These almond oatmeal balls are crispy, crunchy and nutty. The balls need just 4 ingredients and don’t require any flour, eggs, refined sugar, dairy or butter. The balls store well and are easy to customize.

These balls are crunchy and crispy. You can also add mix-ins for more flavor, texture or sweetness. They taste like the clusters in granola, but in convenient ball form.

Ingredients

  • Almond butter
  • Quick oats
  • Maple syrup
  • Coconut oil

Almond butter: This recipe uses natural almond butter with no added oils. Natural almond butter gives the balls a nutty almond flavor and also helps to bind the crunchy oats together. You can substitute with natural peanut butter.

Quick oats: Quick oats are rolled oats that have been cut into smaller and thinner pieces. You want to use quick oats for this recipe and not rolled oats because the quick oats will crisp up and bind better.

Maple syrup: Maple syrup is used to sweeten the balls and help them bind together. This recipe works best with maple syrup and not honey. The oats do not crisp up as well with honey.

Coconut oil: Coconut oil is used to help crisp up the oats.

How to Make Almond Oatmeal Balls

  • Add quick oats to a large bowl. Drizzle coconut oil over the oats. Stir for about 20-30 seconds or until all of the oats look moistened. Drizzle the maple syrup. Stir until the maple syrup is evenly coated over the oats. The mixture should start to clump together.
  • Transfer the mixture to your prepared baking pan. Spread it out to a thin layer.
  • Bake for about 15-18 minutes or until the oats are lightly browned. Allow the mixture to cool fully. As it cools, the oats will firm up.
  • Add the oat pieces to a small food processor and pulse a few times to break them down. Add in the almond butter and remaining maple syrup and mix a few times until the mixture clumps and binds together. Add the remaining untoasted quick oats and mix in until the mixture no longer looks too wet or sticky. The mixture may be slightly crumbly but if you squeeze it together, it should stick.
  • Use a 1.5 tbsp to scoop the mixture. Use your fingers to press and compact the mixture into the scoop to help the mixture hold its shape. Release the mixture and it should hold its shape. Squeeze the portion between your palms a few times to help compact it further and then shape into a ball. Repeat with the remaining mixture.
  • The balls are then ready to eat. Store any uneaten balls in an airtight container in the fridge or freezer.

Expert Tips

  • If your oat mixture is too crumbly to compact and shape into balls, you can add a little more almond butter or maple syrup.
  • If your mixture seems too sticky or moist, add a little more untoasted quick oats.
  • You can make your own quick oats by pulsing rolled oats in a food processor until they become the size of quick oats.


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4 Ingredient Almond Oatmeal Balls

These almond oatmeal balls are crispy, crunchy and taste like granola clusters in convenient ball form. They need just 4 ingredients and don't require any flour, eggs, refined sugar, dairy or butter.
Servings: 13 balls
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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Ingredients

  • 1 cup (88g) + 2 tbsp (11g) quick oats, divided
  • 2 tbsp (30ml) melted coconut oil
  • 3 tbsp (45ml) + 2 tbsp (30 ml) maple syrup, divided
  • 6 tbsp (100g) natural almond butter with no added oils

Instructions
 

  • Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper.
  • Add 1 cup (88g) quick oats to a medium mixing bowl. Drizzle melted coconut oil evenly across. Using a spatula, stir the mixture briskly for about 20-30 seconds, stopping a few times to scrape the sides of your bowl, until all of the oats look slightly moistened with coconut oil.
  • Add in 3 tbsp maple syrup. Make sure to scrape the sides of your measuring spoon or cup to make sure all of the maple syrup ends up in the bowl. Mix with your spatula until the oats are evenly coated in syrup. The mixture should start to look clumpy.
  • Transfer the oats to your prepared baking pan. Spread the mixture out in a thin layer using a spatula, trying your best to make sure that there aren't any large clusters or clumps.
  • Bake the oats for about 15-18 minutes or until the oats look light to medium brown. It's okay if they still feel soft, they will firm up as they cool.
  • Remove the oats from the oven but don't transfer them off the baking sheet until they are fully cooled and set. They firm up more as they cool. This should take about 30-60 minutes.
  • Once fully cooled, break the oats into pieces and place into a small food processor. Do not use a blender. Pulse a few times until the oat pieces become the size of large clusters. Add almond butter and remaining maple syrup to the food processor. Mix a few seconds until the mixture starts to come together and the oats become the size of small crumbs-the mixture should resemble a thick, clumpy paste. Add in the remaining 2 tbsp untoasted quick oats and mix a few seconds to incorporate. This should make the mixture come together a little more and look less sticky. The mixture may look a little crumbly, but if you pinch it together, it should stick. If it seems like your mixture is too dry to shape into a ball, you can add a little bit more almond butter and maple syrup. If the mixture is too sticky, you can add a little more untoasted quick oats.
  • Use a 1.5 tablespoon cookie scoop to scoop the mixture. Pack the dough into the cookie scoop to help it hold its shape, then release it. Press and lightly squeeze the dough between your palms a few times to compact it further, then roll it into a smooth ball. Place onto your prepared baking sheet lined with parchment paper. Repeat with remaining mixture.
  • You can enjoy the balls right away. If they feel a little too warm or sticky, you can put them in the fridge for about 15-30 minutes to help them firm up a little more. Once they are firm, you can enjoy right away. Store any uneaten balls in an airtight container in the fridge or freezer.

Notes

  • I used Amazon Grocery Quick Oats,* Amazon Grocery Refined Coconut Oil* and Whole Foods 365 Almond Butter.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Make sure to use natural almond butter with no added oils. The dough will not set if you use almond butter with added oils.
  • This recipe works best with maple syrup. Honey retains more moisture and prevents the oats from crisping up as much.
Serving: 1ball, Calories: 108kcal, Carbohydrates: 11g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Fiber: 1g, Sugar: 5g, NET CARBS: 10
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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