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No Bake Monster Balls

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These no bake monster balls are a fun snack for adults and kids. They are a blend of peanut butter, oats, honey, M&M’s, and peanut butter chips all rolled into one little ball.

With no baking required, these snacks are quick to whip up and can be enjoyed on the go or as a fun addition to any lunchbox.

A plate with a blue rim that is filled with monster energy balls.

These bite-sized treats are not only fun to make, but they are also packed with flavor. Perfect for satisfying those mid-day cravings or as a sweet treat after dinner, these monster balls are sure to become a household favorite in no time.

A monster ball in front of a white plate filled with monster balls.

Please note that oats are naturally gluten-free but can become contaminated during processing so it is important to use certified gluten-free oats if you need this snack to be gluten-free.

Tools to use for this recipe

For this recipe you will need:

Monster Cookie Ball Ingredients

The ingredients to make monster balls.
  • old-fashioned oats
  • creamy peanut butter
  • honey
  • peanut butter chips
  • some M&M’s or preferred candy

*Use gluten-free oats to keep this recipe gluten-free. M&M’s are gluten-free but are not made in a gluten-free dedicated facility. You can read more about are M&M’s gluten-free?

For a certified gluten-free M&M’s alternative I suggest these:

How to Make Monster Balls

Step 1: Gather the ingredients. Add all of the ingredients to a large bowl.

A glass bowl with oats, peanut butter chips, M&M's, peanut butter, and honey.

Step 2: Mix. Using a spatula, mix the ingredients until combined.

A glass bowl with the ingredients mixed together and a spoon.

Step 3: Make into balls. Using a spoon, scoop out about 1-½ tbsp of the mixture and roll it into a ball. Repeat this process for the rest of the mixture and place all of the balls onto a parchment-lined baking sheet. 

Forming the monster cookie balls and placing them on parchment paper.

Step 4: Refrigerate the balls. Place the mixture in the fridge for 35 minutes or until slightly firm.

Numerous monster energy balls on parchment paper.

How to Store No Bake Monster Balls

Store these no bake monster balls in an airtight container in the fridge for up to 1 week. You can make them ahead and place them in the freezer for up to 2 months. Thaw the monster balls in the fridge overnight before enjoying.

A close up of a plate that is filled with monster cookie balls.

Substitution Ideas

These balls are very customizable. You can use any nut butter including sunflower or almond butter instead of peanut butter. 

Instead of using peanut butter chips you can use chocolate chips, milk chocolate chips, white chocolate chips, etc.

You can also use can kind of candy instead of M&M’s.

Two monster balls in front of a white plate filled with monster balls.

More gluten free snacks to try

If you love snacks, here are more gluten free desserts and gluten free snacks! Make sure to check out my huge collection of gluten free dinner recipes.

If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.

Monster Ball Recipe

Yield: 16 balls

Monster Balls

A plate with a blue rim that is filled with monster energy balls.

These no bake monster balls are a fun snack for adults and kids. They are a blend of peanut butter, oats, honey, M&M's, and peanut butter chips all rolled into one little ball.

Prep Time 5 minutes
Additional Time 35 minutes
Total Time 40 minutes

Ingredients

  • 1 cup old-fashioned oats
  • ½ cup creamy peanut butter
  • ⅓ cup honey
  • ¼ cup peanut butter chips
  • ¼ cup M&M's or preferred candy

Instructions

  1. Add all of the ingredients to a large bowl. Using a spatula, mix the ingredients until combined.
  2. Using a spoon, scoop out about 1-½ tbsp of the mixture and roll it into a ball.
  3. Repeat this process for the rest of the mixture and place all of the balls onto a parchment-lined baking sheet. 
  4. Place the mixture in the fridge for 35 minutes or until slightly firm.

Notes

  • Store these monster balls in an airtight container in the refrigerator for up to 1 week. You can make them ahead and place them in the freezer for up to 2 months. Defrost in the refrigerator for 24 hours before enjoying.
  • Use any nut butter including sunflower or almond butter instead of peanut butter. 
  • Swap any flavor of chocolate chip for the peanut butter chips if preferred.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 119Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 48mgCarbohydrates: 15gFiber: 1gSugar: 10gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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