Maple Pecan Energy Balls

Maple Pecan Energy Balls

No-bake oat bites rolled with toasted pecans and a touch of maple sweetness.

Total 1 hr 10 min Makes 20 balls Calories 110/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts, Peanuts, Soy

These energy balls combine rolled oats, nut butter, and chopped pecans with pure maple syrup for a naturally sweetened snack. A quick chill in the fridge firms them up so they hold together for easy grab-and-go snacking throughout the week, perfect for lunchboxes or pre-workout fuel.

Ingredients

  • 1 1/2 cups rolled oats
  • 1/2 cup pecans, toasted and finely chopped
  • 1/2 cup creamy peanut butter
  • 1/3 cup pure maple syrup
  • 1/4 cup ground flaxseed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/4 cup mini chocolate chips

Method

  1. In a dry 9-inch skillet, toast the pecans over medium heat, stirring often, until fragrant, about 3 to 4 minutes. Let cool slightly, then finely chop.

  2. In a large bowl, combine the rolled oats, chopped pecans, ground flaxseed, cinnamon, and sea salt.

  3. Add the peanut butter, maple syrup, and vanilla extract. Stir with a spatula or your hands until a thick, sticky dough forms.

  4. Fold in the mini chocolate chips until evenly distributed throughout the dough.

  5. Cover the bowl and refrigerate the mixture for 30 minutes to make it easier to shape.

  6. Scoop about 1 tablespoon of the mixture and roll between your palms into a smooth ball. Repeat with the remaining dough to form 20 balls.

  7. Arrange the balls on a parchment-lined plate or tray and refrigerate for at least 30 minutes to firm up before serving.

  8. Store the energy balls in an airtight container in the refrigerator for up to 1 week.

Rate this recipe

★ 4.7 (1)

Maple Pecan Energy Balls

These energy balls combine rolled oats, nut butter, and chopped pecans with pure maple syrup for a naturally sweetened snack. A quick chill in the fridge firms them up so they hold together for easy grab-and-go snacking throughout the week, perfect for lunchboxes or pre-workout fuel.

1 hr 10 min 20 balls 110 cal

Ingredients

  • 1 1/2 cups rolled oats
  • 1/2 cup pecans, toasted and finely chopped
  • 1/2 cup creamy peanut butter
  • 1/3 cup pure maple syrup
  • 1/4 cup ground flaxseed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/4 cup mini chocolate chips

Method

  1. 1

    In a dry 9-inch skillet, toast the pecans over medium heat, stirring often, until fragrant, about 3 to 4 minutes. Let cool slightly, then finely chop.

  2. 2

    In a large bowl, combine the rolled oats, chopped pecans, ground flaxseed, cinnamon, and sea salt.

  3. 3

    Add the peanut butter, maple syrup, and vanilla extract. Stir with a spatula or your hands until a thick, sticky dough forms.

  4. 4

    Fold in the mini chocolate chips until evenly distributed throughout the dough.

  5. 5

    Cover the bowl and refrigerate the mixture for 30 minutes to make it easier to shape.

  6. 6

    Scoop about 1 tablespoon of the mixture and roll between your palms into a smooth ball. Repeat with the remaining dough to form 20 balls.

  7. 7

    Arrange the balls on a parchment-lined plate or tray and refrigerate for at least 30 minutes to firm up before serving.

  8. 8

    Store the energy balls in an airtight container in the refrigerator for up to 1 week.