Servings: 20 protein balls 1x
Ingredients
- 1 ½ cups old-fashioned rolled oats (160g)
- 3 tablespoons ground flaxseed (25g)
- 1 tablespoon chia seeds (10g)
- Pinch of fine salt
- ¼ cup vanilla whey protein powder (or vanilla plant-based protein powder of choice)
- ¾ cup natural creamy peanut butter (190g)
- ¼ cup honey (80g) (or brown rice syrup for vegan)
- 1 teaspoon vanilla extract
- ¼ cup candy-coated chocolate pieces
- ¼ cup mini chocolate chips
- 1–2 tablespoons water, if needed
Instructions
- To the bowl of a food processor or blender, add the oats, ground flaxseed, chia seeds, and salt. Pulse 10-15 times until some of the oats are broken into very small pieces, while some may remain relatively intact.
- Stir in the whey protein powder.
- Transfer to a mixing bowl and add in the wet ingredients, such as nut butter, honey, and vanilla. Stir with a wooden spoon or mix with clean hands until well combined. If the dough does not stick together, add ½ tablespoon of water at a time and mix in until the dough sticks together easily when formed into a ball.
- Stir in the candy-coated chocolate pieces and chocolate chips.
- Roll the dough into 20 balls using about 2 tablespoons of dough per bite (about 25-28 g in dough weight per ball). Dampen your hands slightly with water to prevent sticking.
- Store balls in a covered container in the fridge for up to 2 weeks, or in the freezer for up to 3 months. We recommend placing a sheet of parchment paper between layers to keep them from sticking together when frozen.
Notes
If your peanut butter is more solid at room temperature, heat the peanut butter just slightly until it achieves a runny/drizzly consistency.
Nutrition Information
- Serving Size: 1 protein ball
- Calories: 142
- Fat: 7 g
- (Sat Fat: 2 g)
- Sodium: 15 mg
- Carbohydrate: 16 g
- (Fiber: 3 g
- Sugar: 7 g)
- Protein: 5 g
- Cholesterol: 1 mg