Oat Ball Recipe

Oat Balls – gluten free (check oats), omit chocolate to be vegan.

 

Ingredients: 12 Servings

20-25 balls

24 Servings

40-50 balls

72 Servings

120-100 balls

Rolled oats

(not quick cooking)

1 cup 2 cup 6 cup
Coconut, unsweetened shredded ⅔ cup 1-⅓ cup 4 cup
Peanut butter

(or almond/sunflower seed butters)

½ cup 1 cup 3 cup
Flaxseed, ground ½ cup 1 cup 3 cup
Vanilla extract 1 tsp. 2 tsp. 2 tbsp.
Maple syrup ⅓ cup ⅔ cup 2 cup
Chocolate chips,

semi-sweet (optional)

½ cup 1 cup 3 cup
Chia seeds (optional) 1 tbsp. 2 tbsp. ¼ cup + 2 tbsp.

 

Estimated prep time 1 hour 1 hour 15 minutes 1 hour 30 minutes

 

Equipment:

 

 

  • Rimmed baking sheet
  • Large mixing bowl
  • Measuring cups and spoons
  • Mixing spoon
  • Airtight container for storage

 

 

Step 1 Toast coconut flakes in oven at 350°F for 5 minutes, shaking every few minutes and checking for doneness. Watch carefully as they will burn easily.
Step 2 Stir all ingredients together in a large mixing bowl until thoroughly mixed.
Step 3 Let chill in the refrigerator for half an hour.
Step 4 Once chilled, roll with your hands into balls about 1″ in diameter. This is a great job for KP.

Store in an airtight container.

 

Tips:

  • Flaxseed and chia seeds can be found at health food stores.
  • Substitutions are welcome! Keep in mind ratios to maintain stickiness that holds them together. Ideas include chopped dried apricots, dates, raisins, cranberries, chopped raw unsalted almonds and walnuts, sunflower seeds, rice cereal, etc.
  • Make during prep week and freeze oat balls.
  • Have KP roll oat balls.

 

Serving Instructions:

  • A serving is two 1” balls served in a coffee filter.

 

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