today’s taste: peanut butter breakfast balls

all recipes, breakfast | November 13, 2016 | By


Although you may not know it from the HDHM blog or Instagram, I travel quite a bit for work. Consulting often means I fly to a client site on Monday and return home on Thursday. Even if my project is within driving distance I typically leave my apartment before the sun rises – the joys of LA traffic. There are certainly upsides, though – thanks to consulting, Emily has been able to pay me a couple visits here in Orange County! But because of my schedule, I rarely have the luxury of a sit-down breakfast on a weekday morning. For a while, I relied on store-bought granola bars, bags of cereal, or even oatmeal from Starbucks in a pinch. But these options can get expensive – and, while I have few qualms about spending money on food (fewer qualms than most, in fact), I prefer to spend it on meals and desserts slightly more remarkable than Starbucks oatmeal.


Last winter, my mom stumbled upon a bakery in Minneapolis selling “protein balls.” This happened before these snacks took the food blogging world by storm, and she was intrigued. Like any good baker – or detective – she struck up a conversation with the owner of the bakery, who kindly scribbled down the recipe on a scrap of paper for her. She shared it with me, and after a few tweaks and adjustments they have become my staple breakfast – hence, the fond nickname “breakfast balls.”


These balls are perfect for almost any occasion; breakfast, mid-morning snack, afternoon snack…you get the idea. They’re even an easy dessert if you have a stockpile in the fridge! The combination of peanut butter and oats will keep you full and awake. And, like our chocolate chip banana bread, the balls contain ground flaxseed – which has the glamorous “superfood” label due to its high content of omega-3 fatty acids.


Plus, the balls are a cinch to make – simply stir together the ingredients and, using either a cookie scoop or spoon and your hands, roll them into balls approximately one inch in diameter. The recipe produces a large batch; you can store them in the fridge for about a week. As long as they don’t grow too warm, the balls also travel well. A recent batch of mine flew from California to Korea and then Japan – but more on that later! The recipe is highly customizable, too; my favorite substitutions are crunchy peanut butter rather than creamy and unsweetened, shredded coconut for chocolate chips. Feel free to get creative, though – raisins or dried fruit for the chocolate chips, maple syrup or agave for the honey, or other nut butters for the peanut butter may all work well. Regardless – toss your choices into a big mixing bowl and say hello to the most addictive new snack in your kitchen!


peanut butter breakfast balls
peanut butter chocolate chip protein bites
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
  1. 1 cup peanut butter
  2. 2 cups quick-cooking oats
  3. 1 cup ground flax
  4. 1 teaspoon vanilla extract
  5. ½ cup honey
  6. 1 cup chocolate chips
  1. Stir all ingredient together in a mixing bowl until thoroughly combined.
  2. Using a cookie scoop (or a normal spoon) and your hands, roll dough into balls (approximately 1” in diameter). Store in fridge until ready to eat.
  1. Balls keep in fridge for about a week.
honey dukes homemade

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  1. Leave a Reply

    Mary Cass
    November 21, 2016

    Thanks for making the recipes so easy to print. And keep on sharing please 🙂

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