Protein Balls
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.
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.