Ingredients
Equipment
Method
- Combine oatmeal, walnuts, and salt if using, in a strong food processor and blend until crumbly.
- Add peanut butter, honey, and vanilla extract. Blend until smooth and a large dough ball starts to form.
- If the dough is still too dry, add water to the mixture, one tablespoon at a time, being careful not to add too much water. Your dough should just come together - not too dry or too wet.
- If you are using any of the add-in ingredients, gently fold those into the dough until evenly combined.
- Scoop using a large tablespoon, and roll in the palm of your hand to form a tight ball.
- Place each ball into a glass container with a tight-fitting lid. Continue rolling out the dough until complete.
- Cover and store in the refrigerator or freezer.
Nutrition
Notes
Recipe Tips for Success
- Type of oats. It is best to use regular or extra-thick rolled oats versus instant oats.
- Scrape down. You may need to stop the processor and scrape down the sides a few times before the dough ball starts to form.
- Nut allergy. Feel free to use any nut you prefer. If you have a nut allergy, you can use pumpkin or sunflower seeds.
- Nut butter. Swap out peanut butter for almond butter or any other kind of nut butter if you prefer.
- Nut allergy swap. If you have a nut allergy, tahini, sunflower or pumpkin butter works great!
- Sweetener swaps. Instead of honey, you can use maple syrup, brown rice, yacon syrup, or even molasses.
- Add-ins. You can add any of the add-in ingredients if you wish - about 1/3 cup.. Experiment and have fun!
- These peanut butter oatmeal balls store best in a tightly sealed glass container.
- They store in the fridge for up to one week.
- For longer storage, you can place your oatmeal balls in the freezer. These bites do not freeze completely. They will last in the freezer for about 3-4 months.