Protein Balls Recipe
This no-bake Protein Balls Recipe delivers chewy, nutty energy balls that double as a healthy snack or post-workout pick-me-up. Easy to customize and perfect for fueling busy days.
Ingredients
- 1 cup old-fashioned rolled oats gluten-free if needed; Bob’s Red Mill brand is hearty
- 1/2 cup natural peanut butter or almond butter; creamy texture works best
- 1/3 cup honey or pure maple syrup adjust to taste; I prefer raw local honey
- 1/4 cup ground flaxseed optional but boosts fiber and omega-3s
- 1/2 cup vanilla whey or plant-based protein powder about 30 g; Optimum Nutrition Whey Vanilla is my go-to
- 1 teaspoon pure vanilla extract use alcohol-free for little ones
- 1/4 teaspoon fine sea salt balances sweetness
- 1/4 cup mini dark chocolate chips or cacao nibs optional for extra flair
Instructions
- Warm the nut butter slightly in the microwave (10–15 seconds) so it blends more easily.1/2 cup natural peanut butter
- In a food processor, pulse oats with ground flaxseed until they’re a sandy texture. If you prefer a chunkier bite, skip this step.1 cup old-fashioned rolled oats, 1/4 cup ground flaxseed
- Add peanut butter, honey, protein powder, vanilla extract, and salt. Pulse in 20-second bursts until the mixture starts to clump around the blade.1/2 cup natural peanut butter, 1/3 cup honey or pure maple syrup, 1/2 cup vanilla whey or plant-based protein powder, 1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt
- Mix in chocolate chips by hand and taste a small pinch; adjust sweetness if needed. Roll into balls, refrigerate for 30-60 minutes, then store chilled until serving.1/4 cup mini dark chocolate chips or cacao nibs
Notes
Store protein balls in an airtight container in the fridge for up to 7 days. Freeze for longer storage. Adjust sweetness and add-ins to suit your taste preferences.
Nutrition
Calories: 120kcalProtein: 7gFiber: 5gSugar: 8g
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