No-Bake Peanut Butter Oat Balls (Gluten-Free)
Rolled oats, peanut butter, maple syrup, chia seeds and chocolate chips, stirred together, chilled for 15 minutes and rolled. They keep for a week in the fridge.
Yield11 balls
Prep10 min
Chill15 min
Total25 min
Ingredients
- 120 g (1 1/3 cups) rolled oats, certified gluten-free if needed (or instant oats)
- 20 g (2 Tbsp) chia seeds or ground flaxseed, optional
- 80–120 g (1/3–1/2 cup) creamy peanut butter or other nut/seed butter
- 60 ml (1/4 cup) maple syrup or other liquid sweetener
- 30 g (3 Tbsp) dairy-free certified gluten-free chocolate chips, optional
Method
- If needed, gently warm the peanut butter until softened; cool before using.
- In a medium bowl, combine the oats and chia seeds (if using). Add the peanut butter, sweetener, and chocolate chips (if using); stir until well combined.
- Chill the mixture 10–15 min to firm.
- Using a small scoop, portion and roll into balls; about 11 pieces. Serve immediately or chill further to firm.
Notes
- Using 80 g (1/3 cup) peanut butter yields a drier, crunchier texture; 120 g (1/2 cup) yields a softer, more dessert-like texture.
- Allow warmed peanut butter to cool before mixing to prevent melting the chocolate chips.
- Chia seeds are optional; omitting them softens texture. A smaller amount may also be used.
- To adjust dough: if dry/crumbly, add more peanut butter, sweetener, or a splash of milk; if too wet, add oats or a thickener such as protein powder.
- Do not skip chilling; it firms the mixture and eases shaping. Lightly oil or dampen hands to reduce sticking.
Storage
- Store in an airtight container at room temperature 2–3 days or refrigerate up to 1 week.
- For longer storage, flash-freeze on a tray until solid, then transfer to a freezer-safe container; freeze 4–6 months. Thaw at room temperature 10–15 min before serving.
Read labels and use packaged or processed ingredients that are certified gluten-free.
