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An easy recipe for No Bake Energy Bites. Made with peanut butter, oats, and coconut, these tasty treats are perfect for your sweetest cravings or anytime you need a healthful snack.
When my kids are hungry, there are two things they always ask for: Candy and cookies.
Out of sheer desperation that my children not grow up on Skittles and M&M’s, I started making Energy Bites. These are great because they look a little bit like both candy and cookies, but they contain some actual ingredients I can feel good about.
For everyone else who just wants a sweet treat or a quick snack that doesn’t send you into a sugar crash, these are easy to make and keep on hand (I store mine in the freezer indefinitely).
How to make No Bake Energy Bites
These Energy Bites are made from 7 ingredients which you can add to, omit, or change out as you see fit:
- Rolled oats (not quick-cooking)
- Coconut flakes (unsweetened, could be toasted)
- Ground flaxseed (aka flax meal)
- Mini chocolate chips (or mini M&Ms)
- Peanut butter (regular or all-natural)
- Honey (or maple syrup for vegans)
- Vanilla (or any flavor your prefer)
Combine all the ingredients in a bowl, shape into balls, and chill. Store covered in the refrigerator or freeze (see below).
How to freeze No Bake Energy Bites
Arrange balls in a single layer on a plate or baking sheet. Freeze until firm, at least 30 minutes. Transfer to a freezer-safe bag and store up to 2 months in the freezer.
I usually pull one out a couple of minutes before I want to eat it. After a few minutes at room temperature, it’s easy to eat (and perfect on a hot day!)
No Bake Energy Bites
- In a medium-sized mixing bowl, combine oats, coconut flakes, flaxseed, chocolate chips, peanut butter, honey and vanilla. Place in the refrigerator, and chill, about 30 minutes.
- Roll into 20 to 25 evenly sized balls. Store in an airtight container in the refrigerator.
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Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.