Peanut Butter Flaxseed Oat Balls
Rolled oats, peanut butter, and ground flax bound into vegan no-bake balls, batch-prepped for an omega-rich American snack.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
In a medium bowl, combine 90g rolled oats, 22g ground flaxseed, 10g chia seeds, 0.25 tsp ground cinnamon, and 0.125 tsp fine sea salt. Stir until evenly mixed. Add 100g peanut butter, 30g maple syrup, and 0.5 tsp vanilla extract; mix with a sturdy spatula until a thick, sticky dough forms. Fold in 12g raisins, adding water in small amounts if too dry.
Build
Scoop mixture into 6 balls of roughly 30g each, pressing firmly between your palms so they hold their shape without cracking.
Rest
Arrange balls on a lined tray and refrigerate at 4°C for at least 30 minutes until fully firmed and set.
Plate
Divide 6 balls into 2 airtight containers (3 balls each). Refrigerate up to 5 days or freeze up to 60 days. Serve chilled with sliced apple or oat milk for added fibre and hydration.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.