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Peanut Free Snacks for Kids – Sunflower Butter Oat Balls - A Quick, No-Bake Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Rolled oats old-fashioned: 2 cups. Provides chew and structure.Avoid instant oats—they get mushy.
  • Sunflower seed butter: 3/4 cup. Choose a creamy unsweetened version if you can.
  • Honey or pure maple syrup: 1/3 cup. Honey holds everything together and adds sweetness. Maple syrup is a vegan alternative.
  • Ground flaxseed or chia seeds: 2 tablespoons. Adds omega-3s and helps bind the mixture.
  • Mini chocolate chips dairy-free if needed: 1/3 cup. Optional, but kid-favorite.
  • Vanilla extract: 1 teaspoon. Rounds out the flavor.
  • Pinch of salt: Optional but it brightens the sweetness.
  • Water or milk dairy or non-dairy: 1–2 tablespoons, as needed, to adjust texture.
  • Optional add-ins: 1/4 cup finely chopped dried fruit raisins, cranberries, apricots, shredded coconut, or pumpkin seeds.

Method
 

  1. Measure and prep: Line a baking sheet or plate with parchment paper. This helps the oat balls set without sticking.
  2. Mix the wet ingredients: In a medium bowl, stir together sunflower seed butter, honey (or maple syrup), vanilla, and a pinch of salt until smooth.
  3. Add the dry ingredients: Add rolled oats, ground flaxseed (or chia), and any optional seeds or coconut. Stir to combine. If using chocolate chips or dried fruit, fold them in last.
  4. Adjust the texture: If the mixture feels dry or crumbly, add 1 tablespoon of water or milk at a time until it holds together when pressed. If it’s too sticky, sprinkle in a bit more oats.
  5. Chill briefly (optional but helpful): Pop the bowl in the fridge for 10–15 minutes. Slightly chilled dough is easier to roll.
  6. Roll into balls: Use a small cookie scoop or spoon to portion about 1 tablespoon of mixture per ball. Roll between your palms to form smooth rounds. You should get about 18–22 balls.
  7. Set and store: Place on the lined sheet and refrigerate for 20–30 minutes to firm up. Then transfer to a container for storage.