Servings: 24 balls

Prep time: 10 minutes


Basic dough:

  • 3/4 cup (198g) nut butter (peanut, almond, sunflower)
  • 1 cup (89g) rolled oats, old-fashioned or quick-cooking
  • 1/3 cup (113g) honey
  • 1/3 cup (28g) dried whole milk
  • 1 teaspoon vanilla extract

Mix-ins (use 2 cups total):

  • 1 tablespoon chia seeds or poppy seeds
  • shredded coconut, sweetened or unsweetened
  • mini chocolate chips
  • diced dried fruits (our Fruitcake Fruit Blend is excellent here)
  • ground nuts
  • wheat or oat bran
  • crushed cookies or graham cracker crumbs
  • sunflower or pumpkin seeds


  1. In a large bowl mix together the nut butter, oats, honey, dry milk and vanilla.
  2. Using 2 cups total as your guideline, add in your mix-ins. If you are using chia seeds or poppy seeds, use only about 1 tablespoon as part of your mix-ins. Chia seeds especially can cause gastric distress if consumed in too large a quantity.
  3. Use your hands to blend and mix together all the ingredients. If the mixture is a bit dry, you can add more honey; add more oats if the mixture is a bit too sticky. This “recipe” is very flexible; consider it simply a starting point.
  4. Using your hands, two spoons or a tablespoon cookie scoop, portion the dough out to the size of ping-pong balls. Place on a parchment-lined sheet pan to rest and firm up for about 20 minutes.
  5. Store in an airtight container in the fridge for up to 2 weeks. These are great for breakfast with a glass of milk or juice.