquid. At first, these energy balls may seem too moist. After they sit for a bit, though, they firm up as the oats absorb the honey and peanut butter.
- Since individual ingredients can vary quite a bit (especially peanut butter), you may need to add a bit more oats or a bit more peanut butter to the mixture. If the mixture is too wet and sticky (and not rolling nicely into a ball), add a touch more oats and re-pulse everything. If the mixture is too dry (and crumbling), add a bit more peanut butter and/or honey and pulse the mixture again.
- Play around with this recipe! I wanted to keep this recipe simple (yet tasty!) so I rely on readily accessible pantry staples. That said, it’s an easy recipe to springboard lots of variations. Some ideas: add in flaxseed, chia seeds, protein powder, hemp hearts, etc. Replace some of the oats with some of these dry ingredients if desired.
- Toast the coconut: Again, I wanted these to be simple, so toasting the coconut is certainly not required. If you’re feeling a little extra, or potentially have some toasted coconut leftover after making this divine coconut cream pie, throw that in the mix. By the way, here’s how to toast coconut.
Tools
These Oatmeal Energy Balls are so simple to make, especially with the right tools! Here’s what I use to make these:
- Large food processor: I use a 12-cup food processor. It breaks the ingredients down in seconds! Here’s the exact food processor I use.
- A cookie scoop: With a good cookie scoop, the dough can just be scooped and placed on a plate instead of requiring the effort of rolling individual balls. Alternatively, a 1-tablespoon measuring spoon works nicely here! (The above links are affiliate links)
Storage
Storage
We typically enjoy a few of these Oatmeal Energy Balls right as we make them. Then we’ll store some in the fridge to eat throughout the week and typically freeze the rest (if there are leftovers, that is!).
To freeze: Space the energy balls on a lined plate or tray in the freezer. Once firm (about 1-2 hours), transfer to an airtight bag or freezer container. They’ll last up to 6 months in the freezer.
To thaw: Simply pull one out and let it stand for about 15-30 minutes. You could also pop them in the microwave for 10-15 seconds. (When Oatmeal Energy Balls are completely frozen they are very hard to eat, but don’t feel like you need to completely thaw them before eating — we enjoy them still a bit frozen– they’re delicious that way!)
More nutritious snack recipes
- Granola Bars with dark chocolate and pistachios
- Oatmeal Smoothie filling, protein-packed beverage
- Parfait yogurt, fruit, and granola
- Oatmeal Bars soft-baked with dark chocolate
- Healthy Banana Muffins naturally sweetened
Oatmeal Energy Balls
Equipment
- Large food processor 12-cup
Ingredients
- 2 cups old-fashioned oats
- 2 cups unsweetened coconut flakes
- 3/4 cup creamy peanut butter I love Skippy in these!
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt see note 1
- 3/4 cup dark chocolate chips see note 2
Instructions
- Add oats and coconut to a large (12-cup) food processor fitted with the blade. Pulse for 30 seconds to a minute or until fairly ground up.
- Add peanut butter, honey, vanilla, salt, and chocolate chips. Pulse mixture again until ingredients are finely chopped and well incorporated. If the mixture is too dry and crumbly, add a touch more peanut butter and/or honey. If it is too wet, add a bit more oats and re-pulse.
- Use a 1-tablespoon measuring spoon or cookie scoop to portion out the balls, then tightly roll into balls. Once rolled, place in the fridge to firm up and transfer to an airtight container. Store in the fridge for 1–2 weeks or freeze (see below).
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
