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Simple Oatmeal Peanut Butter Protein Balls

Simple Oatmeal Peanut Butter Protein Balls

Satisfy your cravings and boost your nutrition with these Simple Oatmeal Peanut Butter Protein Balls. This easy-to-make recipe delivers a delicious and satisfying protein-packed treat perfect for busy days or post-workout fuel.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 15 minutes
Course: Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats old-fashioned oats are best for texture
  • 1/2 cup creamy peanut butter natural, unsweetened is recommended
  • 1/3 cup honey or maple syrup adjust to your sweetness preference
  • 1/4 cup protein powder whey, plant-based, or your favorite variety
  • 2 tablespoons ground flaxseed or chia seeds
  • 1 teaspoon vanilla extract
  • 2 tablespoons mini chocolate chips, shredded coconut, or chopped nuts optional for added texture and flavor

Equipment

  • Mixing bowl
  • Plate or Baking Sheet
  • Parchment paper

Method
 

  1. In a medium-sized mixing bowl, add the rolled oats, protein powder, and ground flaxseed or chia seeds. Stir these dry ingredients together thoroughly until they are evenly distributed.
    1 cup rolled oats, 1/4 cup protein powder, 2 tablespoons ground flaxseed or chia seeds
  2. To the bowl with the dry ingredients, add the creamy peanut butter, honey or maple syrup, and vanilla extract. If you're using any optional add-ins like mini chocolate chips, feel free to stir them in at this stage as well.
    1/2 cup creamy peanut butter, 1/3 cup honey or maple syrup, 1 teaspoon vanilla extract, 2 tablespoons mini chocolate chips, shredded coconut, or chopped nuts
  3. Using a sturdy spoon or spatula, begin to mix all the ingredients together until a thick, cohesive dough forms. If the mixture seems too dry and crumbles, add a tiny bit more peanut butter or sweetener (about a teaspoon at a time) until it holds together. If it’s too wet, add a touch more oats or protein powder.
  4. Lightly dampen your hands with water (this prevents sticking) and scoop out about one tablespoon of the mixture at a time. Roll the mixture between your palms to form compact, round balls, roughly 1 to 1.5 inches in diameter. Place the rolled protein balls onto a plate or baking sheet lined with parchment paper.
  5. Once all the mixture has been rolled into balls, place the plate or baking sheet into the refrigerator for at least 30 minutes to set. This chilling period allows the balls to firm up.

Notes

Store in an airtight container in the refrigerator for up to 1 week. Can also be frozen for up to 2-3 months.