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 it 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 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.
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No-Bake Oatmeal Energy Balls with Dates Recipe
- 15 pitted dates preferably Medjool
- ¼ cup dried cranberries or Craisins
- ½ cup quick-cooking or old fashioned oats
- 1 teaspoon cinnamon
- 2 tablespoons crunchy peanut butter
- 1 tablespoon 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 one 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.