Chocolate Chip Oatmeal Balls

These chocolate chip oatmeal balls are nutrient-dense, protein-rich, and need just 6 ingredients. They are perfect as a quick snack and double as a good grab-and-go breakfast.

These little energy balls were one of the first recipes I shared on the blog when I first started sharing recipes online, and judging from the rave reviews in the comments section, they are extremely popular with anyone who has tried them! 

Due to their popularity, I have created other healthy snacks, such as my Cardamom Date Balls and Healthier Coconut Truffles.

What makes these chocolate chip oatmeal balls special?

Healthier than store-bought energy balls.

Easy and quick to make with just a few pantry staples.

Key Ingredients

• Rolled oats: Oats are naturally gluten-free but may be processed in the same facility as wheat. If you are on a gluten-free diet, ensure you select the ones labeled explicitly as gluten-free. I like to toast the oats to add a crunch, but if you’re in a hurry, you can use them straight from the bag.
• Almond butter: Nut butter helps bind the oatmeal balls together. You can also use peanut butter or even sunflower seed butter (if nut-free). Always read your labels and stick to nut butters that don’t have added sugars or other controversial ingredients.
• Flax meal & chia seeds: High in Omega-3 fatty acids, protein, and fiber. I originally did not add chia seeds to these balls, but lately, both my boys have been wanting added protein in their food, so these provide that plus a nice crunch, too.
• Chocolate chips: I use dark chocolate chips to balance out the sweetness of the honey, but you can use semi-sweet or even milk chocolate chips (which my kids prefer, actually!)

How To Make Chocolate Chip Oatmeal Balls

This recipe couldn’t be easier. All you have to do is:

Toast the oats and let them cool completely. Toasting the oats is not necessary, but rather recommended to add a layer of texture to these bite-sized treats. Add the rest of the ingredients.

Chill in the refrigerator for at least 30 minutes. This helps to form the balls and prevent stickiness. 

Roll into small golf ball-sized rounds. Use a cookie scoop to create evenly sized balls.

Serve or store in an airtight container in the fridge.

Pro Tips:

• I have found that toasting the oats gives them that crunch factor that works really well in this recipe. If you do decide to toast them, let them cool completely for about 30 minutes or so that the chocolate chips don’t melt into the whole mix.
• I usually find alcohol free vanilla extract at Trader Joe’s, Sprouts, or the one by Simply Organic.
• The refrigeration really helps manage these balls before shaping them, but if it does get sticky, try wetting your hands just a touch to make it easier to shape them.