The no-bake chocolate oatmeal balls are made with 5 simple ingredients; peanut butter, unsweetened cocoa powder, rolled oats, oat flour and brown rice syrup. A delicious and easy breakfast energy bite loaded with plant-based protein and fiber to start the day with energy.
No bake chocolate oatmeal balls an easy breakfast
I promise, these no-bake chocolate oatmeal balls are super tasty and very easy to make. They taste like a chocolate peanut butter cookie without the baking required! All you need is 5 simple ingredients that we all have in our pantry and a food processor. Or if you don’t have one of these ingredients, keep reading, I am sharing below some of my favorite replacement to make these chocolate oatmeal balls anytime!
Rolled oats you can use millet flakes, quinoa flakes as well if you are gluten free
Oat flour or almond meal, hazelnut ground
Unsweetened cocoa powder or cocoa powder sweetened with stevia
Peanut butter or tahini, almond butter, cashew butter
Brown rice syrup or blue agave or honey or maple syrup
Water or coconut water or almond milk
Chocolate chips optional, no need to add some or replace by raisins, cranberries, pumpkin seeds.
I made this recipe so many times! I think I tried all the possible combinations of nut butter and flour in those chocolate oatmeal balls. Honestly, anything tastes amazing and works perfectly. The only thing I noticed is the quantity of water changes depending on how runny the nut butter is or if you use grounded nuts instead of oat flour. Oat flour contains more fiber and sucks out the liquid more than almond meal. So I usually add the maximum of water recommended – 6 tablespoons of water – when making this recipe with oat flour than almond meal.
What I love the most about these no-bake chocolate oatmeal balls is the moist and soft texture and light sweet taste. There’s no date or dried fruit in this ball recipe which makes it less sweet. I don’t have a strong sweet tooth anymore, ever since I stopped eating refined sugar years ago. I do prefer this kind of lightly sweet recipes.
The best time to enjoy these no-bake chocolate oatmeal balls is for breakfast. Usually 3 or 4 balls are enough to feel full. But I also enjoy them as a post workout treat to reload my body with healthy proteins. Storage is absolutely simple, place them in a cookie jar in the pantry and they will remain moist for up to 2 weeks. You can also store them in the fridge but they harden slightly.
There is no more to say about these simple oatmeal energy bites. It’s easy, tasty and nutritious. So let’s jump into the kitchen and make some now! You won’t regret it! And if you love no-bake chocolate balls but you are more a dessert person have a look at my no-bake Ferrero Rocher truffle recipe!
No bake chocolate oatmeal balls
No bake chocolate oatmeal balls made with 5 simple ingredients : peanut butter, unsweetened cocoa powder, rolled oats, oat flour and brown rice syrup. A delicious and easy breakfast energy bite loaded with plant based protein and fiber to start the day with energy.
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In a food processor, with the S blade attachment add rolled oats, oat flour, cocoa powder, peanut butter and brown rice syrup.
Process on medium/high speed for about 1 minute or it until it resembles a cocoa crumb.
Stop the food processor, scrape down the sides of the bowl with a spatula, process again on low speed gradually adding the tablespoons of water. Start with 4 tablespoons of water, stop the food processor, take a bit of dough in your hands and see if you can easily shape balls. If it's too dry and falls apart, add the extra 2 tablespoons of water and process again. When the dough forms a soft batter that you can easily shape into energy balls, it's ready!
Pour the chocolate chips into the food processor bowl. Process 15-20 seconds maxi to incorporate the chocolate chips into the batter. Stop the food processor and remove the S blade.
Use your hands to shape little chocolate oatmeal energy balls. You should be able to make 20 oatmeal balls - about 1 tablespoon of batter per ball. If the batter sticks to your fingers you can slightly rub your hands with a tiny amount of coconut oil before rolling.
Place each ball on a plate covered with parchment paper. You can decorate your balls or eat them raw. Decoration is up to you, you can roll some of the balls into melted chocolate or rolled oats or even desiccated coconut. I noticed that rubbing water around the balls improves the sticking of rolled oats. Personally I prefer them raw, as coating dries then up.
Store in the pantry up to a week into an airtight container or cookie jar.
Peanut butter: use fresh runny peanut butter, unsalted, unsweetened. If your peanut butter is a bit old and hard, the batter will not come together.Storage: stores very well in the pantry for 2 weeks or in the fridge (tends to become harder). Make sure you use an airtight container or cookie jar to avoid them to dry out. Sweetness: brown rice syrup is two time less sweet than honey. If you love a sweeter oatmeal ball use honey (if not vegan) or maple syrup or blue agave syrup.