Mash the banana. In a medium bowl, mash the ripe banana with a fork until mostly smooth. A few small lumps are fine.

Stir in the wet ingredients. Add the nut butter, vanilla, and honey or maple (if using). Mix until creamy and well combined.

Add the dry ingredients. Stir in oats, ground flaxseed (or chia), cinnamon, and salt. Fold in chocolate chips and any optional add-ins.

Adjust texture. The mixture should be thick, slightly sticky, and hold together when pressed. If too wet, add 1–2 tablespoons more oats. If too dry, add a teaspoon of nut butter or a splash of milk.

Chill briefly. Cover the bowl and refrigerate for 15–20 minutes. This helps the oats hydrate and the mixture firm up, making rolling easier.

Roll into bites. Scoop about 1–1.5 tablespoons per bite and roll between your palms into balls. You should get 14–18 bites, depending on size.

Optional coating. Roll finished bites in shredded coconut, crushed nuts, or a dusting of cocoa for extra texture.

Serve or store. Enjoy right away, or refrigerate for later. They taste even better once they’ve set for an hour.