Oatmeal Peanut Butter Protein Balls

4.94 from 16 votes

These no-bake peanut butter protein balls taste like cookie dough and pack 12g of protein in every two-ball serving. One bowl, pantry staples, and no food processor! Make a batch on Sunday for easy snacks, breakfast on the go, and school lunches all week.

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Prep Time20

Total Time20

Servings: protein balls

Author: Molly Thompson

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

Note 1. Oats. You can use quick oats for this recipe but it will yield a slightly different texture. Similarly, you could use 3/4 cup of oat flour if you prefer a smoother texture without chunks of oats. I like to make my own oat flour in the blender or food processor.

Note 2. Peanut Butter. I prefer the quality and ingredients in natural peanut butter, but you could use a creamy peanut butter as well. For another nut butter option try cashew butter or almond butter. To make it nut-free, use a seed butter, like sunflower butter or tahini. Or try granola butter.

Note 3. Protein Powder (affiliate). My favorite protein powder is Be Well By Kelly because of the quality of ingredients and macronutrients. There isn't any added sugar in the protein! You can use chocolate protein powder for this recipe if you have that on hand.

*Nutrition information is based on the protein powder mentioned above. Nutrition information will vary depending on the brand of each ingredient.

Nutrition

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