Apple and peanut butter snack balls are my answer to that 3 p.m. slump when Henry walks in from the office and the kids drop their backpacks asking for “something good.” I keep a glass jar of them in the fridge every single week.
I came up with this little recipe one Sunday when Isabella begged for cookies and I was out of butter and flour. I had apples on the counter, peanut butter in the pantry, and a tub of PB2 from my last bariatric friendly snack experiment. Twenty minutes later, Emma was licking the bowl and Noah called them “candy.”
They have stuck around ever since. If you love quick fridge snacks like this, you will also want to peek at my low sodium high protein snacks roundup for more easy ideas.
Why You Will Love These Apple Peanut Butter Snack Balls
- Ready in under 15 minutes, no oven needed
- Naturally sweet from fresh apple and a touch of honey
- Loaded with protein from PB2 and creamy peanut butter
- High in fiber thanks to flax, chia, and rolled oats
- Kid approved (Isabella, Emma, and Noah qualify every recipe here)
- Perfect for meal prep, lunchboxes, and post workout snacks
Simple Ingredients For Apple And Peanut Butter Snack Balls
- 1 Granny Smith apple, finely chopped
- 1/2 cup rolled oats
- 1/3 cup + 2 tablespoons powdered PB2
- 2 tablespoons flax seed
- 1 tablespoon chia seed
- 1 tsp cinnamon
- 1 1/2 cups creamy peanut butter
- 1 to 3 tsp water, if needed
- 1 to 3 tsp honey, if needed
A quick note on the apple: tart Granny Smith holds up best because it stays crisp against the rich peanut butter. Honeycrisp works in a pinch, but dice it extra small so it does not weigh down the mixture.
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Apple And Peanut Butter Snack Balls
- Total Time: 25 minutes
- Yield: 16 balls 1x
Description
These apple and peanut butter snack balls are my answer to that 3 p.m. slump when Henry walks in from the office and the kids drop their backpacks asking for something good. No bake, ready in 15 minutes, and packed with protein from PB2 and creamy peanut butter.
Ingredients
- 1 Granny Smith apple, finely chopped
- 1/2 cup rolled oats
- 1/3 cup + 2 tablespoons powdered PB2
- 2 tablespoons flax seed
- 1 tablespoon chia seed
- 1 tsp cinnamon
- 1 1/2 cups creamy peanut butter
- 1 to 3 tsp water, optional
- 1 to 3 tsp honey, optional
Instructions
- Dice the Granny Smith apple as small as possible.
- In a large bowl, combine PB2 with creamy peanut butter. Stir until mixed through. If the PB2 is not blending in well, add 1 to 3 teaspoons of water until smooth.
- Add the oats, flax, chia, cinnamon, and apple. Fold to combine. If the mixture feels loose, add honey 1 teaspoon at a time as a binder.
- Refrigerate for 10 minutes, then form into 2 inch balls. Store in the refrigerator.
Notes
Swap honey for maple syrup for a deeper sweetness. Stir in mini dark chocolate chips for a dessert vibe. Roll the finished balls in shredded coconut or extra cinnamon. Use almond butter instead of peanut butter. Add a handful of raisins for extra chew. Storage: keep in a sealed glass container in the fridge for 3 to 4 days. For longer storage, freeze on a tray first, then move to a freezer bag for up to 2 months. Thaw in the fridge overnight before snacking.
- Prep Time: 15 minutes
- Category: Snack
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 219
- Sugar: 2g
- Sodium: 98mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Fiber: 3g
How To Make Apple Peanut Butter Snack Balls
- Dice the Granny Smith apple as finely as you can. The smaller the pieces, the better the balls hold together.
- In a large bowl, stir the PB2 powder into the creamy peanut butter. If it looks dry or crumbly, add water 1 teaspoon at a time until smooth.
- Add the oats, flax, chia, cinnamon, and chopped apple. Fold gently. If the mix feels loose, drizzle in honey to act as a glue.
- Pop the bowl in the fridge for 10 minutes. Trust me on this one. Cold dough rolls so much easier.
- Scoop and roll into 2 inch balls. Store in an airtight container in the fridge.
(P.S. A small cookie scoop gives you even portions every time.)
How To Store These Snack Balls
Keep the snack balls in a sealed glass container in the fridge for 3 to 4 days. Skip the counter, since fresh apple loses its crunch fast at room temperature.
For longer storage, freeze them on a tray first, then move them to a freezer bag. They hold up well for about 2 months. Thaw in the fridge overnight before snacking.
Fun Variations For Apple Peanut Butter Snack Balls
Want to switch things up? Here are a few twists my family loves:
- Swap honey for maple syrup for a deeper sweetness
- Stir in mini dark chocolate chips for a dessert vibe
- Roll the finished balls in shredded coconut or extra cinnamon
- Use almond butter instead of peanut butter
- Add a handful of raisins for extra chew
Ever tried a pinch of flaky sea salt on top? It makes the peanut butter taste even richer.
Common Questions About Apple And Peanut Butter Snack Balls
Can I Make Apple And Peanut Butter Snack Balls Ahead Of Time?
Yes, they are perfect for meal prep. I batch them every Sunday so my crew has a grab and go option all week long.
Do I Need To Peel The Apple First?
No, peeling is optional. I leave the skin on for extra texture and fiber, and the little flecks of red look pretty in every bite.
Why Are My Snack Balls Not Sticking Together?
Add 1 to 3 teaspoons of honey or water until the mixture holds its shape. Apple moisture varies, so trust the texture more than the exact measurements.
How Long Do Apple And Peanut Butter Snack Balls Last?
They last about 3 to 4 days in an airtight container in the refrigerator. Freeze a batch if you want them around longer.
Recipes You May Like
- Peanut Butter Banana Smoothie for another quick peanut butter favorite
- No Bake Peanut Butter Cheesecake Balls when you want a sweeter dessert bite
- Healthy Oatmeal Raisin Cookies that my kids beg for again and again
Final Thoughts
These apple and peanut butter snack balls are now a weekly habit in my kitchen. They are quick, filling, and the kids actually fight over the last one in the jar. If you give them a try, be sure to tag me on Instagram so I can see your version. And save this recipe to Pinterest for later!
