No-Bake Cinnamon Energy Balls
on Oct 10, 2020, Updated Oct 14, 2026
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These no-bake cinnamon energy balls are made with just four simple ingredients: dates, oats, maple syrup and cinnamon. They’re soft, chewy, naturally sweet and ready in about 15 minutes, with no oven required.
Unlike many energy ball recipes, these cinnamon bites are made without nuts or nut butter. They’re an easy option for lunch boxes, road trips, hiking snacks or keeping in the fridge when you want something sweet. You can also freeze them for later.
They’re vegan, oil-free and made with pantry-friendly ingredients. Keep them simple with a dusting of cinnamon, or customize them with chocolate chips, raisins or shredded coconut.
What Readers Are Saying
These are so delicious! I store and eat them right out of the freezer, and so do the kids.
Why You’ll Love Cinnamon Energy Balls
- No baking required: Make a batch in about 15 minutes using a food processor.
- Nut-free: Made with oats and dates instead of nuts or nut butter.
- Naturally sweet: Dates provide most of the sweetness, with a small amount of maple syrup for flavour and texture.
- Easy to customize: Add chocolate chips, raisins, shredded coconut or a little vanilla.
- Freezer-friendly: Keep a batch on hand for quick snacks throughout the week.
- Portable: Pack them for work, school, road trips or outdoor adventures.
These easy no-bake balls are nut-free, which can be hard to come across in energy ball recipes though I also have these Nut-Free Flax Seed Energy Balls and Nut-Free Sunflower Seed Energy Balls.
Ingredients You’ll Need
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- Oats: Rolled oats, quick oats or large-flake oats all work. You’ll blend them into a coarse flour before adding the remaining ingredients. For a gluten-free version, use certified gluten-free oats.
- Dates: Soft, moist dates are essential for a dough that sticks together. Medjool and Sayer dates both work well. If your dates feel dry or firm, soak the pitted dates in hot water for 15 minutes, then drain them thoroughly before using.
- Maple syrup: A small amount adds sweetness and helps bring the mixture together. You can substitute agave syrup. Honey also works if you don’t need the recipe to be vegan.
- Cinnamon: Start with 1 tablespoon for a noticeable cinnamon flavour. If you prefer a stronger, spicier bite, add up to another tablespoon to taste.
- Sea salt: A small amount balances the sweetness of the dates and maple syrup. Fine sea salt works best for even distribution.
Variations & Add-Ins
- Chocolate: Mix in up to ½ cup of mini chocolate chips or finely chopped dark chocolate.
- Raisins or dried cranberries: Add up to ½ cup for extra sweetness and a chewy texture.
- Coconut: Replace up to ½ cup of the oats with shredded coconut.
- Vanilla: Add 1 teaspoon of vanilla extract to complement the cinnamon.
- Ground flax or chia seeds: Add 2–3 tablespoons for extra fibre and a slightly different texture.
- Warm spices: Replace some or all of the cinnamon with apple pie spice or pumpkin pie spice.
How to Make Cinnamon Energy Balls
Step 1. Add the oats to a food processor and pulse until they resemble a coarse, grainy flour. You don’t need to blend them into a fine powder.
Step 2. Add the dates, maple syrup, cinnamon and salt. Process until the mixture forms a sticky dough that holds together when pressed between your fingers. Stop to scrape down the sides of the food processor as needed.
If the mixture looks crumbly and won’t hold together, add 1 teaspoon of warm water and process again. Repeat as needed, adding water gradually so the dough doesn’t become too wet.
Step 3. Scoop out portions of dough and roll them between your palms to make approximately 20 balls. If the dough sticks to your hands, lightly dampen your palms.
Leave the balls plain or sprinkle them with cinnamon. You can also roll them in shredded coconut, cocoa powder or a mixture of cinnamon and coconut sugar. For a chocolate coating, dip the finished balls in melted chocolate and refrigerate or freeze until set.
Tip: You can also press the mixture into a lined baking pan and cut it into bars, or crumble it over oatmeal, smoothie bowls or yoghurt.
FAQ
Yes, you can experiment with replacing the oats with nuts such as cashews or almonds. Blend the nuts into a coarse meal before adding the remaining ingredients. The texture and amount of moisture needed may differ from the original recipe, and this variation will no longer be nut-free.
Yes, the ingredients are naturally gluten-free when sourced appropriately. If you need to avoid gluten due to coeliac disease or another medical reason, choose certified gluten-free oats and check the labels of your other ingredients.
Yes. To make these sugar-free (no added sugar), omit the maple syrup and blend iYes. Omit the maple syrup and process the mixture as directed. If the dough is too dry to hold together, add warm water 1 teaspoon at a time until it reaches the right consistency. The finished balls will be less sweet.
The most common reason is that the dates are too dry. Use soft, moist, pitted dates for the best results. If your dates are firm, soak them in hot water for 15 minutes, then drain them thoroughly. If the mixture is still crumbly after processing, add a little warm water and blend again.
Storing
- Refrigerator: Store the energy balls in an airtight container in the fridge for up to 10 days.
- Freezer: Freeze in a freezer-safe container or bag for up to 3 months. Let them thaw briefly at room temperature before eating, or enjoy them straight from the freezer for a firmer texture.
- On the go: These energy balls are convenient for packed lunches, road trips and outdoor activities. They can soften in warm conditions, so keep them cool when possible.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
No-Bake Cinnamon Energy Balls
Ingredients
- 2 cups oats, 200 g
- 1.5 cups packed, soft pitted dates, 283 g
- 1 tbsp pure maple syrup
- 1 tbsp cinnamon
- 1/4 tsp sea salt
Instructions
- Blend the oats. Add the oats to a food processor and pulse until they resemble a coarse, grainy flour. You don't need to blend them into a fine powder.
- Add the remaining ingredients. Add the dates, maple syrup, cinnamon and salt. Process until the mixture forms a sticky dough that holds together when pressed between your fingers. Stop to scrape down the sides of the food processor as needed. If the mixture looks crumbly and won't hold together, add 1 teaspoon of warm water and process again. Repeat as needed, adding water gradually so the dough doesn't become too wet.
- Roll into balls. Scoop out portions of dough and roll them between your palms to make approximately 20 balls. If the dough sticks to your hands, lightly dampen your palms.
- Add your preferred coating (optional). Leave the balls plain or sprinkle them with cinnamon. You can also roll them in shredded coconut, cocoa powder or a mixture of cinnamon and coconut sugar. For a chocolate coating, dip the finished balls in melted chocolate and refrigerate or freeze until set.
Notes
Nutrition
Originally published on July 22, 2017.
Just made these as written, and really like them. Shared the recipe with my three kids (18-28 years old) and hope they’ll try them. They’re tasty, filling, and fairly easy to make. I noticed 1 reviewer said their dough came out just crumbs. It’s possible they weren’t processed enough. I used packaged Natural Delights Fresh Medjool Dates and used the 12 oz package. I didn’t time how long it took to process them, but I kept checking on them after a few seconds, then processed some more, maybe four or five times. I didn’t think they’d have been easy to roll into balls before then. By the time I got to the right stiffness, the food processor was struggling, as the dough was clumping up. I stopped then, and they rolled just fine. I’ve popped them in the fridge to eat within 10 days, but I don’t think they’ll last that long. With so many reviewers saying they eat them straight from the freezer, I may freeze a few just to try that. I don’t think they’ll last three months, the max time to be in the freezer, as I enjoy them!
These are so delicious! I store and eat them right out of the freezer….so do the kids.
I have made these for the first time as Christmas gifts this year. They are such a hit! I’m not a big chocolate fan so the cinnamon is perfect. Next time I’ll try the coconut on the outside. Perfect little treat – thanks!