These no-bake oatmeal bites are made with pretzels, creamy peanut butter, and shredded coconut. Drizzle them with chocolate or keep them plain – either way, they’re an addictive sweet and salty snack.
Inspired by the no-bake chocolate oatmeal cookies I loved growing up, these salty-sweet oatmeal bites are a tip-of-the-hat to those classic treats.
They’re a snack for all sorts of situations like when mid-morning hangriness rears its ugly head, or as a cure for a late afternoon is-this-day-ever-going to-end slump or as small treat to remedy a late-night sugar craving. And, as your faithful tester, I can attest they work in all these situations. They’re a bite-sized pick-me-up that knows no boundaries.
Like those old-school no-bake cookies, these oatmeal bites are easy to put together and make a decent-sized batch that keeps for several days in the refrigerator…
- A food processor makes it easy to make these and I like to pulse the oatmeal and the pretzels until they resemble breadcrumbs. This makes it a lot easier to form the balls.
- Add some shredded coconut to the oatmeal and pretzels, too.
- What binds these bites together are peanut butter, honey, and some vegetable oil. I find it’s easiest to combine these ingredients in a separate bowl before adding them to the other ingredients. If you try and add the peanut butter on its own it’s very difficult to mix all of it together.
- I like to use a small cookie scoop to form the balls, which is a generous tablespoon. This makes approximately 28 balls in total.
- Once the balls are formed, pop them in the freezer for 20 to 30 minutes to firm up.
- I like to drizzle or dip the balls in melted chocolate. Depending on whether you dip or drizzle the amount of chocolate you will need will vary. For drizzling, about 2 ounces of chocolate is plenty. For dipping, I double that amount. I love to use dark chocolate, but you can use your favorite kind of chocolate. All of it works.
- Once you’ve drizzled them or dipped them in chocolate place them back in the freezer for a few minutes or until the chocolate is set.
- The oatmeal bites keep well in the refrigerator for several days.
Happy no-baking 😊
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These oatmeal bites are addictive and you might find all sorts of reasons to pass by the fridge throughout the day just so you can reach in and grab one of them. For that reason, you may want to freeze half of them so they don’t all disappear the first day.
- 1 ½ cups quick oats, pulsed in the food processor until they resemble breadcrumbs
- 1 cup pretzel crumbs (see note)
- ½ cup unsweetened shredded coconut
- 1 cup peanut butter
- 1/4 cup vegetable oil
- 1/4 cup honey
- Melted chocolate, for drizzling or dipping, optional (see note)
- In a large bowl, combine the oatmeal, pretzel crumbs and coconut. In a small bowl, combine the peanut butter, oil, and honey. Add the peanut butter mixture to the oatmeal one and stir until well combined.
- Using a small cookie scoop, scoop the mixture and form it into balls. Lightly squeeze to ensure the balls stay together. Place the balls on a baking sheet and transfer them to the freezer for 20 to 30 minutes.
- Drizzle or dip the balls in the melted chocolate, if using. Place them in the freezer for a few minutes or until the chocolate is set. Store the oatmeal bites in the refrigerator.
- Like the oatmeal, to make pretzel crumbs just pulse them in the food processor until they resemble fine breadcrumbs. You want to end up with 1 cup of pretzel crumbs.
- If you want to lightly drizzle the bites with chocolate you will only need about 2 ounces of chocolate. If you want to dip them I recommend increasing the amount to 4 or 5 ounces of chocolate.
- Because the amount of chocolate will vary it is not included in the nutrition estimate.
- Category: Snacks
- Method: No Bake
- Cuisine: American
- Serving Size: 1 ball
- Calories: 132
- Sugar: 3.7g
- Fat: 8.8g
- Carbohydrates: 11.9g
- Fiber: 1.2g
- Protein: 3.2g
Keywords: oatmeal bites, peanut butter oatmeal balls, no bake oatmeal balls