Peanut Butter Balls

Excerpted from Plant-Based on a Budget by Toni Okamoto

I originally came up with this recipe for the snack e-book on, and it was such a huge hit that I wanted to make sure it was included here. What makes it so popular? Apart from being capital-D delicious, it’s also a recipe with only three ingredients. That’s my favorite kind! Once you’re done prepping these, toss them into an airtight container or plastic bag and store them in the refrigerator for up to 5 days. They’re great to keep on hand whenever you need a snack.

Yields 12 balls

1 cup old-fashioned rolled oats
1/2 cup creamy peanut butter
1/4 cup raisins

Optional Additions:
1/4 cup vegan semisweet mini chocolate chips added in step 1
1/4 cup coconut shreds added in step 1
1/4 cup chopped nuts added in step 1


  1. Add all the ingredients to a large bowl. Using your hands, mix together thoroughly.
  2. Roll the mixture into small balls with your hands, making each about the size of a tablespoon. Place the balls on a baking sheet.
  3. Put the baking sheet into the freezer for 30 minutes.
  4. Remove from the freezer and eat immediately, or store in an airtight container or plastic bag in your refrigerator for up to 5 days.

Toni’s Tips:

>> These make a great kid-friendly cooking project. You can invite the whole family to join in the fun. Set up a workstation that has the three main ingredients, and maybe a second station with optional additions like mini chocolate chips, coconut shreds, or chopped nuts. Just make sure to add extra peanut butter if you’re adding extra ingredients.

>> For the peanut butter, be sure to use one that’s well blended, not the kind where the oil separates out.

Testers’ Tips:

>> “If the balls are not quite sticking together when you’re rolling them, try squeezing the mix tightly in your hand and then forming it into balls.” —Laura V. from Saint Paul, MN

>> “I pressed all the dough into my Pyrex bread pan, stuck that in the freezer, and cut twelve bars that way. It made the process even quicker.” —Toube B. from Chico, CA

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May 2024

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