Type what you have

Ingredients

• ✓ rolled oat
• semisweet chocolate chip
• flax seed
• peanut butter
• honey
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Stir oats, chocolate chips, flax seed, peanut butter, honey, and vanilla extract together in a bowl.
3. 3 Roll dough into 24 balls with your hands. Arrange balls on a baking sheet and freeze until set, about 1 hour.
4. 4 Serve and enjoy!

By Hiedi Heaton

Ingredients

• ✓ rolled oat
• peanut butter
• flaxseed
• honey
• cranberry
• chocolate chip
• almond

Instructions

1. 1 Gather the ingredients.
2. 2 Stir oats, peanut butter, flaxseed, honey, cranberries, chocolate chips, and almonds together in a bowl; press into a 9x11-inch baking dish, using the back of a spatula to press into a flat layer.
3. 3 Refrigerate mixture at least 1 hour.
4. 4 Cut into 12 bars and wrap each individually in plastic wrap for storage.

By Jessica Clara Noelle Grant

Ingredients

• ✓ rolled oat
• peanut butter
• vanilla greek yogurt
• honey
• almond flour
• flaxseed meal
• cacao nib

Instructions

1. 1 Combine peanut butter, Greek yogurt, and honey in a medium bowl. Stir with a spoon until smooth. Add oats, almond flour, flaxseed meal, and cacao nibs. Stir until well incorporated.
2. 2 Scoop up about 1 tablespoon of mixture with a small cookie scoop or spoon and roll lightly into a ball with your hands. Place in an airtight container and refrigerate for about 1 hour before serving.

By Tammy Lynn

Ingredients

• ✓ rolled oat
• peanut butter
• honey
• dark chocolate chip
• flax seed
• protein powder
• coconut
• chia seed
• coconut extract
• coffee bean
• cocoa powder

Instructions

1. 1 Mix oats, peanut butter, honey, dark chocolate chips, flax seeds, protein powder, coconut, chia seeds, and coconut extract together in a large bowl; fold in coffee beans. Form mixture into 1-inch balls.
2. 2 Place cocoa powder in a small bowl. Roll each ball in the cocoa powder until coated.

By Bonnie O'Shea

Ingredients

• ✓ rolled oat
• sunflower seed
• coconut
• brown sugar
• cinnamon
• salt
• plain greek yogurt
• peanut butter
• maple syrup
• coconut oil
• vanilla extract
• vanilla protein powder
• dark chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
2. 2 Mix oats, sunflower seeds, coconut, brown sugar, cinnamon, and sea salt together in a large bowl.
3. 3 Stir yogurt, peanut butter, maple syrup, coconut oil, and vanilla extract together in a separate bowl until smooth; add to oats mixture and stir to coat. Mix protein powder and chocolate into the resulting mixture; spread into prepared baking dish.
4. 4 Bake in preheated oven until browned, about 15 minutes.

By Amy Gray-Hughes

Ingredients

• ✓ rolled oat
• banana
• carrot
• apple
• applesauce
• peanut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix oats, bananas, carrots, apple, applesauce, and peanuts together in a bowl; spread into the prepared baking dish.
3. 3 Bake in the preheated oven until golden brown, about 20 minutes.

By cecdaisy

Ingredients

• ✓ rolled oat
• semisweet chocolate chip
• flax meal
• peanut butter
• honey
• vanilla extract
• salt

Instructions

1. 1 Stir oats, chocolate chips, flax meal, peanut butter, honey, vanilla extract, and salt together in a bowl. Roll into 24 balls and refrigerate until firm, at least 30 minutes.

By JANETSTATHAM

Ingredients

• ✓ rolled oat
• almond butter
• semisweet chocolate chip
• honey
• chia seed
• flax seed
• coconut

Instructions

1. 1 Mix oats, almond butter, chocolate chips, honey, chia seeds, ground flax seeds, and coconut together in a stand mixer fitted with the paddle attachment, gradually increasing speed, or by hand in a large bowl, until mixture is well combined and forms a large ball.
2. 2 Shape into 1-inch balls. Place balls onto a parchment-lined baking sheet and freeze until firm, about 30 minutes.

By Christy Parker

Ingredients

• ✓ rolled oat
• almond butter
• quinoa
• chia seed
• flax seed
• vanilla protein powder
• cocoa nib
• honey

Instructions

1. 1 Mix oats, almond butter, quinoa, chia seeds, flax seeds, protein powder, cocoa nibs, and honey together in a bowl by hand.
2. 2 Roll into bite-sized balls and place on parchment paper.
3. 3 Refrigerate for at least 20 minutes before serving.

By Shannan Labrador

Ingredients

• ✓ rolled oat
• milk chocolate pieces
• all-purpose flour
• flax seed meal
• brown sugar
• salt
• egg
• honey
• vegetable oil
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir oats, milk chocolate pieces, flour, flax seed meal, brown sugar, and salt together in a large bowl. Make a well in the center of the oat mixture.
3. 3 Whisk egg in a separate bowl until light and fluffy. Add honey, oil, and vanilla; whisk until well-combined. Pour egg mixture into the well in the oat mixture. Stir until evenly combined. Pour mixture into a 9x13-inch glass baking dish; pat down and spread the mixture flat, leaving at least 1-inch of space between the mixture and the sides of the dish.
4. 4 Bake in the preheated oven until golden and set, about 25 minutes.

By Sarah

Ingredients

• ✓ rolled oat
• almond flour
• dark chocolate chip
• flax seed
• chia seed
• cranberry
• pecan
• peanut butter
• honey
• vanilla extract

Instructions

1. 1 Mix oats, almond flour, chocolate chips, flax seed, and chia seeds together in a large bowl. Add cranberries, pecans, peanut butter, honey, and vanilla and mix with your hands (you may want to wear gloves).
2. 2 Roll dough into twenty four 1 1/2-inch balls and place in resealable bags. Store in the refrigerator for up to 4 to 5 days, or freeze until ready to use.

By Linda Nofsinger

Ingredients

• ✓ rolled oat
• sweet potato
• almond meal
• hemp seed
• almond butter
• honey
• cinnamon
• vanilla extract
• salt

Instructions

1. 1 Place mashed sweet potato, oats, almond meal, hemp seeds, almond butter, honey, cinnamon, vanilla, and sea salt into a bowl and stir until all ingredients are well combined.
2. 2 Refrigerate the mixture for 15 minutes. Roll chilled mixture into about 20 1-inch balls. Place energy balls back into the refrigerator for 15 minutes until set and cold. Store in a covered container in the refrigerator for 3 to 5 days.

By Tammy Lynn

Ingredients

• ✓ rolled oat
• pumpkin seed
• walnut
• pecan
• medjool date
• brown rice syrup
• chocolate chip
• coconut
• raisin
• sunflower seed

Instructions

1. 1 Burst oats into a coarse meal in the bowl of a food processor. Add pumpkin seeds, walnuts, and pecans; pulse 10 to 15 times, until chunks are desired size.
2. 2 Toss dates into the food processor and mix for 30 seconds. Pour rice syrup in slowly, with the processor running, until combined and starting to ball up.
3. 3 Transfer to a bowl and mix in chocolate chips, coconut, raisins, and sunflower seeds. Pull off dough in 25 gram sections and roll into balls. Place in a single layer on a cookie sheet; it's okay if they touch but make sure they are not stacked.
4. 4 Refrigerate for 2 to 24 hours before serving.

By Erena Wismer

Ingredients

• ✓ rolled oat
• brown sugar
• honey
• peanut butter
• vanilla extract
• crispy rice cereal
• raisin
• coconut
• sunflower seed

Instructions

1. 1 Lightly grease an 8-inch glass baking dish.
2. 2 Bring brown sugar and honey to a boil in a saucepan, stirring constantly. Remove from heat and stir peanut butter and vanilla into the sugar mixture.
3. 3 Mix oats, rice cereal, raisins, coconut, and sunflower nuts in a large bowl; add peanut butter mixture and blend. Press mixture into the prepared pan.
4. 4 Cool mixture completely before cutting into bars.

By cookiegirl40

Ingredients

• ✓ rolled oat
• flax seed meal
• almond
• coconut
• chia seed
• honey
• brown sugar
• coconut oil
• vanilla extract
• coconut extract
• cinnamon
• salt
• cocoa powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. 2 Spread rolled oats, flax seed meal, sliced almonds, shredded coconut, and chia seeds onto a baking sheet.
3. 3 Toast oats mixture in preheated oven, stirring every 5 minutes, until lightly toasted, about 15 minutes.
4. 4 Reduce oven heat to 300 degrees F (150 degrees C).
5. 5 Combine honey, brown sugar, coconut oil, vanilla extract, coconut extract, ground cinnamon, and salt together in a saucepan over medium-low heat; cook and stir until the sugar is completely dissolved, about 3 minutes. Stir cocoa powder into the honey mixture until dissolved.
6. 6 Mix toasted oat mixture and the honey mixture in a large bowl and stir until the dry ingredients are coated; spread into the prepared baking dish and press into an even layer.
7. 7 Bake in preheated oven until golden brown, 18 to 20 minutes.
8. 8 Cool bars in pan for 10 minutes, immediately cut into squares, and remove from pan.

By Jessica

Ingredients

• ✓ rolled oat
• brown sugar
• peanut butter
• corn syrup
• applesauce
• vanilla extract
• chocolate chip
• marshmallow
• oat cereal ring
• wheat germ

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. 2 In a large bowl, stir together the brown sugar, peanut butter, corn syrup, applesauce, and vanilla. In a separate bowl, stir together the oats, chocolate chips, mini marshmallows, cereal rings and wheat germ. Stir the dry ingredients into the peanut butter mixture until evenly coated. Press lightly into the prepared pan.
3. 3 Bake or 25 to 30 minutes in the preheated oven, or until slightly golden. Cool in the pan on a wire rack. Cut into bars.

By MESILLA

Ingredients

• ✓ rolled oat
• date
• water
• coconut
• chocolate chip
• almond
• pumpkin seed
• sunflower seed
• cinnamon
• almond butter
• applesauce
• vanilla extract

Instructions

1. 1 Line a 9x13-inch baking dish with waxed paper so that the paper hangs over the edges of dish.
2. 2 Combine dates and water in a food processor or blender; process until a paste forms, adding more water if needed to thin it.
3. 3 Combine oats, coconut, chocolate chips, almonds, pumpkin seeds, sunflower seeds, and cinnamon in a large bowl. Add date paste, almond butter, applesauce, and vanilla extract; mix, using your hands, until wet ingredients are fully incorporated.
4. 4 Press mixture into the prepared baking dish. Cover with another piece of waxed paper and press down using a can or mini roller. Freeze for 1 hour.
5. 5 Remove dish from freezer and lift out of dish using the edges of the waxed paper. Cut into 25 squares.

By Barbara Ortiz

Ingredients

• ✓ rolled oat
• white sugar
• cocoa powder
• kosher salt
• cayenne pepper
• butter
• coconut oil
• vanilla extract
• coffee
• coconut

Instructions

1. 1 Heat a pan over medium heat and add oats. Toss and shake until fragrant and lightly toasted, 5 to 7 minutes.
2. 2 Combine sugar, cocoa powder, salt, cayenne, butter, coconut oil, vanilla extract, and coffee in a bowl. Add the oats and mix until thoroughly combined.
3. 3 Portion dough into balls using a sorbet scoop. Roll balls in grated coconut and transfer to a parchment-lined baking pan. Let them firm up in the fridge for 15 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ rolled oat
• flax seed
• almond
• pumpkin seed
• puffed rice
• milk powder
• cranberry
• protein powder
• sesame seed
• chia seed
• coconut
• almond butter
• peanut butter
• honey
• coconut milk
• vegetable oil
• vanilla extract
• oat bran

Instructions

1. 1 Cover a large cookie sheet with parchment paper.
2. 2 Pulse oats in a food processor just until slightly ground. Transfer to a large bowl. Repeat with flax seeds, then almonds, and finally pumpkin seeds, pulsing just one ingredient at a time.
3. 3 Add puffed rice, milk powder, cranberries, protein powder, sesame seeds, chia seeds, and shredded coconut to the bowl; mix to combine.
4. 4 Mix almond butter, peanut butter, honey, coconut milk, vegetable oil, and vanilla together in a quart-sized bowl until well combined. Pour wet mixture into the dry mixture and stir until well blended. Spread thinly onto the prepared cookie sheet.
5. 5 Place in the freezer until solid, about 1 hour.
6. 6 Remove from the freezer, dust with oat bran, and cut into 24 bars. Store in a zip-top bag in the refrigerator.

By Sharon Angel

Ingredients

• ✓ rolled oat
• ✓ rolled oat
• apple
• egg
• pumpkin

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place 4 cups oatmeal in the bowl of a food processor; pulse until finely ground. Transfer to a mixing bowl.
3. 3 Stir in grated apple. Mix in canned pumpkin and egg until well combined; mixture will be thick and slightly sticky.
4. 4 Roll dough on a surface sprinkled with remaining 1/4 cup oats to a 1/2-inch thickness. Cut shapes with a cookie cutter and transfer to the prepared baking sheet.
5. 5 Bake in the preheated oven until crisp and golden, 12 to 15 minutes. Remove to a wire rack to cool completely.

By lab

Ingredients

• ✓ rolled oat
• greek yogurt
• almond milk
• banana

Instructions

1. 1 Stir oats, yogurt, and almond milk together in a jar with a lid. Twist lid onto jar and refrigerate, 8 hours to overnight. Stir oatmeal and add banana when ready to eat.

By MrsFisher0729

Ingredients

• ✓ rolled oat
• peanut butter
• raisin
• honey

Instructions

1. 1 Combine oats, peanut butter, raisins, and honey in a bowl with a fork; knead by hand until fully incorporated. Roll into 1-inch balls. Refrigerate for at least 1 hour.

By Allrecipes Member

Ingredients

• ✓ rolled oat
• protein chocolate pea almond cashewmilk
• powdered peanut butter
• chia seed

Instructions

1. 1 Combine chocolate protein milk, oats, peanut butter powder, and chia seeds in a 1/2 pint jar with lid. Cover jar with lid.
2. 2 Refrigerate oatmeal for 8 hours or overnight.

By Chef Mo

Ingredients

• ✓ rolled oat
• greek yogurt
• strawberry jam
• chia seed

Instructions

1. 1 Stir together yogurt, oats, jam, and chia seeds in a jar or container. Cover and refrigerate, 8 hours to overnight.

By sweettooth

Ingredients

• ✓ rolled oat
• almond
• cashew
• water
• flax seed

Instructions

1. 1 Combine oats, almonds, and cashews in a large bowl; cover with 2 cups filtered water. Soak in the refrigerator 8 hours to overnight.
2. 2 Add flax seeds; let stand until mixture comes to room temperature and seeds react with water, about 1 hour.
3. 3 Transfer mixture to a blender; blend until creamy. Rest for 5 minutes; add remaining 2 cups filtered water. Blend until well combined, smooth, and creamy; strain through a fine-mesh sieve. Refrigerate for up to 1 week. Shake well before using.

By Buckwheat Queen

Ingredients

• ✓ rolled oat
• peanut butter
• honey
• peanut
• semi-sweet chocolate chip

Instructions

1. 1 Mix together oats, peanut butter, honey, peanuts, and chocolate chips in a medium bowl until blended. Refrigerate for 20 to 30 minutes.
2. 2 Roll into twenty 1-inch balls, using about 2 tablespoons for each one.

By Kraft Peanut Butter

Ingredients

• ✓ rolled oat
• all-purpose flour
• chicken liver
• egg
• vegetable oil

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking dish and line it with parchment paper.
2. 2 Add oats to the bowl of a food processor; pulse until finely chopped, 10 to 15 seconds. Transfer oats to a large bowl and mix in flour.
3. 3 Place livers in the food processor and process until smooth, 10 to 15 seconds. Add eggs and blend until well combined, about 10 seconds. Add oil and process until incorporated.
4. 4 Add liver mixture to oat and flour mixture; stir until well blended. Spoon into the prepared baking dish.
5. 5 Bake in the preheated oven until firm to the touch but not hard and crispy, 30 to 40 minutes.
6. 6 Remove from the oven and let cool completely before cutting into 50 pieces.

By Whitey

Ingredients

• ✓ rolled oat
• peanut butter
• walnut
• semisweet chocolate chip
• honey

Instructions

1. 1 Beat oats, peanut butter, walnuts, chocolate chips, and honey in the bowl of a stand mixer fitted with the paddle attachment until well combined, adding more honey if mixture is not holding together.
2. 2 Scoop mixture with a cookie scoop and form into 24 balls; place on a cookie sheet. Refrigerate until firm, 30 to 60 minutes.

By Artell Swapp Wadsworth

Ingredients

• ✓ rolled oat
• coconut sugar
• orange juice
• almond milk
• orange zest
• baking soda
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Combine oats, sugar, orange juice, almond milk, orange zest, baking soda, vanilla extract, and salt in a blender; blend until smooth. Pour batter into the prepared muffin cups, filling each to the top.
3. 3 Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tin for 10 minutes and serve warm.

By Tr Lindsey

Ingredients

• ✓ rolled oat
• water
• bacon bits
• butter
• creole seasoning

Instructions

1. 1 Place water and oats in a microwave-safe bowl. Cook at 50% power, stirring half way through cooking, until oats are softened, 3 to 5 minutes. Stir in butter until melted. Stir in bacon bits and Creole seasoning until evenly distributed.

By dorkbean