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.
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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