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 cup2 cup6 cup
Coconut, unsweetened shredded⅔ cup1-⅓ cup4 cup
Peanut butter

(or almond/sunflower seed butters)

½ cup1 cup3 cup
Flaxseed, ground½ cup1 cup3 cup
Vanilla extract1 tsp.2 tsp.2 tbsp.
Maple syrup ⅓ cup⅔ cup2 cup
Chocolate chips,

semi-sweet (optional)

½ cup1 cup3 cup
Chia seeds (optional)1 tbsp.2 tbsp.¼ cup + 2 tbsp.


Estimated prep time1 hour1 hour 15 minutes1 hour 30 minutes





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



Step 1Toast 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 2Stir all ingredients together in a large mixing bowl until thoroughly mixed.
Step 3Let chill in the refrigerator for half an hour.
Step 4Once chilled, roll with your hands into balls about 1″ in diameter. This is a great job for KP.

Store in an airtight container.



  • 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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