Peanut Butter Oatmeal Power Balls Dipped in Chocolate
These protein-packed Peanut Butter Oatmeal Power Balls Dipped in Chocolate are my favorite healthy grab-and-go snack. I started making them on busy days when I needed something quick, wholesome, and a little bit sweet. Made with simple ingredients and ready in minutes, they offer a naturally energizing boost and have become a go-to vegan snack in our house.
I started making these peanut butter oatmeal power balls on days when I felt like I was running from one thing to the next and needed something quick and nourishing. I love having a healthy snack in the fridge that I can grab between school pick-ups, workouts, or recipe testing.
Now I make them almost every week. The kids love them, my husband steals them out of the fridge, and I love having something homemade that keeps us fueled during busy days. They are simple, delicious, and one of those little recipes that make eating healthy feel easy.
If you’re looking for more flavor options, these Viral Brownie Balls are so delicious. Where are my pecan pie lovers at? These No-Bake Pecan Pie Bites are my favorite fall energy ball recipe!
Spotlight on These Peanut Butter Oatmeal Powder Balls
- They are kid-friendly: These peanut butter oatmeal power balls are a snack your kids will love. Get them involved in rolling the mixture for a fun, hands-on kitchen activity.
- They are versatile: Add holiday sprinkles for a festive twist or customize them with mini chocolate chips, coconut flakes, or crushed nuts. They easily fit any season or occasion.
- They are a great grab-and-go snack: These healthy protein balls are perfect for lunchboxes, road trips, post-workout fuel, or a quick afternoon pick-me-up. They’re always a good idea.
- They are great for meal prep: Make a big batch on Sunday and keep them in the fridge for a convenient, long-lasting treat throughout the week.
- They satisfy sweet cravings: With natural sweetness and a chocolate dip, these vegan energy balls curb sugar cravings in a healthier way while still tasting like a treat.
The Ingredients
Old-fashioned oats: Definitely use this variety and not rolled oats or any other type.
Ground flaxseed: This adds a wonderful element of healthy fat and fiber to these balls, making them extra healthy.
Peanut butter: Use creamy, all-natural peanut butter. Stay away from sugar-added varieties. Thanks to this nut butter, these no-bake energy balls have healthy fats and protein.
Vanilla protein powder: My favorite brand of clean protein powder is Truvani. Protein powder is an easy way to add more protein to a vegan diet.
Vanilla extract: This additional vanilla flavor really makes the balls come together nicely.
Maple syrup: If you are not vegan, feel free to use honey instead. They both are great sugar alternatives that are unprocessed.
Mini chocolate chips: Use a dairy-free version for this recipe. While regular chocolate chips can work for this recipe, I recommend the mini size. You can use milk or dark chocolate chips.
Coconut oil: This healthy, unrefined oil is used in combination with chocolate to create the perfect melted chocolate to dip these balls into. Coconut oil helps the chocolate harden.
Sea salt: This is optional but highly recommended.
Frequently Asked Questions
Yes! Almond butter, cashew butter, or sunflower seed butter all work well. Just choose a creamy version so the mixture binds properly.
Absolutely. You can skip the chocolate dip and the chocolate chip mix-ins.
Yes. Freeze them on a baking sheet, then transfer to a freezer bag. They stay fresh for up to 2 months. Thaw in the fridge for a few minutes before eating.
Yes! Just use certified gluten-free oats and you’re all set.
Definitely. Try mini vegan chocolate chips, chopped nuts, shredded coconut, or dried fruit for added flavor and texture.
Yes! Just keep in mind that they should stay cold, so make sure to put them over an ice pack.
The Instructions
Step one: Add all of the ingredients except the chocolate chips and the water to a large bowl. This includes Old-Fashioned oats, ground flaxseed, protein powder, salt, peanut butter, vanilla, and maple syrup. Mix everything with a spatula or wooden spoon. Toward the end, you might want to use your hands to finish mixing until the mixture becomes a sticky, well-incorporated ball of dough.
*If the peanut butter mixture isn’t sticky enough, add a tablespoon or two of water and mix again.
Step two: Fold in the chocolate chips using your hands or a wooden spoon.
Step three: Use a small cookie scoop and place a ball of dough in your hands. Roll in until it becomes a solid, smooth ball.
Step four: Set the balls on a plate lined with parchment paper. Place the peanut butter balls into the freezer while you melt the chocolate.
Step five: Create a double broiler by placing a few inches of water into a small saucepan and adding a small glass bowl over the top of the pan. *You do not want the bowl to touch the bottom, rather, it should be held up by the rim of the pan.
Add the chocolate chips, coconut oil, and peanut butter to the glass bowl. Once the water starts to boil, turn off the heat. Use a spoon to constantly stir until the chocolate is completely smooth.
Step six: Remove the balls from the freezer and dip the tops into the chocolate mixture. Immediately sprinkle with optional topping such as salt or sprinkles. Place them back onto the lined plate and in the fridge for about 20 minutes to allow the chocolate to harden.
Storage
Place these treats into an airtight container and into the fridge. These protein balls can last in the fridge for up to 1.5 weeks or in the freezer for up to 1-2 weeks. Make sure they are stored in the fridge at all times and not on the counter.
Tips + Modifications
I recommend making a double batch. It’s one of my favorite recipes for meal prep on Sunday night.
If you are looking to have less chocolate, eliminate the melted chocolate dip.
While peanut butter is the best nut butter for this recipe, feel free to switch it out for almond butter, cashew butter, or seed butter. Just note that the flavor will significantly change.
Make sure you are working with soft and creamy peanut butter. I like to leave my jar of peanut butter on the counter in the morning to allow it to come to room temperature by the afternoon.
More Vegan Protein Snack Recipes
Chocolate Peanut Butter Chia Seed Pudding
Peanut Butter Oatmeal Protein Balls Dipped in Chocolate
Equipment
- 1 large bowl
- 1 small saucepan
- 1 small glass bowl
Ingredients
For the balls
- 1 cup rolled oats
- ⅓ cup ground flaxseed
- 1 scoop vanilla protein powder *or 2 tablespoons
- ¼ teaspoon salt
- ½ cup peanut butter, all-natural and creamy
- 2 teaspoons vanilla extract
- ¼ cup maple syrup *Honey works too, for non-vegans
- ¼ cup vegan chocolate chips
- Optional sprinkles or sea salt for the tops
- Optional water as needed
For the melted chocolate
- ½ cup vegan chocolate chips *Any chocolate chips will work
- 1 teaspoon coconut oil
- 1 tablespoon peanut butter, all-natural and creamy
Instructions
- Add all of the ingredients except the chocolate chips and the water to a large bowl. This includes Old-Fashioned oats, ground flaxseed, protein powder, salt, peanut butter, vanilla, and maple syrup. Mix everything with a spatula or wooden spoon. Near the end, you might want to use your hands to finish mixing until the mixture becomes a sticky, well-incorporated ball of dough.*If the peanut butter mixture isn’t sticky enough, add a tablespoon or two of water and mix again.
- Fold in the chocolate chips using your hands or a wooden spoon.
- Use a small cookie scoop and place a ball of dough in your hands. Roll in until it becomes a solid, smooth ball.
- Set the balls on a plate lined with parchment paper. Place the peanut butter balls into the freezer while you melt the chocolate.
- Create a double broiler by placing a few inches of water into a small saucepan and adding a small glass bowl over the top of the pan. *You do not want the bowl to touch the bottom, rather, it should be held up by the rim of the pan.Add the chocolate chips, coconut oil, and peanut butter to the glass bowl. Once the water starts to boil, turn off the heat. Use a spoon to constantly stir until the chocolate is completely smooth.
- Remove the balls from the freezer and dip the tops into the chocolate mixture. Immediately sprinkle with optional topping such as salt or sprinkles. Place them back onto the lined plate and in the fridge for about 20 minutes to allow the chocolate to harden.
