Field Trip Nut-Free Energy Balls (Print Version)

Chewy energy balls packed with oats, honey, and seeds for a wholesome nut-free snack.

# Ingredient List:

→ Dry Ingredients

01 - 1 1/2 cups old-fashioned rolled oats
02 - 1/2 cup toasted sunflower seeds
03 - 1/4 cup pumpkin seeds
04 - 1/3 cup mini chocolate chips, nut-free brand
05 - 1/2 cup unsweetened shredded coconut, optional
06 - 1/4 teaspoon sea salt

→ Wet Ingredients

07 - 1/2 cup sunflower seed butter
08 - 1/3 cup honey
09 - 1 teaspoon pure vanilla extract

# Recipe Steps:

01 - In a large mixing bowl, combine the oats, sunflower seeds, pumpkin seeds, mini chocolate chips, shredded coconut if using, and salt. Mix thoroughly until evenly distributed.
02 - In a separate bowl, stir together the sunflower seed butter, honey, and vanilla extract until the mixture achieves a smooth, uniform consistency.
03 - Pour the wet mixture over the dry ingredients. Stir with a spatula until all components are evenly combined and the mixture holds together when pressed firmly.
04 - Using your hands or a small cookie scoop, roll the mixture into 1-inch balls, ensuring consistent sizing throughout.
05 - Place the balls on a parchment-lined tray. Refrigerate for at least 30 minutes to allow the mixture to firm up completely.
06 - Transfer the chilled energy balls to an airtight container and refrigerate for up to one week.

# Expert Suggestions:

01 -
  • Completely nut-free and safe for school lunches
  • No baking required—ready in 15 minutes
  • Naturally sweetened with honey and packed with wholesome oats
  • Customizable with seeds, chocolate chips, or dried fruit
  • Stays fresh in the fridge for up to a week
02 -
  • Always check labels on chocolate chips and seed butters to ensure they're produced in nut-free facilities if you have severe allergies
  • Wet your hands slightly when rolling the balls to prevent sticking
  • Store in a single layer for the first few hours in the fridge so they don't stick together
  • Double the batch and freeze half for up to 3 months—thaw overnight in the fridge
  • Add a pinch of espresso powder to the wet ingredients for a subtle mocha twist
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