In a large mixing bowl, measure and combine the rolled oats, ground flaxseed (or chia seeds), mini chocolate chips (if using), and the optional pinch of salt. Gently toss the ingredients together until they are evenly distributed.

In a separate, medium-sized bowl, measure the peanut butter, honey or maple syrup, and the vanilla extract. Stir these wet ingredients vigorously until the mixture is smooth, creamy, and completely uniform in texture.

Pour the combined wet mixture directly into the large bowl containing the dry ingredients. Use a sturdy rubber spatula or wooden spoon to thoroughly mix everything together. Ensure you scrape down the sides and bottom of the bowl to fully incorporate all the dry ingredients into the peanut butter base. The mixture should be thick and slightly sticky.

Check the consistency by pressing a small amount of the mixture between two fingers. If it holds its shape firmly, it is ready. If it seems too dry and crumbly, add 1/2 teaspoon of water or milk at a time until the desired stickiness is reached. Cover the bowl tightly with plastic wrap and transfer the mixture to the refrigerator to chill for a minimum of 30 minutes.

Line a large baking sheet or plate with parchment paper. After the mixture has chilled, use a standard tablespoon or a small cookie scoop to portion out the mixture. Roll each portion firmly between the palms of your hands to form spherical bites, approximately 1 to 1.5 inches in diameter. This recipe yields 18–20 bites.

Place the finished energy bites onto the prepared baking sheet. They are ready to eat immediately. For best texture and long-term storage, store the bites in an airtight container in the refrigerator for up to 1 week, or freeze them for up to 3 months. Allow frozen bites to thaw slightly before consuming.