Go Back
Birthday Cake Batter Protein Balls

Birthday Cake Batter Protein Balls

These no-bake Birthday Cake Batter Protein Balls are a delightful way to satisfy your sweet cravings while boosting your protein intake, making them perfect for post-workout snacks, healthy desserts, or even a fun breakfast on the go.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 15 minutes
Course: Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats gluten-free if needed
  • 1/4 teaspoon salt
  • 1/2 cup vanilla protein powder whey, casein, or plant-based
  • 1/4 cup unsweetened almond milk or milk of choice
  • 2 tablespoons sugar-free cream cheese frosting or regular, if preferred
  • 1 tablespoon honey or maple syrup adjust to sweetness preference
  • 1 teaspoon vanilla extract
  • 1/4 cup rainbow sprinkles plus extra for rolling

Equipment

  • Medium Bowl
  • Food processor (optional)
  • Spoon or Spatula
  • Small Plate
  • Baking Sheet
  • Parchment paper

Method
 

  1. In a medium bowl, combine the rolled oats and a pinch of salt. If you prefer a smoother texture, you can pulse the oats a few times in a food processor until they are slightly broken down, but not completely powdered.
    1 cup rolled oats, 1/4 teaspoon salt
  2. To the bowl with the oats, add the vanilla protein powder. Mix well to ensure the protein powder is evenly distributed throughout the oats.
    1/2 cup vanilla protein powder
  3. Add the unsweetened almond milk, sugar-free cream cheese frosting, honey or maple syrup, and vanilla extract to the oat and protein powder mixture.
    1/4 cup unsweetened almond milk, 2 tablespoons sugar-free cream cheese frosting, 1 tablespoon honey or maple syrup, 1 teaspoon vanilla extract
  4. Stir everything together thoroughly using a spoon or spatula. The mixture should start to come together and become slightly sticky. If it seems too dry and crumbly, add another teaspoon of almond milk at a time until it reaches a dough-like consistency that holds its shape. If it feels too wet, add a tablespoon more of oats or protein powder.
  5. Gently fold in the rainbow sprinkles, reserving a few tablespoons for rolling later. Mix just enough to distribute them throughout the dough.
    1/4 cup rainbow sprinkles
  6. Take small portions of the mixture (about 1 tablespoon each) and roll them between your palms to form compact balls.
  7. Place the reserved rainbow sprinkles on a small plate. Roll each protein ball in the extra sprinkles to coat them evenly, giving them that festive, birthday cake look.
    1/4 cup rainbow sprinkles
  8. Place the finished Birthday Cake Batter Protein Balls on a plate or baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to allow them to firm up and hold their shape better.

Notes

Best stored in an airtight container in the refrigerator for up to 5-7 days. Can be frozen for up to 2-3 months.