Sweet And Salty No Bake Peanut Butter Oatmeal Energy Bites Recipes

8 NO-BAKE OATMEAL ENERGY BALLS

Steps:

• Add the nut butter and honey and stir to combine well. Add the all of the other ingredients and stir to combine well.
• Refrigerate the mixture for about 30 minutes.
• Use a spoon to scoop about a tablespoon of the cookie ball mixture into your hand. Roll into a ball. Repeat with remaining mixture. This should make about 12 oatmeal energy balls.
• Store the balls covered in the fridge for up to a week, or in the freezer for much longer.
• In a medium bowl, add the peeled banana and mash thoroughly with a fork.
• Add the dry oats and chocolate chips and stir to combine.
• Refrigerate until the mixture holds together, about 30 minutes.
• Use a spoon to scoop about a tablespoon of the cookie ball mixture into your hand. Roll into a ball. Repeat with remaining mixture. This should make about 12 oatmeal energy balls.
• Store the balls covered in the fridge for up to a week, or in the freezer for much longer.

NO-BAKE ENERGY BITES

Steps:

• Combine oats, chocolate chips, flax seed, peanut butter, honey, and vanilla extract together in a bowl; form into balls using your hands. Arrange energy bites on a baking sheet and freeze until set, about 1 hour.

SWEET AND SALTY NO-BAKE PEANUT BUTTER OATMEAL ENERGY BITES

Steps:

• In a medium bowl, add all of the ingredients and stir to combine well. The mixture should be sticky. Refrigerate the mixture for at least 30 minutes.
• Once, chilled, scoop about a tablespoon of the cookie ball mixture into your hand and roll into a ball. Repeat with remaining mixture, which should yield about 12-14 energy balls.
• Store in an airtight container and keep refrigerated for up to 1 week, or in the freezer for much longer.

NO-BAKE PEANUT BUTTER TREATS

Steps:

• In a small bowl, combine the peanut butter, honey and vanilla. Stir in the milk powder, oats and graham cracker crumbs. Shape into 1-in. balls. Cover and refrigerate until serving.

SWEET & SALTY PEANUT BUTTER BITES

Steps:

• Freeze chocolate chips and peanut butter cups until partially frozen, about 15 minutes. Meanwhile, in a 6-qt. stockpot, combine peanut butter, sugar, corn syrup and salt. Cook and stir over low heat until blended. , Remove from heat; stir in Rice Krispies and pretzels until coated. Let stand 5 minutes; gently fold in chocolate chips and peanut butter cups until just combined. Drop by tablespoonfuls onto waxed paper; let stand until set.