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No-Bake, Low-Mess, Energy Snack Bites

Recipe by Jenn Giam Smith

These no-bake snack bites are a one-bowl, no-oven recipe built on pantry staples. Chunky peanut butter, oats, chia seeds, chocolate and butterscotch chips — rolled in shredded coconut and chilled until firm. They taste like a candy bar and take about 15 minutes of hands-on time.

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5 from 1 review

Finished snack bites in a ceramic bowl

Ingredients

Units Scale

Wet / Binding:

Dry Mix-Ins:

  • 1 1/2 cups old-fashioned rolled oats
  • 1/4 cup chia seeds
  • 1/4 cup flaxseed meal (ground flax)
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup butterscotch chips

For Rolling: 

  • 1/2 cup unsweetened coconut flakes

Instructions

  1. In a large bowl, stir together the peanut butter, honey, vanilla, and salt until combined.
  2. Add the oats, chia seeds, flaxseed meal, ½ cup coconut flakes, chocolate chips, and butterscotch chips. Mix until fully incorporated. The mixture will look dry at first — keep mixing until it forms a thick, stiff dough.
  3. Using a 1½ tablespoon cookie scoop, portion the mixture and roll each portion into a smooth ball.
  4. Place the remaining ½ cup coconut flakes in a shallow bowl. Roll each ball in the coconut, pressing lightly to adhere.
  5. Arrange in a container or on a lined baking sheet. Refrigerate for 1–2 hours (or freeze for 15–30 minutes) until firm.
  6. Store in a sealed container in the refrigerator.

Recipe Video

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Equipment

Notes

Peanut butter: Natural (no added sugar) chunky peanut butter is recommended. Sunflower butter works as a nut-free swap. If the mixture is too dry to roll, add 1–2 tablespoons more peanut butter.

Butterscotch chips: If you’re not a butterscotch fan, just double the chocolate chips.

Honey: Swap 1:1 with maple syrup.

Coconut: If you have a coconut sensitivity, replace with additional flaxseed meal or oats in the dough.

Toasting the coconut: Optional but great. Toast the rolling coconut in a dry skillet over medium heat for 2–3 minutes, stirring, until golden. Cool completely before rolling.

Chilling tip: If your bites aren’t holding their shape while rolling, chill the dough for 15–20 minutes before scooping.

Storage:

  • Refrigerator: 5–7 days in a sealed container
  • Freezer: Up to 3 months
    • Freezer tip: Pack them frozen in a lunch bag — they’ll thaw to the perfect texture by lunch.

Find it online: https://www.jenn-smith.com/no-bake-energy-snack-bites/