Simple, economical and portable! This 3 Ingredient Peanut Butter Balls no bake recipe is like my No Bake Peanut Butter Bars but are easier to whip up. They’re convenient to have at the ready when hunger strikes. With optional adds ins, you can keep it simple or make these little balls more indulgent.
Why You’ll Love This Recipe
Easy whole food snacks we can whip up at home and have on the ready for all the things? Yes please!
These 3 ingredient snacks are delicious for lunch boxes, in between meals snacks, road trippin’, after school or to stuff in your backpack to take on a hike. They’re even quite tasty when your sweet tooth strikes at the office! Here’s why you’ll love this peanut butter balls recipe:
- Simple To Make
- Only Three Ingredients – with optional add ins
- Naturally Sweetened
Let’s GO!
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How to Make Peanut Butter Balls
step by step
About the Ingredients
- Natural Peanut Butter – Look for natural peanut butter with only one or two ingredients. This is the soft, runny variety. You can use crunchy peanut butter or creamy peanut butter.
- Oats – I tested this recipe with old fashioned rolled oats and quick oats. Old fashioned oats offer more texture, where quick oats are a bit softer.
- Maple Syrup – Use pure maple syrup for best flavor and a naturally sweetened snack. Honey may be subbed, but the peanut butter bites will taste sweeter.
I whip these bites up in a food processor. That way the oats are broken down a bit and the peanut butter is easier to handle.
If you don’t have a food processor, you can gently warm the peanut butter in the microwave to soften it and use quick oats for a softer texture, or a mixture of quick and rolled oats.
Optional Add Ins
There are many ways to customize these little no bake snacks. Choose one or more… here are some favorites:
- Salt – Sea salt here, you’ll just need a sprinkle. It adds a nice pop of interest and contrast.
- Vanilla Extract – Pure vanilla extract boosts the flavor profile of these tasty peanut butter energy balls and I highly recommend it.
- Mini Chocolate Chips – Look for dairy free if needed. Use small chips so they fit nicely in the snack balls and don’t overwhelm each bite.
- Cocoa Nibs – Instead of mini chocolate chips, try cocoa nibs. They add bitter chocolate flavor, and crunch.
- Chia Seeds – Seedy little bits add texture and bulk to your peanut butter bite.
Peanut Butter Balls Good To Know
The Best Peanut Butter to Use
This recipe calls for Natural Peanut Butter. That’s peanut butter with only one or two ingredients – peanuts and salt – and doesn’t include any added oils or sugars. I like Santa Cruz, Woodstock, Once Again and Maranatha Organic Peanut Butter brands.
Refrigerated or Not
These peanut butter balls do not have to be refrigerated. Leave them at room temperature for best texture.
Traci’s Tips
- Use a #50 cookie scoop (affiliate link) to make portioning a snap! It’s about the size of one tablespoon.
- Crumbly Dough? If you find the dough to be crumbly after processing, add a few teaspoons of water to bring the dough together.
- Make em’ gluten free. Simply use gluten free certified rolled oats or quick oats in place of regular oats.
3 Ingredient Peanut Butter Balls (yields 20)
Ingredients
- 2/3 cup (80 grams) Old Fashioned Rolled Oats, or quick oats
- 1 cup (270 grams) Natural Peanut Butter, creamy or crunchy
- 1/4 cup + 2 tablespoons (120 grams) Pure Maple Syrup
Optional Add Ins
- 1/4 cup (40 grams) Mini Chocolate Chips, or cocoa nibs
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Fine Sea Salt
- 1-2 tablespoons Chia Seeds
Instructions
- In the work bowl of a food processor fitted with the S blade, add half the oats. Process for about 15 seconds or until the oats are broken down a bit.
- Add the remaining oats, peanut butter and maple syrup. If using any add ins, now is the time to drop them in the work bowl. Process for 15 seconds. Scrape down bowl, and process again for about 15 seconds more. Grab a small fist full of dough. If the dough sticks together without crumbling, it's ready to scoop and roll. If the dough seems a bit crumbly, add one tablespoon of water and process again for about 10 seconds. Test again. If still crumbly add an additional teaspoon of water.
- Use a #50 cookie scoop to make portioning a snap or portion into about 1 tablespoon size balls. Use your hands to roll the dough into a ball and place it in a parchment lined container. The peanut butter balls are now ready to enjoy!
- To Store: Store in a lidded container at in the fridge for up to one week. Texture is best at room temperature. Or, store in the freezer, removing individual balls as desired for up two weeks. Thaw at room temperature.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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Love it especially for diabetic snack
Thank you for your note and five star review Celina!
First road trip since 2019 and these were just perfect to have along for a snack.
Hooray for a road trip! Thank you for your note, Barbara and letting these PBB come along for the trip!
SO simple and delicious! A perfect energy bite and totally fulfills any nut butter cravings!
Hooray! Thank you for your note and rating Ginger!
I make a version of these that includes coconut (dried)–and they are delicious!
Hi Linda! Oooh coconut sounds fabulous! Thank you for your tip!
And so easy too! Rob and Tom would agree. :D
Hi Traci! This looks excellent for school lunches, thank you. When do you add the other half of the oats? Wondering if they get processed or if you roll the balls in them. Also, I have an unused jar of sunflower seed butter. I might go half and half and see how it works out.
Hi Susan! (Gah! Thank you!) Drop em in when you add the peanut butter and maple. Sunflower seed butter sounds delish!