Name: Banana Chocolate No Bake Energy Balls
Prep time: 10 min
Total time: 8 h 10 min
Cuisine: American
Ingredients: 1 cup rolled oats; 2 tablespoons ground flaxseed; 1 tablespoon chia seeds; 2 tablespoons maple syrup; ½ cup almond butter; 1 ripe banana, mashed; ½ teaspoon pure vanilla extract; ¼ teaspoon ground cinnamon; ¼ cup semi-sweet chocolate chips

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These Banana Chocolate No Bake Energy Balls are a quick and wholesome snack I love to keep on hand throughout the week. Packed with rolled oats, flaxseed, chia seeds, almond butter, and sweetened naturally with ripe banana and maple syrup, they’re an easy, make-ahead treat that satisfies my cravings while fueling my body. And the best part? No baking required.

Why You’ll Love This Recipe

I find these energy balls perfect for busy mornings or afternoon slumps. They’re soft, chewy, and just the right amount of sweet with gooey chocolate chips in every bite. I can make them ahead, stash them in the fridge or freezer, and grab one whenever I need a boost. The combination of fiber, healthy fats, and natural sugars gives me long-lasting energy without the crash. Plus, they taste like cookie dough—but healthier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rolled oats
Ground flaxseed
Chia seeds
Maple syrup
Almond butter
Ripe banana, mashed
Pure vanilla extract
Ground cinnamon
Semi-sweet chocolate chips

Directions

I start by mixing all the ingredients in a medium to large bowl—nothing fancy, just a sturdy spoon and a little elbow grease.
Then I cover the bowl and let the mixture sit in the fridge for at least 2–3 hours or overnight. This gives the oats and chia seeds time to soak up moisture and firm up the mixture.
Once the mixture has thickened, I use damp hands to shape it into 20 balls. The texture’s a bit soft, so pressing the mixture into shape works better than rolling.
After shaping, I let the balls rest in the fridge again for a few hours or overnight to finish firming up.

Servings and timing

This recipe makes 20 energy balls.
Prep time: 10 minutes
Chill time: 8 hours
Total time: About 8 hours and 10 minutes
Calories per ball: 82 kcal

Variations

When I want to change things up, I sometimes use peanut butter instead of almond butter for a stronger nutty flavor. For an extra crunch, I’ll mix in chopped walnuts or almonds. I’ve also tried adding a tablespoon of cocoa powder to deepen the chocolate flavor—it works like a charm. For a tropical twist, I like to mix in some unsweetened shredded coconut.

Storage/Reheating

These energy balls are made for prepping ahead. I store them in an airtight container in the fridge for up to 5–6 days. If I’m making a big batch, I freeze them for up to 3 months. I just let them thaw at room temperature for about 20 minutes before eating.

FAQs

Can I use peanut butter instead of almond butter?

Yes, I’ve swapped almond butter for peanut butter and it works perfectly. Peanut butter gives a stronger flavor, so it just depends on what I’m in the mood for.

How ripe should the banana be?

I use a banana that’s nice and ripe with some brown spots. The riper it is, the sweeter and more flavorful the energy balls will be.

Can I skip the chia seeds?

Sure. I’ve made these without chia seeds and they still hold together fine. But I like including them for the extra fiber and omega-3s.

Do these taste like bananas?

Yes, the banana flavor is noticeable but balanced well by the almond butter, cinnamon, and chocolate chips. It’s subtle and not overpowering.

How do I keep them from sticking to my hands?

I wet my hands slightly before forming each ball. It helps keep the mixture from sticking and makes it easier to press the oats into shape.

Conclusion

These Banana Chocolate No Bake Energy Balls are everything I want in a snack—easy, nutritious, and totally crave-worthy. I make a batch almost every week because they’re just so convenient to have around. Whether I need fuel before the gym, a mid-day snack, or a healthier treat after dinner, these energy bites always hit the spot.