These Dates Oatmeal Balls are made with just pitted dates, rolled oats, cinnamon, and a spoonful of nut butter, blended together and rolled into simple no-bake bites. No added sugar needed here – the dates do all the sweetening on their own.

I keep these on hand for busy mornings when there’s no time for a real breakfast, or as a snack for the kids after school. They’re about as simple as a homemade snack gets. I like pairing these with high-protein snacks or a bowl from these chia seed recipes for a well-rounded snack plate.

If you like simple no-bake snacks like this one, these are worth checking out too:

Ingredients You’ll Need

Soft, fresh dates are what hold this whole recipe together, so check they’re not dried out before you start. Old-fashioned rolled oats give a chewier bite than quick oats, though either works here.

Ingredients

1 1/2 cups pitted dates
1 cup rolled oats
2 tbsp almond butter or peanut butter
1/2 tsp ground cinnamon
1/4 tsp salt
1 to 2 tbsp water, as needed
2 tbsp rolled oats, for rolling (optional)

Directions

Soak the pitted dates in warm water for 10 minutes if they feel firm or dry.
Drain well before using, since extra water in the mixture will make the balls too soft to hold their shape.
Skip this step if your dates are already soft and sticky to the touch.
Add the dates, oats, nut butter, cinnamon, and salt to a food processor.
Pulse until the mixture comes together into a thick, sticky dough that clumps when pressed between your fingers.
If it looks too dry and crumbly, add water a teaspoon at a time until it holds together.
Scrape down the sides of the processor as needed to make sure everything blends evenly.
The mixture is ready when it forms a ball on its own or sticks together easily when pinched between two fingers.
This one comes together faster than most energy ball recipes, since there’s no chill time needed for the dough itself.
Scoop about a tablespoon of the mixture and roll it between your palms into a smooth ball.
Repeat with the remaining mixture, wetting your hands slightly if the dough starts sticking too much.
You should get around 14 balls depending on how big you roll them.
Roll the finished balls in the extra oats if you’d like a drier, less sticky exterior.
Place them on a parchment-lined tray and chill in the fridge for about 15 minutes before eating.
They firm up nicely after a short chill, though they’re perfectly fine to eat right away too.
Serve chilled or at room temperature and enjoy!

Important Recipe Notes

Use soft, fresh dates. Dried-out dates won’t blend smoothly and the balls won’t hold together, no matter how much you process them. Soak them first if they feel firm.
This recipe is naturally gluten-free as long as you use certified gluten-free oats, since regular oats can be cross-contaminated during processing.
Don’t over-add water. It’s easy to overcorrect a dry mixture and end up with something too soft to roll. Add it a teaspoon at a time and mix well between additions.
These are about as simple as snacks get, which makes them a good one to let kids help make. Rolling the balls is an easy task for little hands.
Store in an airtight container in the fridge for up to 2 weeks, or at room temperature for about 5 days. These also freeze well for up to 3 months.
No nut butter on hand? Sunflower seed butter works as a nut-free substitute without changing the texture much.

How to Serve, Store & Customize This Recipe

Serving: Serve these at room temperature or chilled, as a quick breakfast on the go or an afternoon snack. Pack a few in a small container for lunchboxes or car rides.

Storing: Keep them in an airtight container in the fridge for up to 2 weeks, or at room temperature for about 5 days. For longer storage, freeze in a single layer until solid, then transfer to a freezer bag for up to 3 months.

Customizing: Add a handful of mini chocolate chips or chopped nuts to the mixture for extra texture, or swap the cinnamon for pumpkin pie spice in the fall. A tablespoon of shredded coconut mixed in adds a slightly chewier bite too.