Peanut Butter Oat and Coconut Balls

Dessert

Peanut Butter Oat and Coconut Balls

No-bake peanut butter bites combine oats, coconut, chia, flax and mini chocolate chips.

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Cuisine
American

Serving ideas

Serve chilled.

Ingredients

See the ingredient checklist
  • 2/3 cup old-fashioned oats, 60 g
  • 1/4 cup unsweetened shredded coconut, 21 g
  • 2 tbsp mini chocolate chips
  • 1 tbsp chia seeds
  • 1 tbsp flax seeds
  • 1/4 tsp ground cinnamon
  • kosher salt, a pinch
  • 1/2 cup natural creamy peanut butter
  • 2 tbsp honey
  • 1/4 tsp pure vanilla extract
  • 1 to 2 tbsp milk

Before you cook

Add extra milk a little at a time until the mixture holds when pressed.

How to make Peanut Butter Oat and Coconut Balls

  1. Mix oats, coconut, chocolate chips, chia, flax, cinnamon and salt. Stir in peanut butter, honey, vanilla and 1 tablespoon milk. If the mixture is too crumbly to hold, add up to another tablespoon milk.

  2. Roll the mixture into small balls with clean damp hands. Set on parchment and refrigerate about 30 minutes.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Peanut Butter Oat and Coconut Balls

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No-bake peanut butter bites combine oats, coconut, chia, flax and mini chocolate chips.
Print Recipe
Course: Dessert
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  •  
    ⅔ cup old-fashioned oats 60 g
  •  
    ¼ cup unsweetened shredded coconut 21 g
  •  
    2 tbsp mini chocolate chips
  •  
    1 tbsp chia seeds
  •  
    1 tbsp flax seeds
  • ¼ tsp ground cinnamon
  • kosher salt a pinch
  •  
    ½ cup natural creamy peanut butter
  • Golden honey in a glass bowl with a wooden honey dipper2 tbsp honey
  •  
    ¼ tsp pure vanilla extract
  • 1 to 2 tbsp milk

Instructions
 

  1. Mix oats, coconut, chocolate chips, chia, flax, cinnamon and salt. Stir in peanut butter, honey, vanilla and 1 tablespoon milk. If the mixture is too crumbly to hold, add up to another tablespoon milk.
  2. Roll the mixture into small balls with clean damp hands. Set on parchment and refrigerate about 30 minutes.

Notes

Add extra milk a little at a time until the mixture holds when pressed.
Adapted from Lauren Miyashiro, Delish.

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