No-Bake Oatmeal Energy Balls with Dates are full of good-for-you ingredients and even tastier than they look if that’s possible! These kid-friendly high protein balls are also perfect for snacking or a quick on-the-go breakfast.
Why you will love this recipe:
- No-Bake Oatmeal Energy Balls with Dates are gluten-free.
- This recipe for high protein balls only takes five minutes to make! Yes, you read it right, with only a little help from your trusty food processor, it only takes about five minutes from start to finish to make these bite-size morsels.
- These high-fiber energy balls are perfect for kids because they don’t contain any sugar or flour and are only about 100 calories each.
What’s in them:
There are only five ingredients, and I’ll bet you probably already have most of them in your pantry. You will need pitted dates, dried cranberries or Craisins, quick-cooking or old-fashioned oats, cinnamon, and peanut butter.
How to make this recipe:
Put the pitted dates in a food processor fitted with a steel blade and pulse about 20 times, or until the dates are entirely chopped up into small pieces. The mixture will be sticky and it should look like a paste.
Add the Craisins, oats, and cinnamon and pulse about 5-7 times, or until everything is thoroughly mixed.
Add the peanut butter and one tablespoon of water and pulse again until the mixture is thoroughly mixed. It should form a ball when you squeeze it in your hand, but it will still be sticky.
Using a small ice cream or cookie scoop, scoop about one tablespoon of the mixture in your hand and roll into a tight ball. Continue with the rest of the mixture. Cover and refrigerate for at least one hour.
How to store them:
You can store leftover oatmeal balls in an airtight container in the refrigerator for up to 14 days or in the freezer for up to three months.
Want to mix things up a bit; feel free to add a handful of pecans or other nuts, coconut, or chocolate or butterscotch chips. Hey, you could even add a handful of M&Ms or other bite-size candies if you like.
Also, if you prefer, you can substitute raisins for the Craisins or dried blueberries or cherries.
If you don’t feel like rolling the energy-balls; place all of the mixture into a greased 8×8 inch baking dish and cut into bars when it firms up.
You don’t have to put the balls in the mini-muffin liners. I just like to because they still are a little sticky and it keeps them separated.
I use a small ice-cream scoop to ensure my balls are approximately the same size. The scoop part is approximately 1-1/2 inches wide. Also, I like to spray the scoop it with a non-stick cooking spray so that the mixture doesn’t stick.
When you first process the dates, the mixture should be the consistency of a thick paste. It will also be rolled up in a ball after processing. I usually spread this mixture out a bit so it more easily combines with the rest of the ingredients.
Looking for more hand-held snacks that can do double-duty as quick on-the-go breakfast, try my Blueberry Mini Hand-Pies, English Muffin Pesto Pizza, Easy Baked Oatmeal Muffins, Georgia Cornbread Cake or my Apple Cranberry Muffins.
Quick bread also does double-duty as a snack and a quick on the go breakfast. Here are some simple recipes from my blog that I think you will also like: Easy Southern Fresh Peach Bread, Buttermilk Banana Bread with Blueberries, Easy Southern Sweet Potato Bread, and Ultimate Blueberry Bread with Lemon Glaze.
★ If you make this recipe, please give it a star rating below and let me know how you liked it.
Thank you for visiting Grits and Pinecones!
No-Bake Oatmeal Energy Balls with Dates Recipe
- 15 pitted dates preferably Medjool
- 1/4 cup dried cranberries or Craisins
- 1/2 cup quick-cooking or old fashioned oats
- 1 tsp cinnamon
- 2 Tbsp crunchy peanut butter
- 1 Tbsp water
- Put the pitted dates in a food processor fitted with a steel blade and pulse about 20 times, or until the dates are completely chopped up into small pieces.
- Add the Craisins, oats, and cinnamon and pulse about 5-7 times, or until everything is thoroughly mixed.
- Add the peanut butter and 1 tablespoon of water and pulse again until the mixture is thoroughly mixed and easily forms a ball when you squeeze it in your hand. It will be sticky.
- Using a small ice cream or cookie scoop, scoop about one tablespoon of the mixture in your hand and roll into a ball. Continue with the rest of the mixture. Cover and refrigerate for at least one hour.
*This recipe was originally published on February 26, 2016. It was republished on June 5, 2020, with new pictures, and process shots as well as expanded directions.