These vegan no-bake peanut butter oatmeal balls are made with 4 simple pantry staple ingredients – oats, peanut butter, chocolate chips, and maple syrup. They are a fan favorite in the SKS community. Give it a try and let me know what you think in the comments below!

These VG and GF peanut butter oatmeal balls make a batch of perfect pre-workout energy bites or afternoon pick-me-up snack. I love keeping these in a container in the fridge for easy access when I find myself needing a little boost of energy.

Peanut butter makes everything better, right? If you agree, then keep on reading!

I love making these peanut butter oat balls because they are so quick and easy to make.

They also travel so well, which makes them a great grab-and-go option when you don’t have a lot of time to make a healthy snack.

These Peanut Butter Oatmeal Balls are made with all staple pantry ingredients so there’s a good chance you already have everything you need for this recipe on hand too!

  • Peanut Butter
  • Rolled Oats
  • Maple Syrup or Honey
  • Chocolate Chips 


There’s hardly any clean-up involved with this recipe since you’re just mixing everything in one bowl and there’s no fuss with the stove or oven. Which means it really couldn’t be easier!

These energy balls also freeze well, so feel free to make a larger batch and save them for when you need a little snack. They are the perfect meal prep recipe for a busy lifestyle. 

Ingredients for These Peanut Butter Oatmeal Balls

1. Rolled Oats 

Make sure to use rolled oats for this recipe (rolled oats are pre-cooked).

2. Peanut Butter

If you are allergic to peanuts, you can substitute for cashew or almond butter.

Additionally, if you need to go nut-free you could use sun butter or tahini (sesame seeds butter) here instead. 

3. Chocolate Chips

I love using mini dark chocolate chips but use whatever you have on hand, remember, NO FUSS.

4. Maple Syrup or Honey

Honey is a great natural sweetener and one of my favorite ingredients to use in recipes in place of refined sugars.

For a vegan option, use maple syrup. 

A plate of peanut butter oatmeal balls. There is a bite on the top one. There are a few chocolate chips on the plate and table.

5. Nut milk (optional)

You may need a small amount here (~ 2-3 tablespoons) if the peanut butter oatmeal dough is too crumbly.

Note: the texture could vary depending on the brand of nut butter you choose.

How to Make These Peanut Butter Oatmeal Balls 

Let them chill for a couple of hours in the fridge.

It’s that simple!

How to Spice up this Recipe

Feel free to add some extras in there if you’re feelin’ experimental.

Chia seeds, hemp seeds, and ground flax seeds can easily be added to these peanut butter oatmeal balls.

It’s okay to taste test along the way because there aren’t any raw ingredients so you can easily adjust this recipe to add whatever makes your taste buds dance.

Why I Love These energy Peanut Butter Oatmeal Balls

A plate of peanut butter oatmeal balls. There are a few chocolate chips on the plate and table.

Aside from being quick, easy, and basically mess-free, I love how easy it is to customize these peanut butter oatmeal balls so that the whole family can enjoy them. 

You can try taking half of the batch and mixing it with other fun ingredients to make it more kid-friendly, or spread it out in a pan instead of rolling them into balls and then cut them into squares. 

There are a lot of possibilities with a basic, simple recipe like this so it’s a good recipe to have in your arsenal!

How to Store Peanut Butter Oatmeal Balls

Once you’ve chilled your oatmeal balls simply put them in a storage bag or airtight container and store them in the fridge for up to 2 weeks.

Or you can freeze them for up to 2 months. To defrost, simply set out how many protein balls you want on a plate and allow them to come to room temperature then enjoy! I love having these with a cup of coffee in the morning or an iced latte in the afternoon, the chocolate just goes so well with the flavors of coffee.

So feel free to batch up for some meal prep.

What’s your favorite kind of no-bake energy bite? Leave a comment below!


A plate of peanut butter oatmeal balls. There is a bite on the top one. There are a few chocolate chips on the plate and table. Pinterest image.
A plate of peanut butter oatmeal balls. There are a few chocolate chips on the plate and table.

Get the recipe:Quick 10 Minute Peanut Butter Oatmeal Balls {Yields 12}

These pantry friendly 4-ingredient no-bake peanut butter oatmeal balls are so easy to make. They are vegan, gluten-free and refined sugar-free and make the perfect snack!
4.53 stars (44 reviews)


  • 1 heaping cup rolled oats
  • 1/2 cup peanut butter, smooth
  • 1/4 cup dark chocolate chips, mini chips are the best
  • 1/3 cup maple syrup or honey
  • 2- 3 tbsp nut milk or other liquid of choice, optional
  • 1-2 tbsp ground flax seeds and/or chia seeds, optional **


  • In a large mixing bowl, combine rolled oats, ground flax seeds and/or chia seeds if using any.
  • Add peanut butter* and maple syrup to the bowl. Stir or work it with your hand until well combined. Add 2 – 3 tablespoons of nut milk if too dry or crumbly.
  • Fold in chocolate chips.
  • Cover and let it chill in the fridge for 20 minutes.
  • Line a cookie sheet, baking dish or large plate with parchment paper. Using a cookie scoop, spoon, or your hands, form the dough into balls (If using hands, wet your hands to prevent sticking).
  • Freeze for 20 minutes then transfer the peanut butter balls to an air-tight storage bag or container.
  • Store in the fridge for up to 2 weeks or freezer for 2 months.


  1. *Use smooth and preferably drizzly peanut butter. If the peanut butter has been refrigerated or very thick, mix it with maple syrup/honey and microwave it for 15 – 20 secs or until smooth.
  2. ** The ground flax seeds and chia seeds both absorb liquid. If the dough gets too dry or crumbly, add additional 2 -3 tablespoons of nut milk.
Serving: 1g, Calories: 167kcal, Carbohydrates: 17g, Protein: 5g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Cholesterol: 2mg, Sodium: 75mg, Fiber: 2g, Sugar: 8g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.