The Garden Grazer

Chocolate Oat Balls

By 39 Comments

These super-tasty treats are such an awesome way to sneak in lots of healthy oats, nuts, and seeds. I’m revisiting this recipe from a year ago because I wanted to reiterate how amazing these little things are! In all honesty, I can’t remember the last time I made just a single batch. I’m so out of control with these, the past two times have been a quadruple batch. Quadruple! They’re a great (healthier) treat that my husband loves to take to work almost everyday. I also like them for quick snacks and dessert because they don’t leave me feeling heavy and full. Hope you enjoy too! (For peanut-free, simply substitute almond butter or other nut butter.)

Vegan (with dairy-free chocolate), gluten-free (with gf oats)
Makes a small batch, about 6-8 small balls

Ingredients
1/4 cup agave (or honey)
1/4 cup peanut butter, or other nut butter
1/3 cup chocolate chips
1/2 cup rolled oats
1/4 cup almonds, crushed
1/8 cup ground flax seed
1/8 cup sunflower seeds

Directions
Melt peanut butter and agave/honey in a pan over medium heat.
Add remaining ingredients. (To crush whole almonds, I place them in a ziploc bag on a cutting board and crush with rolling pin.)
Stir with spatula for a couple minutes to combine until chocolate thoroughly melts.
Remove from heat and let sit in pan at least 10 minutes to cool.
When it cools enough to touch, mold into balls. They will harden further as they sit for a while. We store ours in an airtight container in the fridge.

Tip: when I make large batches, after molding them into balls I put them on a baking sheet and place in the freezer for about a half hour, then remove and place them in a sealed tupperware in the fridge for storage. This way they’re already chilled and hardened and don’t stick together upon hardening in the fridge.

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Comments

  4. We have made these several times and my girls adore them. I admit, I love them too. =) I don't blame you for making a quadruple batch, a single batch would be gone before they even hit the counter around here!

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  7. How essential is the oats? Any suggestions for a substitution? I don't eat any grain. Would cooked quinoa work? Or perhaps chia since it absorbs liquid and binds things together?

    Reply

    • Hi Andrea! The honey, peanut butter, and chocolate are what binds these together so you wouldn't have to worry about finding something to do that. We love the oats, but you could surely try quinoa. I actually have yet to try chia seeds, but this would probably be a fantastic recipe to try them out in! You could also just increase the nuts and sunflower seeds if you want. I'll let you know if I can think of anything else. Would love to hear if you try them!

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  14. Just made these; used almond butter, and substituted chia seeds and shredded raw coconut, and added a little vanilla (1 tsp?). I doubled the recipe and rolled them into 32 balls! These are delicious, and will be a staple at our house!

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    • Hi! Yep, agave is a syrup – but you could also use honey (which is what we commonly use if we don't have any agave on hand). I just updated the recipe 🙂 Thanks so much, hope you love 'em!

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  16. I don't have flax seed or sunflower seeds so can I just leave them out? Do I need to increase the amount of oats? Would love to make them now without have to make a trip to the store. Thanks!

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    • Hi Wendy! Oh my goodness, I'm way late responding to this – so sorry! You could totally just increase the oats and/or almonds in place of the sunflower and flax. Would love to hear how they turn out for you if you give it a go 🙂 Apologies again for the delay! Hope you have a beautiful week!!

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    • Hi! Sorry this is so late – the melted chocolate is really what helps bind these together. I'm unsure if cocoa powder would be enough to hold them with the peanut butter and agave/honey. Would love to hear if you tried it and how it went!! I'll be sure to update if I ever give it a try!

      Reply

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