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closeup of chai oatmeal balls in round white bowl
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5 from 3 votes

Chai Oatmeal Energy Balls

These Chai Oatmeal Energy Balls are vegan, gluten-free, no-bake and oil-free! These are a perfect snack or quick grab-n-go breakfast that is full of whole foods and nutrition!
Prep Time15 minutes
Cook Time0 minutes
Course: Breakfast
Cuisine: American
Keyword: chai oatmeal bites, no bake energy bites, no bake oatmeal balls, oatmeal energy balls, oatmeal energy bites, oatmeal protein balls, vegan breakfast ideas, vegan snacks
Servings: 16 balls
Calories: 91kcal
Author: Brandi Doming

Ingredients

  • 1/2 cup (128g) roasted creamy runny almond butter (I love the Kroger Simple Truth brand and the Trader Joe's roasted almond butters.)
  • 1/4 cup (80g) pure maple syrup
  • 1/2 teaspoon vanilla extract
  • 2 1/4 teaspoons chai spice blend (store-bought or MY BLEND below)
  • pinch of salt
  • 1 cup (100g) QUICK cooking oats (NOT regular)
  • 3-4 tablespoons oat flour

CHAI SPICE BLEND

  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground black pepper
  • 1/16 teaspoon ground cloves

NOTE

  • The purpose of using quick oats is because they are much softer and smaller, which results in a more moist ball, also the texture is much easier to eat and more pleasant than whole oats.
  • I use this scale.

Instructions

  • First, combine the chai spice blend or use store-bought. Set aside.
  • It's important that your almond butter is really smooth and runny/drippy, otherwise the balls won't stick well and be dry/crumbly. Add the almond butter, syrup and vanilla to a large bowl and stir until smooth and well mixed.
  • Stir in the chai spice blend and salt. Stir in oats and oat flour (starting with 3 tablespoons).
  • Stir for a couple of minutes until the mixture comes together into a very sticky, thick mixture. It helps to bring it together by continually pressing the mixture with the back of a spoon. Depending on the almond butter used, you may need the extra tablespoon of oat flour.
  • Once the mixture is fully combined and moist, roll the mixture into tiny balls about an inch thick. You should get 16, which is how many I got. If you make them larger, obviously you will get less. They should be very easy to roll into balls and hold together well. I use a cookie scoop, as I find this easier to press the mixture first into the scoop and it makes it more compact and easy to roll into balls. I like to let the balls to sit for an hour or so before eating them, as the moisture from the almond butter and syrup softens the oats for the perfect bite. Keep them stored in a sealed container either at room temperature or in the fridge!