By the Chef Marshall O’Brien Group

Makes 16 balls


  • 1 cup old fashioned (regular) oats
  • 2/3 cup peanut butter, or other nut butter
  • 1/2 cup coconut flakes with no added sugar
  • 1/2 cup dates, finely chopped
  • 1/4 cup ground flax seed
  • 1/4 cup semisweet mini chocolate chips
  • 1/4 cup sunflower seeds
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon kosher salt


  1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and chill in refrigerator for half an hour.
  2. Roll into golf ball-sized balls, about two tablespoons each. These taste even better the next day, after the flavors blend.
  3. Store in an airtight container, refrigerated, for up to 1 week. Make in batches and freeze for months.

Chef Marshall O’BrienThe Chef Marshall O’Brien Group is a dedicated assembly of professionals based in Minneapolis, Minnesota, committed to the goal of using nutrition to get kids and families to lead happier, healthier lives.