Ingredients
Scale
- 1.5 cups rolled oats (old fashioned)
- 1/2 cup creamy peanut butter or almond butter
- 1/3 cup honey or pure maple syrup
- 1/2 cup protein powder (vanilla or chocolate)
- 1/4 cup mini dark chocolate chips
- 1 tablespoon chia seeds or ground flaxseed
- 1 teaspoon vanilla extract
- A pinch of sea salt
Instructions
- Step 1: Combine Dry Ingredients. In a large mixing bowl, stir together the rolled oats, protein powder, chia seeds, and a pinch of salt. Make sure the protein powder is evenly distributed through the oats to avoid any chalky clumps later on.
- Step 2: Add Wet Ingredients. Add the nut butter, honey (or maple syrup), and vanilla extract to the dry mixture. Use a sturdy spatula or a wooden spoon to stir everything together. It might seem a bit dry at first, but keep mixing until a thick, sticky dough forms.
- Step 3: Fold in Mix-ins. Gently fold in the mini chocolate chips. If the dough feels too dry to hold together, add an extra tablespoon of nut butter or a splash of water. If it is too sticky, add a tablespoon more of oats.
- Step 4: Roll Into Balls. Scoop about one tablespoon of the mixture at a time and roll it between your palms to form a ball. Repeat this process until all the dough is used. You should end up with approximately 12 to 14 balls depending on the size.
- Step 5: Chill and Set. Place the protein balls on a plate or baking sheet lined with parchment paper. Put them in the refrigerator for at least 30 minutes. This helps them firm up and allows the oats to soften slightly for the best texture.
- Cook Time: 15 minutes
- Diet: Gluten-Free