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    Grits and Pinecones » Recipes » Snack » Easy No-Bake Oatmeal Energy Balls with Dates

    Easy No-Bake Oatmeal Energy Balls with Dates

    June 5, 2020 by Sharon Rigsby, Updated April 12, 2021 1 Comment

    Jump to Recipe Print Recipe
    Pinterest pin, new for oatmeal energy balls.

    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.

    A bronze plate full of oatmeal energy balls.

    Why you will love this recipe:

    1. No-Bake Oatmeal Energy Balls with Dates are gluten-free.
    2. 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.
    3. 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.

    A box of oats, dates, Craisins, peanut butter, and cinnamon on a white cutting board.

    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. 

    Ground up dates in a food processor.

    Add the Craisins, oats, and cinnamon and pulse about 5-7 times, or until everything is thoroughly mixed.

    Chopped dates, oatmeal, dried cranberries and peanut butter in the bowl of a food processor.

    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.

    Oatmeal energy ball mixture in a food processor.

    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.

    White mini cupcake liners with a oatmeal energy ball in them.

    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.

    A plastic storage box full of the oatmeal energy balls in muffin liners.

    Sharon’s tips:

    • 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. 

    Oatmeal energy balls on a bronze plate.

    Related recipes: 

    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!

    Seven energy balls stacked on a bronze plate.
    Print Pin
    5 from 1 vote

    No-Bake Oatmeal Energy Balls with Dates Recipe

    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.
    Course Breakfast, Snack
    Cuisine American
    Prep Time 15 minutes
    Total Time 1 hour 15 minutes
    Servings 16 balls
    Calories 88kcal
    Author Sharon Rigsby

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    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 the mixture in a greased 8x8 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 think it's easier to store them in the liners because they still are a little sticky. 
    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. 

    Nutrition

    Calories: 88kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 544mg | Fiber: 2g | Sugar: 11g | Vitamin A: 150IU | Vitamin C: 2.5mg | Calcium: 30mg | Iron: 0.5mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @gritsandpinecones or #gritsandpinecones!
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    *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. 

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    Reader Interactions

    Comments

    1. Nancy Lewis

      June 10, 2020 at 3:11 pm

      Hey Sharon. Made these today. Super easy to make and super yummy. I am thinking of using chocolate covered raisins in place of cranberries next time. Thanks for a wonderful snack.

      Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

    Most popular recipes:

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