Ingredients
Equipment
Method
Instructions
- In a medium-sized bowl, combine the quick-cooking oats and mini chocolate chips. Give them a good stir with a spatula or spoon. Mixing the dry ingredients first helps ensure the chocolate chips are evenly distributed throughout every single bite.
- Add the creamy peanut butter and honey to the bowl. Stir everything together until it’s thoroughly combined. The mixture will be thick and sticky, like a very dense cookie dough. Keep mixing until there are no dry pockets of oats left.
- Scoop the mixture and roll it into about 12 one-inch balls. Use a small cookie scoop or a tablespoon. Roll the scooped mixture firmly between the palms of your hands to create smooth, compact balls. If the mixture is too sticky, you can dampen your hands slightly with water.
- Once rolled, the energy bites are ready to eat. Store them in an airtight container. You can keep them at room temperature for a softer bite or in the refrigerator for a firmer, chewier texture for about a week.
Notes
If the mixture is too sticky to handle, chill it in the refrigerator for 15-20 minutes. Standard, no-stir creamy peanut butter (like Jif or Skippy) works best. If the mixture is too crumbly, add another teaspoon of honey or peanut butter until it holds together. For storage, keep in an airtight container in the refrigerator for up to one week, at room temperature for up to three days, or freeze for up to three months.