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A bowl of Mediterranean-style oatmeal protein balls with oats

Protein Balls With Oats

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Prep Time 15 minutes
Cook Time 0 minutes
Servings: 12 balls
Course: Snack
Cuisine: Mediterranean
Calories: 115
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups Old-fashioned rolled oats
  • ½ cup Vanilla protein powder
  • ½ cup Natural creamy peanut butter no added sugar
  • ¼ cup Honey or maple syrup
  • 1 tbsp Chia seeds
  • 1 tsp Ground cinnamon
  • 2-3 tbsp Dark chocolate chips optional
  • 1-2 tbsp Water or almond milk only if needed

Method
 

  1. Mix Dry: In a large bowl, combine oats, protein powder, chia seeds, and cinnamon.
  2. Combine: Stir in the peanut butter and honey. Mix until a thick dough forms.
  3. Adjust: If the mixture is too crumbly, add liquid one teaspoon at a time.
  4. Roll: Roll into 1-inch balls (about 1 generous tablespoon each).
  5. Chill: Place on a plate or baking sheet and refrigerate for 30 minutes to set.
  6. Store: Keep in an airtight container in the fridge.

Notes

  • Consistency Check: Nut butter brands vary in oil content. If your dough is too dry to roll, add 1 tsp of water or almond milk at a time. If too sticky, add 1 tbsp of extra oats.
  • Protein Powder Tips: For the best texture, use a Whey-Casein blend or a high-quality Pea protein. Avoid using 100% Whey Isolate as it can make the balls "rubbery" or dry.
  • Sweetener Swap: Honey acts as a superior binder compared to maple syrup. If using maple syrup, you may need to add an extra 2 tbsp of oats to compensate for the thinner liquid.
  • Storage: Store in an airtight container in the refrigerator for up to 2 weeks or the freezer for up to 3 months. They are best eaten chilled.
  • The "30-Minute Rule": Do not skip the chilling step! It allows the oats to hydrate and the fats to solidify, ensuring the balls don't fall apart when handled.
  • Gluten-Free: Ensure your oats are certified GF to make this recipe 100% gluten-friendly.