Ingredients
Method
Mix the bite base
- Combine the old-fashioned rolled oats, creamy peanut butter, honey, ground flaxseed, vanilla extract, and salt in a large mixing bowl. Stir until everything is evenly coated so the mixture looks uniform.
- Stir the mixture until it holds together when pressed. If it feels too loose, press a bit firmly—this is the visual cue that it will roll cleanly.
- Fold in the mini chocolate chips. Stop mixing when the chips are evenly distributed so they don’t break apart.
Chill and form
- Cover the bowl and chill the mixture in the refrigerator for 20 minutes. The visual cue is a thicker, firmer texture that clumps when scooped.
- Roll the chilled mixture into 15 small balls using your hands or a small scoop. Aim for even size so they set uniformly.
Store
- Place the energy bites in an airtight container and refrigerate. For best texture, keep them chilled and look for no crumbling when you pick one up.
Notes
Pro tip: use natural peanut butter if you want a more peanut-forward flavor without adding extra sweetness. Store energy bites in the refrigerator in an airtight container for up to 10 days. Freezing is yes—freeze in a single layer, then transfer to a freezer bag for up to 2 months; thaw in the fridge overnight. For a dairy-free option, no changes are needed since the recipe is naturally dairy-free.