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Strawberry Shortcake Protein Bites

Strawberry Shortcake Protein Bites

These Strawberry Shortcake Protein Bites are a delicious, protein-packed snack that tastes like a classic dessert, offering a burst of sweet and creamy flavor with every satisfying bite.
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Prep Time 15 minutes
Chill Time 15 minutes
Total Time 30 minutes
Servings: 12 bites
Course: Snack
Cuisine: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats
  • 1/2 cup unsweetened almond milk or milk of choice
  • 1/4 cup vanilla protein powder whey or plant-based
  • 2 tablespoons freeze-dried strawberries crushed into powder
  • 1 tablespoon chia seeds
  • 1 tablespoon honey or maple syrup optional, for added sweetness
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt

Equipment

  • Medium Bowl
  • Airtight container

Method
 

  1. In a medium bowl, combine the rolled oats and crushed freeze-dried strawberries. Ensure the freeze-dried strawberries are finely powdered to evenly distribute the flavor.
    1 cup rolled oats, 2 tablespoons freeze-dried strawberries
  2. Pour in the unsweetened almond milk, vanilla protein powder, chia seeds, honey or maple syrup (if using), vanilla extract, and a pinch of salt.
    1/2 cup unsweetened almond milk, 1/4 cup vanilla protein powder, 1 tablespoon chia seeds, 1 tablespoon honey or maple syrup, 1/2 teaspoon vanilla extract, 1 pinch salt
  3. Stir all the ingredients together until they are well combined. The mixture should be somewhat thick and pasty. If it seems too dry, add another tablespoon of almond milk. If it’s too wet, add a little more oats or protein powder.
  4. Cover the bowl and place it in the refrigerator for at least 15-20 minutes. This allows the oats and chia seeds to absorb the liquid, making the mixture easier to handle and form into balls.
  5. Once chilled, use a tablespoon or a small cookie scoop to portion out the mixture. Roll each portion into a bite-sized ball with your hands.
  6. Your Strawberry Shortcake Protein Bites are now ready to be enjoyed!

Notes

Store in an airtight container in the refrigerator for up to a week. Can also be frozen for longer storage.