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Protein Balls Recipe

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4 from 12 reviews

These no-bake protein balls are a perfect healthy snack packed with oats, flaxseed, chia seeds, peanut butter, and protein powder. Sweetened with honey and loaded with chocolate pieces, they provide a balanced energy boost ideal for post-workout or anytime hunger pangs. Ready in just 25 minutes, these bite-sized treats are easy to make, gluten-free, and can be stored for weeks.

  • Total Time: 25 minutes
  • Yield: 20 servings

Ingredients

Dry 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)
  • ¼ cup candy-coated chocolate pieces
  • ¼ cup mini chocolate chips

Wet Ingredients

  • ¾ cup natural creamy peanut butter (190g)
  • ¼ cup honey (80g) (or brown rice syrup for vegan option)
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons water, if needed

Instructions

  1. Process Dry Ingredients: 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 break into very small pieces, though some oats remain relatively intact for texture.
  2. Add Protein Powder: Stir in the vanilla whey or plant-based protein powder until well integrated with the processed dry mixture.
  3. Combine Wet Ingredients: Transfer the dry mixture to a mixing bowl. Add the natural creamy peanut butter, honey, and vanilla extract. Stir thoroughly using a wooden spoon or clean hands until a dough forms. If the dough is too dry and does not stick together, add water in ½ tablespoon increments and mix until the dough holds together when formed into balls.
  4. Incorporate Chocolate Pieces: Gently fold in the candy-coated chocolate pieces and mini chocolate chips into the dough for added sweetness and texture.
  5. Form Balls: Using about 2 tablespoons of dough (25-28 grams), roll into balls with slightly dampened hands to prevent sticking. Form a total of 20 balls.
  6. Store Properly: Place the protein balls in a covered container and refrigerate for up to 2 weeks. For longer storage, layer them separated by parchment paper in a freezer-safe container and freeze for up to 3 months.

Notes

  • Use brown rice syrup as a vegan alternative to honey.
  • Adjust water quantity for optimal dough consistency—only add as needed.
  • Dampening hands helps prevent dough sticking during rolling.
  • Store layers separated by parchment paper if freezing to avoid sticking.
  • These protein balls are perfect for a quick snack or post-workout energy boost.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Snack
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/protein-balls-recipe/