Ingredients
Dry Ingredients
- 3/4 cup quick oats (gluten-free; use 3/4 cup if using chia seeds, 1 cup if not)
- 1/2 cup collagen powder or other protein powder of choice (not vegan unless using vegan protein powder)
- 3 tablespoons chia seeds (optional, for extra fiber and protein)
- 1/2 cup dairy-free chocolate chips or dairy-free M&M type candies
Wet Ingredients
- 1/2 cup smooth peanut butter
- 1/4 cup honey (substitute maple syrup for vegan option)
- 1 teaspoon vanilla extract
Instructions
- Mix Wet Ingredients: In a medium mixing bowl, combine the peanut butter, collagen or protein powder, honey, chia seeds if using, and vanilla. Stir thoroughly until the mixture forms a smooth paste.
- Add Dry Ingredients: Stir in the quick oats and dairy-free chocolate chips or M&M candies. The mixture will become thick, which is necessary for the balls to hold their shape. Mixing with your hands may help to fully combine the ingredients.
- Scoop and Shape: Using a 2-tablespoon cookie scoop, press the batter firmly into the scoop to compact it. Drop the formed balls onto a tray lined with parchment paper. The protein balls can be eaten immediately or stored as needed.
- Store Properly: Refrigerate the protein balls for up to one month or keep them at room temperature for 2-3 weeks. For longer storage or travel convenience, freeze the balls; they will thaw by lunchtime and remain intact.
Notes
- Use smooth peanut butter for best texture and mixability.
- Substitute honey with maple syrup to make the recipe vegan.
- Ensure oats and protein powder are gluten-free if necessary.
- You can replace collagen powder with any preferred protein powder, keeping dietary needs in mind.
- Mixing by hand helps achieve the desired thick consistency for easy shaping.
- Store protein balls in airtight containers to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
