Meat-Free Fuel American vegetarian vegan pescatarian high-protein

FODMAP-Friendly Peanut Butter Oat Balls

Rolled oats, peanut butter, and maple bound into low-FODMAP no-bake balls, batch-prepped for a gut-friendly American snack.

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American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

15 minsPrep

0 minsCook

15 minsTotal

EasyLevel

🍵Sweet Tea 🍷Zuccardi Malbec

Nutrition per Serving

385 Calories

13g Protein

20g Fat

38g Carbs

8g Sugar

6g Fiber

118mg Sodium

0mg Chol

Ingredients

For 2 servings

old-fashioned rolled oats 88g (3.1 oz)

natural creamy peanut butter 104g (3.7 oz)

pure maple syrup 44g (1.6 oz)

chia seeds 12g (0.4 oz)

ground flaxseed 12g (0.4 oz)

vanilla extract 0.5 tsp

ground cinnamon 0.25 tsp

pinch fine sea salt

water 1 tbsp

Instructions

Prep

In a medium bowl, combine 88g rolled oats, 12g chia seeds, 12g ground flaxseed, 0.25 tsp cinnamon, and a pinch of sea salt. Stir until evenly distributed. Add 104g peanut butter, 44g maple syrup, and 0.5 tsp vanilla extract. Mix with a sturdy spatula until a thick, sticky dough forms. Add water 1 tbsp at a time if too dry to bind.

Build

Scoop dough into 6 balls of roughly 35g each, pressing firmly between your palms so each holds its shape without cracking. Arrange on a parchment-lined tray in a single layer.

Rest and plate

Refrigerate on the lined tray 30 minutes until fully firmed. Portion into 2 airtight containers—3 balls per container. Refrigerate up to 5 days or freeze up to 60 days. Serve with sliced kiwi or a small handful of blueberries on the side for extra fibre and freshness.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.