These amazing Chocolate Peanut Butter Oatmeal Bites are a healthy, satisfying snack that doubles as a dessert packed with whole grain goodness and plenty of chocolate!
This recipe is a PRESENT. For you! For me! For us.
We all need easier, healthier recipes so badly. I set out to make a yummy treat recipe that a) doubles as dessert b) doesn’t require a blender or food processor c) uses every-day ingredients (only 8 of them!) and d) is super not intimidating. Because healthy shouldn’t be so hard!
ALL OF THE ABOVE, YO.
When’s the last time I posted a baked or unbaked good that required only a good ol’ bowl and spoon? It’s been a minute. I’m sorry! I use my Nutribullet a zillion times a day and forget that most people don’t regularly whip out their blenders to grind oats into oat flour. My life is weird.
These Salted Chocolate Covered Peanut Butter Oatmeal Bites are made with eight simple ingredients that I bet you have most of in your pantry: oats, natural peanut butter, ground flaxseed, pure maple syrup, vanilla extract, sea salt, chocolate chips, and coconut oil. I repeat: only eight ingredients!!
For the peanut butter, you want it to be the drippy/liquidy kind versus the hard kind. I use the Kirkland brand organic peanut butter from Costco.
The only ingredients are peanuts and salt. If your peanut butter is hard, you may need to add more maple syrup to the recipe to make sure there’s enough liquid. If you have a nut allergy, try Sunbutter instead of peanut butter.
If you don’t have ground flaxseed laying around, you won’t regret buying a bag for this recipe. It’s affordable, it’s a good source of plant-based omega 3’s, and it makes a great egg alternative in baking (1 tbsp ground flax + 3 tbsp water).
You can add it to your smoothies and oatmeal, too! Keep it in the fridge to keep those oils fresh, especially if you don’t fly through the bag. That goes for all nuts and seeds.
My goal for this year is to post more approachable recipes that are really really tasty, wholesome, and most of all, easy. I’m really not much different than you, ya know.
Although I love to cook, the last thing I want to do is use four bowls and a blender and two baking sheet for one recipe. If I had a dish fairy, we wouldn’t have issues. Jeff will have to do for now.
These here chocolate peanut butter bites require ZERO baking and only one mixing bowl plus a wee mug to melt the chocolate chips in. I’ve removed every possible excuse so you have no choice but to enjoy them as soon as you get your hiney back to the kitchen. Aren’t I the best?
If you’re gluten-free, use certified gluten-free oats. If you’re vegan, use dairy-free chocolate chips. I use the ones from Trader Joe’s which happen to be dairy-free and cost only $1.99. WINNING.
Already planning on making these for you for Valentine’s Day to celebrate our love.
Frozen Chocolate-Coated Peanut Butter Oat Balls
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Prep Time:
20 mins -
Cook Time:
0 minutes -
Total Time:
20 mins -
Yield:
20 bites 1x -
Category:
Snack -
Method:
No-Bake -
Cuisine:
American -
Diet:
Gluten Free
Description
The perfect healthy snack or a post-dinner treat, these frozen chocolate-coated peanut butter oatmeal balls are packed with nutrients. I love eating them straight from the freezer, but they’re just as delicious brought up to room temperature in the fridge.
Ingredients
Units
Scale
For the bites:
For the chocolate coating:
Instructions
- In a medium mixing bowl, stir together oats, flax, and salt with a wooden spoon. Add peanut butter, honey, and vanilla and stir until combined.
- Have a bowl of water nearby to wet hands and then pack dough into small balls. (You’ll need to use more water with the maple syrup version since it’s less sticky). Place 20 balls on a cookie sheet and freeze while you melt the chocolate.
- Place chocolate chips, coconut oil, and peanut butter in a small bowl. Melt in 20 second increments, stirring each time, until melted.
- Remove bites from freezer and dip each ball in chocolate. Place back on sheet pan and sprinkle with salt. Freeze for about 30 minutes, or until hardened. Once they’re set, bites can be transferred to a container and stored in the refrigerator (but I like them frozen best!).
