Oatmeal Granola Cookie Balls
Perfectly chewy, irresistibly nutty, and packed with wholesome ingredients, these Oatmeal Granola Cookie Balls are the ultimate snack for any time of day! Combining old-fashioned rolled oats and your favorite granola with a touch of cinnamon, these bite-sized treats are naturally sweetened with honey and brown sugar for a rich, caramel-like flavor. A creamy blend of melted butter and peanut butter brings everything together, while a sprinkle of mini chocolate chips and optional chopped nuts add bursts of sweetness and crunch. Quick to whip up in just 15 minutes of prep time and baked to golden perfection in 10 minutes, these no-spread cookie balls make for an easy grab-and-go breakfast, midday energy boost, or wholesome dessert. Plus, they can be stored or frozen so you can enjoy their deliciousness any time you crave it! Perfect for fans of oatmeal cookies or anyone seeking a healthier homemade treat with no artificial ingredients.
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Recipe Information
Ingredients
- 2 cups Old-fashioned rolled oats
- 1 cup Granola (your favorite flavor, preferably with nuts or dried fruit)
- 0.5 cups All-purpose flour
- 0.5 cups Butter (unsalted, melted)
- 0.5 cups Honey
- 0.25 cups Peanut butter (or almond butter)
- 0.25 cups Brown sugar, packed
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Cinnamon powder
- 0.25 teaspoons Salt
- 0.5 cups Mini chocolate chips (or dark chocolate chips)
- 0.25 cups Chopped nuts (optional, such as almonds or walnuts)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, stir together the rolled oats, granola, all-purpose flour, cinnamon, and salt.
In a separate microwave-safe bowl, melt the butter and peanut butter together until smooth (about 30-45 seconds). Stir well once melted.
Add honey, brown sugar, and vanilla extract to the melted butter mixture and stir until fully combined.
Pour the wet ingredients into the dry ingredients and mix thoroughly until well-coated. If the mixture is too dry, add an extra tablespoon of honey or a splash of water.
Fold in the mini chocolate chips and nuts (if using) until evenly distributed.
Scoop out about 1 to 1.5 tablespoons of dough and roll it into balls using your hands. Arrange the balls on the prepared baking sheet, leaving some space between each one (they won't spread much).
Bake in the preheated oven for 8-10 minutes, or until the cookie balls are lightly golden on the outside. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cookie balls in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
3824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.7 g | 261% | |
| Saturated Fat | 94.0 g | 470% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 465.7 g | 169% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 229.5 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1949 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
