1-First Step: Gather and measure everything Before you start mixing, measure out all of your ingredients. Having everything ready makes the process smooth and quick. If your peanut butter is thick or cold, let it sit at room temperature for a few minutes first. That makes it easier to stir into the mixture. You can also line a tray or plate with parchment paper before you begin rolling.

2-Second Step: Stir the mixture together Add all ingredients to a medium mixing bowl and stir until fully combined. A sturdy spoon or spatula works fine. Keep mixing until the oats and flaxseed are coated and the mixture looks sticky and evenly blended. This part should only take a few minutes. If the mixture feels too dry and crumbly, add a little more peanut butter. If it feels too wet, add a spoonful or two of oats to help it firm up.

3-Third Step: Chill the dough Cover the bowl and place it in the refrigerator for 1 to 2 hours. This chilling step helps the mixture firm up so it is easier to shape. If you are short on time, you can speed things up by putting the bowl in the freezer for 20 to 30 minutes. That short chill makes a big difference. The oats absorb some of the moisture, and the mixture becomes less sticky and much easier to roll.

4-Fourth Step: Roll into 1-inch balls Once the mixture is chilled, scoop out small portions and roll them between your palms into 1-inch balls. A small cookie scoop can help keep the size even, but a spoon works too. If the mixture sticks to your hands, lightly dampen your palms with water. Try to keep the balls roughly the same size so they chill and store evenly. This recipe makes about 20 to 25 balls, depending on how large you roll them.

5-Final Step: Serve or store You can eat them right away, but they taste even better once fully chilled. Store the energy balls in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze them for up to 3 months. They thaw quickly, so they are easy to grab whenever you need a snack.