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No Bake Oatmeal Protein Balls

Quick and chewy protein balls made with oats, nut butter, and protein powder, perfect for snacks or post-workout fuel.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 20 balls
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup rolled oats Old-fashioned oats for best texture; quick oats will work but make softer balls.
  • 1/2 cup nut butter Peanut, almond, or cashew; use a stir-and-scoop style or well-stirred natural.
  • 1/2 cup protein powder Whey, casein, or plant-based; see tips for swaps.
  • 1/4 cup honey or maple syrup Maple keeps it vegan.
  • 1/2 cup chocolate chips Optional; use chopped dark chocolate or cacao nibs for less sweetness.
  • 1 teaspoon vanilla extract Optional but brightens flavor.

Method
 

Preparation
  1. Put the rolled oats, protein powder, and chocolate chips into a large mixing bowl.
  2. Add the nut butter, honey (or maple syrup), and vanilla extract.
  3. Stir everything briskly until the mixture is evenly combined and slightly sticky. If it seems too dry, add 1 teaspoon of water or nut milk at a time; if too wet, add a tablespoon of oats.
  4. Scoop about a tablespoon of mixture and roll into a 1-inch ball between your palms. Repeat until all the mixture is used.
  5. Place the balls on a baking sheet or plate and refrigerate for at least 30 minutes to firm up.
  6. Transfer to an airtight container and store in the refrigerator for up to one week.

Notes

For best texture, use old-fashioned rolled oats. To keep balls uniform, use a tablespoon scoop. They can be frozen for up to 3 months; thaw in the fridge or at room temperature.