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This recipe is Kid approved and loved by Mom’s for an easy snack.
This is the perfect 2-bite no-bake snack to satisfy your sweet tooth, your salty tooth, and your crunchy tooth.
Why I Love This Recipe
- It’s super easy to make – it’s what I call a dump and stir recipe. Anyone can make it!
- It uses simple pantry ingredients.
- It’s a grab-and-go snack.
- Easy to store and easy to freeze
Super Simple Ingredients
Rolled Oats – These are the base for the entire recipe. I used old fashioned oats because that’s what I had in my pantry. You can also use quick-cooking oats.
Creamy Peanut Butter – You can use any type of peanut butter you have – crunchy or creamy.
Shredded Sweetened Coconut – I always have this in my pantry. I usually like to toast sweetened coconut before I add it to the recipe. In this case, I just used it right out of the package.
Chocolate Chips – I recommend using mini chocolate chips for this recipe because they are the same small size as the other ingredients.
Crispy Rice Cereal – this is my secret ingredient for extra crunch.
How To Make This Recipe
- Add the peanut butter and honey to a large bowl. Stir it together until it’s fully mixed.
- Add all of the remaining ingredients and stir with a spatula.
- Use a small cookie scoop to make the balls the same size. Place the balls on a parchment-paper-lined cookie sheet and refrigerate for 2 hours.
Frequently Asked Questions
One of the things I like about this recipe is it’s easily adaptable so you can use any type of nut butter. I think it would taste great with almond butter, cashew butter, or even a mixed nut butter.
If you want to add different ingredients, I suggest you experiment by adding things like 1/4 cup of flaxseed, a 1/4 cup of slivered almond or diced pecans, 1/4 cup of diced dried apricots. Just use your imagination.
I suggest substituting the vanilla for warm spices like cinnamon, pumpkin spice, or almond extract. You could even add a 1/4 cup of pumpkin or pumpkin pie filling to give it a punch of fall flavors.
The crunchy rice cereal is certainly my extra crunch factor so I would choose any cereal that will stay crunchy. I suggest grape nuts, corn flakes, or granola.
Krazy Kitchen Mom Tips
- Keep a small bowl of water handy while making the balls because the mixture warms on the countertop while you are forming all of the balls because they have a tendency not to stick together. Dip your hands into the water and scoop the mix into your hands and roll the balls. The water will help to keep them together and also keep them from sticking to your hand.
- I highly recommend that you store these in a zip-top bag in the freezer. There is no need to thaw them before eating them. Just grab – go – eat.
- To freeze the balls, place them on a parchment-lined cookie sheet and put them in the freezer for 4 hours. Once they are frozen (or semi-frozen) put them into a ziptop bag.
- You can store this recipe in the freezer for up to three-four months.
More Easy Recipes
- Peach and Blueberry Galette – An easy rustic tart using refrigerator pie crust.
- Easy Homemade Bruschetta – A quick and easy savory appetizer or snack.
- Crescent Roll Veggie Pizza – One of my most popular recipes with over 975K shares and likes.
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CRUNCHY PEANUT BUTTER ENERGY BALLS
Ingredients
- 1-1/2 cups creamy peanut butter
- 1/2 cup honey
- 1-3/4 cup rolled oats
- 3/4 cup crispy rice cereal
- 1/3 cup sweetened shredded coconut
- 1/3 cup mini chocolate chips
- 1/3 cup dry roasted sesame seeds
- 1/3 cup raisins
- 1 teaspoon vanilla extract
- 1 small bowl of water for dipping your hands into while forming balls
Instructions
- Add peanut butter and honey to a large bowl and stir until mixed.
- Add all other ingredients and stir until combined.
- Use a cookie scoop to scoop the mixture into your hands, roll into balls, and place them on a parchment paper-lined cookie sheet.
- Refrigerate for 2 hours.
Notes
- Keep a small bowl of water handy while making the balls because the mixture warms on the countertop while you are forming all of the balls because they have a tendency not to stick together. Dip your hands into the water and scoop the mix into your hands and roll the balls. The water will help to keep them together and also keep them from sticking to your hand.
- I highly recommend that you store these in a zip-top bag in the freezer. There is no need to thaw them before eating them. Just grab – go – eat.
- To freeze the balls, place them on a parchment-lined cookie sheet and put them in the freezer for 4 hours. Once they are frozen (or semi-frozen) put them into a ziptop bag.
- You can store this recipe in the freezer for up to three months.
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