These protein balls are the kind of snack you can keep in the fridge and grab anytime – after school, mid-afternoon, or when you just want something a little sweet. They’re simple, no-bake, and made with wholesome ingredients, making them a reliable, protein-packed snack for real life.
I love having protein energy balls on hand. They are great when I’m in a rush at breakfast, or just as easy to grab anytime I want a quick protein boost, like after a workout. Sometimes trying to find ways to increase your overall protein intake can feel like a chore, but these are simple to make, and genuinely tasty. When 13 peanut butter protein balls are made each one has 7g of protein.
This main recipe is slightly modified to create three different flavor variations. Each version starts with the same base: a natural nut butter (or seed butter), protein powder, oats, and ground flaxseed. A liquid sweetener like maple syrup adds just enough sweetness, but you can easily swap in honey, agave, or brown rice syrup depending on what you have on hand. From there, it’s all about flavor – chocolate chips, white chocolate chips, shredded coconut, espresso powder, cocoa powder, cinnamon, or other warm spices like pumpkin spice all work beautifully.
Why You Will Love These Protein Balls
- Perfect for everyday snacking – great for breakfast on the go, afternoon cravings, or a quick post-workout bite
- A good source of protein without tasting like a protein bar
- No-bake and easy to make – just mix, roll, and chill
- Three delicious flavor variations so you can switch things up during the week
- Made with simple pantry ingredients you likely already have on hand
- Easy to customize with different nut butters, sweeteners, or mix-ins
- Meal-prep friendly – make once and enjoy all week
Equipment Needed
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Ingredients For Three Flavors of Protein Balls
Peanut Butter Protein Balls – base recipe
- Vanilla Protein Powder
- Quick Oats
- Ground Flaxseed
- Mini chocolate chips (can also use regular size)
- Cinnamon
- Maple Syrup (other sweeteners like honey, agave syrup, or brown rice syrup work too)
- Natural Peanut Butter
- Water if needed
Vanilla Protein Powder – provides the biggest punch of protein in these balls (about 30g in 1/3 cup)
Quick Oats and Flaxseed – provide structure and absorb water. They also have good nutrients your body needs. Oats provide steady energy, some protein, minerals, fiber, B vitamins, and anti-oxidants. Ground flax provide omega-3’s, fiber, minerals, and vitamin B1.
Chocolate chips and cinnamon are flavor enhancers.
Maple Syrup – provides sweetness and some binding power due to moisture and sugar.
Natural Peanut Butter – Significantly contributes to the overall protein content with about 48g in 3/4 cup. Also helps with the binding power.
Water – is added if the dough feels too dry. Just a little is needed.
Almond Espresso & Cashew Coconut Ingredients
Almond Espresso – replace the peanut butter with almond butter, and replace the cinnamon with espresso powder
Cashew Coconut – replace the peanut butter with cashew butter, remove the cinnamon and add shredded coconut.
How To Make Protein Balls
Peanut Butter Protein Balls
This recipe is straightforward and easy to make. The kids can help and get their hands dirty!
In a large mixing bowl add the dry ingredients: protein powder, oats, ground flaxseed, mini chocolate chips, and cinnamon. Give it a good stir.
Add in the maple syrup and nut butter. Stir together until thoroughly mixed. It helps to squish the spoon into the mix to spread the nut butter throughout the dough at times.
Once the dough is homogenous you can scoop a couple of tablespoons into your hand. Make a fist to compact it together, then roll it into a ball. If the dough is too crumbly, try adding a tablespoon of water to the dough in the bowl 1 tbsp at a time until you get a consistency that will stick together.
Rolled balls can be eaten right away or stored in an airtight container in the fridge for up to a week.
Almond Espresso Protein Balls
Follow the same instructions above. Replace the cinnamon with the addition of espresso powder, and replace the peanut butter with almond butter.
Cashew Coconut Protein Balls
Follow the same base instructions above. Do not add cinnamon. Add shredded coconut with the dry ingredients, and replace peanut butter with cashew butter. Because we are adding a significant amount of coconut, only use 1/2 cup of quick oats.
After making the balls, roll them in shredded coconut to decorate the outside surface.
Other Protein Ball Variations
This base recipe can be adjusted to other flavors you enjoy. Dried fruit would taste great, raisins, craisins, apricots, cherries etc.
You could replace the flaxseed with chia seeds – also a great superfood
Semi-sweet chocolate chips could be exchanged for milk chocolate or white chocolate chips.
Replace the cinnamon with pumpkin spice for an even more autumn taste.
Chopped nuts would also go great!
Notes
- This recipe works best with quick oats instead of large flake oats. Since this is a no bake recipe, the quick oats are smaller and absorb moisture better than the large flakes. Large flakes could work, but you might need to add more water to the dough, and they may make the balls taste more oaty.
- Use ground flaxseed not whole flaxseed. Your body is unable to extract the nutrients from flaxseeds if they are whole, they pretty much just go straight through your body.
Why are my protein balls all crumbly?
Sounds like your dough is too dry. Adding water, a tablespoon at a time to the dough should moisten things up and allow you to roll it into a nice ball.
Why are my protein balls sticky?
If they are too sticky, you probably don’t have enough dry ingredients. You could add some more quick oats to absorb the extra moisture. I also find if you let the dough sit for about 10 minutes, it gives the dry ingredients more time to absorb the moisture.
How big of a ball should I make?
The size of protein ball you make is up to you. I like them about 3/4 – 1 inch in diameter, but you could make them bigger or smaller.
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Protein Balls
Equipment
- 1 Mixing bowl
- Measuring Cups
- Measuring Spoons
Ingredients
Peanut Butter Protein Balls
- ¾ cup quick oats 70g
- 1/3 cup vanilla protein powder 30g
- ¼ cup mini chocolate chips
- 3 tablespoons ground flaxseed 22g
- ¼ teaspoon cinnamon
- ¾ cup peanut butter 170g
- 3 tablespoons maple syrup (63g) or agave, or honey
Almond Espresso Protein Balls
- ¾ cup Quick oats 70g
- ⅓ cup vanilla protein powder 30g
- ¼ cup white chocolate chips or regular chocolate chips 46g
- 3 tbsp ground flax seeds 22g
- 2 teaspoon instant coffee 4g
- ¾ cup almond butter 170g
- ¼ cup maple syrup (63g) or agave or honey
- Water as needed
Cashew Coconut Protein Balls
- ½ cup Quick oats 46g
- ½ cup unsweetened desiccated coconut + more for rolling 42g
- ⅓ cup vanilla protein powder 30g
- ¼ cup white chocolate chips or regular chocolate chips 46g
- 3 tbsp ground flax seeds 22g
- ¾ cup cashew butter 170g
- ¼ cup maple syrup (63g) or agave or honey
- water as needed
Instructions
Peanut Butter Protein Balls
- In a large mixing bowl add the dry ingredients: oats, protein powder, ground flaxseed, mini chocolate chips, and cinnamon. Give it a good stir.¾ cup quick oats, 1/3 cup vanilla protein powder, ¼ cup mini chocolate chips, 3 tablespoons ground flaxseed, ¼ teaspoon cinnamon
- Add in the nut butter and maple syrup. Stir together until thoroughly mixed. It helps to squish the spoon into the mix to spread the nut butter throughout the dough at times.¾ cup peanut butter, 3 tablespoons maple syrup (63g)
- Once the dough is homogenous you can scoop a couple of tablespoons into your hand. Make a fist to compact it together, then roll it into a ball. If the dough is too crumbly, try adding a tablespoon of water to the dough in the bowl 1 tbsp at a time until you get a consistency that will stick together.
- Rolled balls can be eaten right away or stored in an airtight container in the fridge for up to a week.
Almond Espresso Protein Balls
- Follow the same instructions above. Replace the cinnamon with the addition of espresso powder, and replace the peanut butter with almond butter.
Cashew Coconut Protein Balls
- Follow the same instructions above (only use ½ cup of quick oats). Do not add cinnamon. Add shredded coconut with the dry ingredients, and replace peanut butter with cashew butter.
- After making the balls, roll them in shredded coconut to decorate the outside surface.
Notes
- This recipe works best with quick oats instead of large flake oats. Since this is a no bake recipe, the quick oats are smaller and absorb moisture better than the large flakes. Large flakes could work, but you might need to add more water to the dough, and they may make the balls taste more oaty.
- Use ground flaxseed not whole flaxseed. Your body is unable to extract the nutrients from flaxseeds if they are whole, they pretty much just go straight through your body.
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