Oatmeal peanut butter protein balls are the perfect healthy snack, on-the-go breakfast, or tasty addition to lunches. These little protein bites come together with just a few ingredients and don’t require any baking!
Each ball has 6 grams of protein, so two make a snack that actually keeps you full.
Looking for more protein ball recipes? Try PB & J protein balls, cake batter protein balls, or Snickerdoodle protein balls next.
I keep a container of these in the fridge to give to my kids when they come running into the kitchen mid-morning for a snack, and I pop one or two in the afternoons while I work!
You can make a big batch and keep them in the fridge for the week. They’re full of healthy complex carbs, protein, fiber, and a little sweetness doesn’t hurt.
They taste like peanut butter cookie cough (seriously).
Love oatmeal and peanut butter? Try these flourless oatmeal peanut butter cookies next!
What You’ll Need
You only need pantry staples here, but the three ingredients make or break the texture:
- Natural peanut butter: Use the drippy kind with oil on the top. Thick-, no-stir peanut butter makes the mixture drier.
- Protein powder: I use vanilla Be Well By Kelly because it has clean ingredients and no added sugar, but chocolate works too. Every protein powder absorbs liquid a little differently (plant-based tend to soak up more), so if your mixture feels dry, add a spoonful of pb.
- Ground flax and chia seeds: They help bind everything so the balls hold their shape.
How to Make Oatmeal Protein Balls
Here are the simple steps, with photos, to make protein balls with oatmeal and peanut butter. Skip to the recipe card for the printable version.
Step 1. Mix it all together. Stir with a wooden spoon or rubber spatula until it’s combined and the peanut butter and honey are combined. Keep mixing until it all comes together and use your hands if needed to help.
Step 2. Scoop and roll into balls. Use a small to medium cookie scoop to portion out the dough then roll them into balls. Press the mixture together tightly to help them stick together.
Tips for Protein Balls That Don’t Fall Apart
- Too crumbly? Add 1-2 Tablespoons more peanut butter and mix again. This usually happens with drier peanut butter or plant-based protein.
- Too sticky to roll? Chill the mixture for 15-20 minutes before scooping.
- Keep your hands slightly damp and rinse them every few balls. The mixture won’t stick and the balls come out really smooth.
- Use a cook scoop so every ball is the same size (and the same 6 grams of protein).
Love oatmeal? Try oatmeal chocolate chip muffins, blueberry overnight oats, or oat flour pancakes for breakfast!
Easy Swaps and Variations
- Peanut-free: Use seed butter, tahini, or granola butter instead. Sunflower seed butter is a great pick for nut-free school lunches!
- Gluten-free: Use certified gluten-free oats if needed.
- Swap chocolate: Use mini white chocolate chips to switch things up.
- Add salt: Include flaky sea salt for extra flavor and crunch.
- Mix-ins to try: chopped peanuts, unsweetened coconut, a pinch of cinnamon, dried cranberries.
Recipe FAQs
There are 12 grams of protein in 2 protein balls. Each one individually has 6g of protein!
To make vegan oatmeal protein balls, use maple syrup as the sweetener instead of honey.
You can easily make these protein balls nut free! Swap the peanut butter for tahini or sun butter. Granola butter would be another great swap.
How to Store and Freeze
Store these peanut butter protein balls in a large airtight container at room temperature for up to 3 days or in the fridge for up to a week.
To freeze: Place the balls on a lined sheet pand and freeze until firm, then move them to a freezer bag for up to 3 months. Let them sit for 5-10 minutes before eating.
If you make this peanut butter oatmeal energy bites recipe, I’d love for you to give it a star rating ★ below.
Oatmeal Peanut Butter Protein Balls
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Ingredients
- 1 1/4 cups old-fashioned rolled oats I used Bob's Red Mill Gluten-Free Rolled Oats (Note 1)
- 1 1/4 cups natural peanut butter (Note 2)
- 1/4 cup ground flax seeds (flax meal)
- 3 Tablespoons honey or pure maple syrup
- 1 Tablespoon chia seeds
- 1 teaspoon vanilla extract
- 2 scoops (50-60g) vanilla protein powder (Note 3)
- 3 Tablespoons mini dark chocolate chips optional
Instructions
- Add all of the ingredients to a large mixing bowl and stir to combine with a wooden spoon or rubber spatula. The mixture will be very thick and may be difficult to come together at first, but keep mixing until it does. I often use my hands to mix the dough at the end to help it come together.1 1/4 cups old-fashioned rolled oats, 1 1/4 cups natural peanut butter, 1/4 cup ground flax seeds (flax meal), 3 Tablespoons honey or pure maple syrup, 1 Tablespoon chia seeds, 1 teaspoon vanilla extract, 2 scoops (50-60g) vanilla protein powder, 3 Tablespoons mini dark chocolate chips
- Use a small to medium cookie scoop to scoop the no bake protein balls out and roll them until smooth. You may need to press them firmly together to hold their shape. If they seem too crumble, add 1-2 Tablespoons of peanut butter to the mixture to help bring them together. I found cleaning and wetting my hands periodically helps prevent sticking and makes them smooth.
- Store them in a large airtight container at room temperature for up to 3 days or in the fridge for up to a week. Or freeze for up to 3 months.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love these. I’ve made them many times and friends and family rave about them. Good for you and easy to make.
Thanks Betsy!!
I make these for my kids. Instead of mixing the chocolate chips in, o melt it down and drizzle ontop. Always a hit
Oh yum that sounds delicious!
Made these many times, delicious!!
Thanks Delaney!
I was looking for a copycat recipe after getting some protein bites at a smoothie shop and these were exactly the thing! While I was making the mixture, I did notice that it was very sticky and matte, and I remembered the bites from the restaurant being shiny, so I had the idea to add just a tiny bit of avocado oil, probably a teaspoon or two. That really helped the texture and shine and made the mixture a LOT easier to work with, so if anyone’s struggling with the mixing/formation I recommend just a tiny drizzle of fat– I’m sure peanut butter would work too for the same reason! I also substituted PB2 for half of the protein powder because I wanted a really peanut buttery flavor
Love this! What a great tip! Thanks for sharing.
Delicious! The whole family loved these! Needed hands to form into balls but perfect consistency after chilling. Will definitely make these on the weekly!!
Love that! I need to make these weekly too!