Ever had peanut butter energy bites? These protein balls are seriously some of the best ways to squeeze in some protein when in a pinch. Filled with chocolate chips, peanut butter, oats, and other amazing ingredients, these bites are perfect for camping or when on-the-go! Additional option available.
Why are these peanut butter energy bites so good?
- These protein balls are super amazing because they are filled with so much protein!
- They are extremely easy to make, and they do not require any baking!
- Energy bites are great for meal prep– making them the optimal additions to kids’ lunches, work, or camping.
What You Need:
- Peanut butter
- Chocolate chips
- Oats
- Maple syrup, honey, or agave syrup.
- Flax mill or chia seeds
- Vanilla extract
How do I make these peanut butter energy bites?
- Measure out all of the ingredients, and make sure you have a baking sheet and large mixing bowl!
- Combine ALL of the ingredients together in a large mixing bowl. Use hands to evenly mix all of the ingredients to create a sticky, yet combined consistency.
- With a one ounce disher, simply scoop out the ingredients and roll into small balls with hands. Place each energy bite on the baking sheet. Transfer energy bites to the refrigerator to chill for at least 30 minutes.
- Store in an airtight container for up to two weeks in the refrigerator. These energy bites can be frozen, too!
For Peanut Butter Energy Bites With Coconut
- Follow the steps above, but once the peanut mixture has been rolled into balls, simply dip the bites into a bowl of unsweetened shredded coconut. Place on baking sheet, and transfer to the refrigerator for at least 30 minutes.
Chef’s Notes
These peanut butter energy bites can be frozen in an airtight container for up to three months. Perfect for meal prep!
If allergic to peanut or almond butter, simply substitute sunflower seed butter.
Be Sure To Check Out These Other Healthy Recipes!
- Peanut Butter Chocolate Chia Pudding
- Peanut Butter Chocolate Protein Bars
- Chocolate Strawberry Coconut Butter Cups
- Raw Chocolate Chip Cookie Dough Balls
- Glazed Pecans
- Oatmeal Cranberry Cookies
What Do We Mean By “Healthy?”
Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.
Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!
I would love to hear if you have tried this Energy Bites recipe – do leave me a star rating and comment down below!
Be sure to share your photos of your creations on Instagram too!
Energy Bites (Two Ways)
Equipment
- 1 oz. Disher
Ingredients
- 1 cup oats
- 1/2 cup peanut butter
- 1/3 cup maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup mini chocolate chips
- 1/2 cup flaxseed ground
Energy Bites with Coconut
- 1 cup oats
- 2 teaspoons vanilla extract
- 1/2 cup flaxseed ground
- 1/2 cup shredded coconut unsweetened
- 2 cups peanut butter
- 1/3 cup maple syrup
- 1/2 cup mini chocolate chips
Instructions
- Measure out all of the ingredients, and make sure you have a baking sheet and large mixing bowl!Combine ALL of the ingredients together in a large mixing bowl. Use hands to evenly mix all of the ingredients to create a sticky, yet combined consistency.
- With a one ounce disher, simply scoop out the ingredients and roll into small balls with hands. Place each energy bite on the baking sheet. Transfer energy bites to the refrigerator to chill for at least 30 minutes.
- Store in an airtight container for up to two weeks in the refrigerator. These energy bites can be frozen, too!
Energy Bites with Coconut
- Follow the steps above, but once the peanut mixture has been rolled into balls, simply dip the bites into a bowl of unsweetened shredded coconut. Place on baking sheet, and transfer to the refrigerator for at least 30 minutes.
OK, I’m going to make these but I have a feeling I’m going to eat all of them at once. So wish me luck.
I’m making these right now! Maybe then my hubby will eat something in the morning on his way out to work.
I’ve been making these regularly for a long time. They’re really good! My husband eats them for his mid morning snack.
I add 2-3 tablespoons of water, or I find them too dry. Then I let the “batter” sit for a bit to absorb the water before forming them into balls
Why does the recipe with coconut have 2 cups of peanut butter and without coconut has only ½ cup peanut butter? I figure that if you’re rolling the balls in coconut they need to be a bit sticky, or the coconut won’t stick, but that’s a big difference. I’ve been making them without the coconut. Perhaps it needs more peanut butter and that’s why I find them dry. What is the correct amount of peanut butter to use in each recipe?
Thanks!
I’m still waiting for your reply as to the correct amount of peanut butter to use in this recipe. I’ve since doubled the amount from ½ cup to 1 cup, but still not sure it’s enough. The added water causes the peanut butter to seize up a bit, so that it’s not too sticky to roll into balls. It also helps to hydrate the ground flax and chia seed I use.
There is a typo in your recipe. It says flax mill, but I believe you mean it to say flax meal.