Instructions
8 steps · tick them off as you cookIn a large mixing bowl, combine 1 cup (90 g) rolled oats, 1/2 cup (45 g) unsweetened shredded coconut, 2 tbsp ground flaxseed, and 1 tsp ground cinnamon. Stir with a fork to distribute evenly.
Add 2 tbsp mini dark chocolate chips and a generous pinch of flaky sea salt to the dry mix.
In a small saucepan over low heat, gently warm 1/2 cup (130 g) natural peanut butter with 1/3 cup (80 ml) pure maple syrup and 1 tsp vanilla extract, stirring until the mixture is glossy and pourable: about 1 minute.
1 minuteRemove from the heat and immediately pour the warm peanut butter mixture over the dry ingredients.
Fold everything together with a spatula until fully combined and the dough clumps together when pressed: it should feel tacky but not wet.
Cover the bowl and refrigerate for 15 minutes to firm up, which makes rolling much easier.
15 minutesScoop 1 tbsp portions and roll between your palms into tight, smooth balls, aiming for about 18 pieces total.
Arrange the balls on a parchment-lined tray and chill for at least 30 minutes before storing in an airtight container in the fridge for up to a week.
30 minutes
Chef's tip
Warming the peanut butter and maple syrup together emulsifies them into a silky binder that coats every oat: cold nut butter leaves the mixture crumbly and hard to roll.
Suggested pairing
Enjoy with a tall glass of cold oat milk or a hot cup of chai for a cozy afternoon boost.
About this recipe
Chewy, nutty energy bites with dark chocolate flecks and a hint of cinnamon: a wholesome pick-me-up packed with fibre and protein.
Lunchbox and snacksEasyquicklunchboxhigh-fibrevegetarian
