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Peanut butter oatmeal protein balls with title reading Easy Peanut Butter Oatmeal Protein Balls Recipe
Good Fork Daily Editorial Kitchen

Easy Peanut Butter Oatmeal Protein Balls Recipe

5 from 1 vote
No-bake peanut butter oatmeal protein balls that use a short rest and squeeze test for a cohesive, clean-rolling mixture.
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Prep Time 20 minutes
Resting and chilling 40 minutes
Total Time 1 hour
Servings: 20 balls
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups old-fashioned rolled oats 135 grams
  • 1/2 cup creamy peanut butter 128 grams
  • 1/3 cup honey 113 grams
  • 1/2 cup vanilla protein powder about 50 grams
  • 1/4 cup ground flaxseed 28 grams
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 1 to 3 tablespoons milk only as needed; dairy or unsweetened nondairy
  • 1/4 cup mini chocolate chips 45 grams, optional

Equipment

  • Medium mixing bowl
  • Sturdy spoon or silicone spatula
  • Kitchen scale or measuring cups
  • 1 1/2-tablespoon cookie scoop
  • Parchment-lined tray
  • Airtight storage container

Method
 

  1. Weigh the oats, peanut butter, honey, protein powder and flax when possible. Bring stiff peanut butter to a workable room temperature.
  2. Stir peanut butter, honey and vanilla in a medium bowl until glossy and completely uniform.
  3. Fold in oats, protein powder, ground flax, cinnamon and salt until no dry streaks remain.
  4. Rest the mixture at room temperature for 10 minutes so the oats and flax can absorb moisture.
  5. Firmly squeeze 1 tablespoon. If it crumbles, add milk 1 teaspoon at a time, up to 3 tablespoons. If it smears, add oats 1 tablespoon at a time and wait 2 minutes.
  6. Fold in optional mini chocolate chips only after the base mixture passes the squeeze test.
  7. Divide with a 1 1/2-tablespoon scoop into 20 even portions on a parchment-lined tray.
  8. Compress each portion once, then roll briefly between the palms until round. Chill portions 10 minutes first if they become sticky.
  9. Refrigerate the tray for 30 minutes, then transfer the balls to a covered refrigerator container.

Notes

  • Rest the mixture 10 minutes before making any texture correction.
  • Add milk by the teaspoon because protein powders absorb differently.
  • Use the squeeze test: a firmly pressed tablespoon should remain one clump.
  • Chill warm, sticky portions before rolling rather than adding excessive oats.
  • Store covered in a refrigerator at 40°F or below.
  • Contains peanuts and may contain milk depending on the protein powder and milk used.
  • This recipe was developed through culinary research and editorial review.