American · Snack
FODMAP-Friendly Peanut Butter Oat Balls
Rolled oats, peanut butter, and maple bound into low-FODMAP no-bake balls, batch-prepped for a gut-friendly American snack.
$
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
385Calories
13gProtein
20gFat
38gCarbs
8gSugar
6gFiber
118mgSodium
0mgChol
Goes well with
Zuccardi MalbecZuccardi Malbec — A medium-bodied red wi...
local
Sweet TeaSweet Tea — A clean, aromatic tea that r...
international
Instructions
1
Prep
In a medium bowl, combine 88g rolled oats, 12g chia seeds, 12g ground flaxseed, 0.25 tsp cinnamon, and a pinch of sea salt. Stir until evenly distributed. Add 104g peanut butter, 44g maple syrup, and 0.5 tsp vanilla extract. Mix with a sturdy spatula until a thick, sticky dough forms. Add water 1 tsp at a time if too dry to bind.
2
Build
Scoop dough into 6 balls of roughly 35g each, pressing firmly between your palms so each holds its shape without cracking. Arrange on a parchment-lined tray in a single layer.
3
Rest and plate
Refrigerate on the lined tray 30 minutes until fully firmed. Portion into 2 airtight containers—3 balls per container. Refrigerate up to 5 days or freeze up to 60 days. Serve with sliced kiwi or a small handful of blueberries on the side for extra fibre and freshness.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88g (3.1 oz) old-fashioned rolled oats
- 104g (3.7 oz) natural creamy peanut butter
- 44g (1.6 oz) pure maple syrup
- 12g (0.4 oz) chia seeds
- 12g (0.4 oz) ground flaxseed
- 0.5 tsp vanilla extract
- 0.25 tsp ground cinnamon
- pinch fine sea salt
- 1 tbsp water