Ingredients
Equipment
Method
- In a medium-sized mixing bowl, add the rolled oats, ground flaxseed, shredded unsweetened coconut, chia seeds, and a pinch of salt. Stir everything together until well combined. This ensures that all the dry ingredients are evenly distributed before adding the wet ingredients.1 cup rolled oats, 1/4 cup ground flaxseed, 1/4 cup shredded unsweetened coconut, 2 tablespoons chia seeds, Pinch salt
- To the bowl of dry ingredients, add the creamy peanut butter (or your chosen nut butter), honey (or maple syrup), and vanilla extract.1/2 cup creamy peanut butter, 1/3 cup honey, 1 teaspoon vanilla extract
- Using a sturdy spoon or a spatula, begin to mix all the ingredients together. Continue stirring until a thick, cohesive dough forms. If the mixture seems too dry and crumbly, add another tablespoon of nut butter or a teaspoon of honey, mixing after each addition until it holds together. If it's too wet, add a tablespoon more of oats or ground flaxseed, a little at a time. The goal is a dough that is sticky enough to hold its shape but not so wet that it's messy to handle.
- Once the dough is thoroughly combined and has a good consistency, it's time to roll the balls. Take about a tablespoon of the mixture and roll it between your palms to form a smooth ball, about 1 to 1.5 inches in diameter. Repeat this process with the remaining dough until all the mixture has been used.
- Place the rolled protein balls on a plate or baking sheet lined with parchment paper. This prevents them from sticking. Cover the plate or sheet and refrigerate for at least 30 minutes. This chilling period allows the balls to firm up and makes them easier to handle and store.
Notes
Store in an airtight container in the refrigerator for up to 1-2 weeks. Can be frozen for up to 3 months.