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Cake Batter Protein Balls

Cake Batter Protein Balls

Your go-to for a guilt-free, delicious treat that fuels your body and satisfies your sweet tooth. This easy recipe whips up in minutes, perfect for a quick post-workout snack or a healthy dessert option.
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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 old-fashioned oats work best for texture
  • 1/2 cup vanilla protein powder whey, casein, or plant-based, choose one you love!
  • 1/4 cup unsalted peanut butter or almond butter creamy or crunchy, your preference
  • 1/4 cup honey or maple syrup adjust to your desired sweetness
  • 1/4 cup milk or unsweetened almond milk add more if needed for consistency
  • 1 teaspoon vanilla extract
  • 2 tablespoons rainbow sprinkles for that signature cake batter look and taste!
  • 1 pinch salt enhances the flavors

Equipment

  • Medium-sized bowl
  • Plate or parchment-lined baking sheet

Method
 

  1. In a medium-sized bowl, combine the rolled oats and vanilla protein powder. Whisk them together until evenly distributed. This ensures a consistent texture throughout your protein balls.
    1 cup rolled oats, 1/2 cup vanilla protein powder
  2. To the dry oat and protein powder mixture, add the peanut butter (or almond butter), honey (or maple syrup), milk (or almond milk), vanilla extract, and a pinch of salt.
    1/4 cup unsalted peanut butter or almond butter, 1/4 cup honey or maple syrup, 1/4 cup milk or unsweetened almond milk, 1 teaspoon vanilla extract, 1 pinch salt
  3. Using a sturdy spoon or a spatula, mix all the ingredients together until a cohesive dough forms. It might seem a little dry at first, but keep mixing. If the mixture is too crumbly to hold its shape, add an additional tablespoon of milk (or almond milk) at a time until it reaches a clumpable consistency, similar to cookie dough.
  4. Gently fold in the rainbow sprinkles until they are evenly distributed throughout the dough. Be careful not to overmix at this stage, as it can cause the colors of the sprinkles to bleed. The goal is to have distinct pops of color.
    2 tablespoons rainbow sprinkles
  5. Once the dough is well combined, take about one tablespoon of the mixture at a time and roll it between the palms of your hands to form small, uniform balls. Continue this process until all of the mixture has been used. Aim for a size that is easy to pop in your mouth.
  6. Place the formed Cake Batter Protein Balls on a plate or a parchment-lined baking sheet. Cover them loosely with plastic wrap and refrigerate for at least 30 minutes. This chilling step is crucial for allowing the balls to firm up and hold their shape, preventing them from falling apart.

Notes

Store in an airtight container in the refrigerator for up to 1 week. Can also be frozen for up to 3 months.