Vegan Gingerbread Oat Energy Balls [gluten-free]

Snack time is the best time with these seasonal Gingerbread Oat Energy Balls! Made vegan and gluten-free friendly using One Degree Organic Sprouted Oats. One bowl and no food processor needed! Dip them in dairy-free chocolate for a healthier treat!

Gearing up for a full week ahead before Christmas comes? Yeah, me too. 

This time of year always goes by so fast. All of the holiday parties, plans, things to do – cleaning, decorating, baking, shopping, gift wrapping. I’m trying to take it all in before the new year. My plan for these next two weeks is to slow down and stay present. It’s hard when your job kind of relies on planning content about a month in advance but I shall do my best. I think journaling and practicing gratitude can help you stay present but I’ve also been writing down in my planner things I am looking forward to.

So for this week I’m looking forward to when my Pal and her husband fly in from WA for the holidays. We’re getting together with some friends from high school on Saturday. Then Christmas Eve it is all about baking, decorating gingerbread houses and probably watching the Family Stone –my favorite Christmas movie. And Christmas day is usually a pretty lazy one for us – both Drew’s parents and mine live in the same city, so we just bounce back and forth between their houses Christmas day. Nothing too crazy. 

Being in our new house for the first time this year during the holidays is also something I have been looking forward to and enjoying this December. I haven’t truly decorated it how I want to because we’re still lacking furniture (new couch on the way though!) and shelves to put up all of the decorations, but it is what it is! I was in HomeGoods last weekend and I just wandered through all of the holiday aisles and it seriously overwhelmed me – so many ideas! Except I had no clue how to implement them. Maybe next year I’ll have my life together enough to decorate and go all-out for the holidays… One can only hope. 

At least I have these

Gingerbread Oat Energy Balls

It’s been ages since I’ve made oat energy balls and I forgot how delicious they are! Not to mention ridiculously easy and QUICK.

One bowl, no food processor and simple clean up. Oh and only about 20 minutes before you can eat said Gingerbread Energy Balls.

We’re using One Degree Organic Sprouted Rolled Oats in this recipe. Their rolled oats are vegan (they use vegan farming methods!), gluten-free and organic.

And if you’re wondering why they’ve sprouted the oats, it’s because once the oats have been sprouted, it is said to help lower the amount of phytic acid the oats contain. Grains and oats naturally contain phytic acid, which can actually block the absorption of nutrients in the body. When the grain is sprouted the availability of the nutrients are increased, meaning the phytic acid is broken down. This can also aid in digestion.

So basically One Degree Organic Sprouted Rolled Oats are pretty freaking awesome and perfect for these gingerbread energy balls.

what you need

One Degree Organic Sprouted Rolled Oats
cinnamon
chia seeds (or flaxseed meal)
ginger
nutmeg
cloves
cashew, almond or sunflower seed butter
brown rice syrup or honey
molasses

So one bowl and less than five minutes to bring the mixture together. Then you pop in the fridge (helps make handling the mixture a little easier) before rolling into tablespoon size balls of energy.

TIP: Use a rounded 1/2 tablespoon to scoop and then roll between the palms of your hand until even.

Energy balls are the perfect grab-n-go snack too… You know, like when you have to run out the door for some last-minute holiday shopping but you’re hungry and don’t have time to make food. Just me? 

Oh oh! AND if you’re feeling like a little treat… Don’t be afraid to dip these guys into some melted chocolate. They’d be the perfect healthy dessert for gifts or holiday cookie trays.

★★★★★

4.3 from 3 reviews

How to Make...

Gingerbread Oat Energy Balls [gluten-free, vegan-friendly]

Snack time is the best time with these seasonal Gingerbread Oat Energy Balls! Made vegan and gluten-free friendly using One Degree Organic Sprouted Oats. One bowl and no food processor needed! Dip them in dairy-free chocolate for a healthier treat!

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

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Ingredients

• 1 1/3 cup rolled oats
• 2 tsp ground cinnamon
• 1 TBS chia seeds (or flaxseed meal)
• 2 tsp ground ginger (1 tsp if you don’t love ginger)
• 1/4 tsp ground nutmeg
• 1/8 tsp cloves
• 1/2 cup cashew, almond or sunflower seed butter
• 3 TBS brown rice syrup or honey
• 2 TBS molasses
• 1/2 tsp vanilla extract

chocolate for dipping:

• 1/2 cup dairy-free dark chocolate chips
• 1 tsp coconut oil

Instructions

1. In a large bowl combine oats, spices and chia seeds.
2. Add in nut/seed butter, brown rice syrup or honey, molasses and vanilla extract. Use sturdy spatula or spoon to combine.
3. Place bowl in freezer for about 10 minutes (or fridge for 20 minutes). The cold mixture will make forming the energy balls a lot easier.
4. Using a 1/2 round tablespoon, scoop mixture into rounded balls and roll between palms to shape. You should get roughly 20 rounded tablespoon size balls.
5. Store energy balls in airtight container in fridge about 2 weeks. Or freezer about 2-3 months.
6. If dipping in chocolate: line medium baking sheet with parchment paper; set aside. Place chocolate chips and coconut oil in saucepan; melt chips over low-medium heat stirring until smooth. Remove pan from heat and carefully dip energy balls into chocolate then place on lined baking sheet. Transfer pan to fridge to allow chocolate to set before storing in container. Enjoy!

Recipes Notes:

nutrition info approximate, does not include chocolate coating.

Nutrition Information:

• Serving Size: 1 energy ball
• Calories: 81
• Sugar: 4g
• Fat: 4g
• Carbohydrates: 11g
• Fiber: 1g
• Protein: 2g

Category: Snack Method: no bake Cuisine: American Author: Ashley Yield: 20 energy balls 1x

Keywords: Gingerbread Oat Energy Balls, gluten free energy balls, giingerbread energy balls

SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE

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