Peanut Butter, Chia and Oatmeal Energy Balls
Prep time
Total time
Inactive time: 30 minutes to 1 hour for chilling
Yield: Makes 12 balls (about 2 balls per snack)
  • 100 grams rolled oats
  • 60 grams nuts (I used a mix of almonds, pecans and cashew)
  • 10 grams chia seeds
  • Pinch of salt
  • 65 grams natural peanut butter
  • 30 grams maple syrup
  • 20 grams honey (for a vegan version, replace with brown rice syrup)
  1. Line a baking sheet with parchment paper or silpat. Set aside.
  2. Place oats and nuts in a food processor. Process briefly until the nuts are chopped into small pieces. If you prefer the oats to be smaller, process the oats and nuts separately.
  3. Transfer the oats and nuts into a large mixing bowl. Add in the rest of the ingredients and mix well with a spatula.
  4. Using tablespoons or a small ice cream scoop, scoop out balls of mixture. Squeeze each ball with your hand to compact the mixture then roll them into a ball. Place the energy balls on the lined baking sheet.
  5. Freeze for 30 minutes or chill for 1 hour. Transfer the energy balls into an airtight container and store in the refrigerator. Consume within 1 week.
Naggy Notes
- Natural peanut butter (and other natural nut butters) are nut butters that contain no hydrogenated oils, artificial sweeteners, salt, colours, preservatives and other hard-to-pronounced ingredients. If you are residing in Singapore, you can find Adams Natural Peanut Butter in NTUC, usually in the Health Food section.

- Natural peanut butter can be substituted with any nut butter you like.

- Chia seeds can be replaced with ground flaxseed.

- Adapted from Maple, Pecan and Oatmeal Energy Balls from Energy Balls by Christal Sczebel
Recipe by Foodie Baker at