Ingredients
Equipment
Method
- Add the quick oats and mini chocolate chips to a medium mixing bowl. Stir to combine.
- Add the peanut butter and honey. Mix with a sturdy spoon or spatula until the mixture is thick, sticky, and fully combined. If too dry, add 1 to 2 teaspoons of water or extra honey. If too wet, add a few more oats.
- Using a 1-tablespoon scoop or measuring spoon, portion the mixture into 12 even portions. Roll each one between your palms into a smooth ball. Lightly dampen hands if the mixture sticks.
- Eat immediately for a soft texture or let sit at room temperature for 30 minutes for a firmer bite. Store in an airtight container.
Notes
Use quick oats for best binding. Store at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 3 months. Add chia seeds, flaxseed, shredded coconut, or dried cranberries for variation. Replace honey with maple syrup for a vegan version.
