Ingredients
Scale
- 1 cup old-fashioned rolled oats
- 1/2 cup vanilla or unflavored protein powder
- 1/2 cup creamy peanut butter (or other nut butter)
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla powder
- 2–4 tablespoons milk (dairy or non-dairy, for consistency adjustment)
- 1/4 cup mini chocolate chips
Instructions
- Step 1: In a large mixing bowl, combine the rolled oats and the protein powder, stirring thoroughly until the dry ingredients are evenly distributed.
- Step 2: Add the peanut butter, maple syrup (or honey), and vanilla bean paste to the dry mixture. Stir well using a sturdy spoon or spatula until a thick, crumbly dough forms.
- Step 3: Gradually add the milk, starting with 2 tablespoons, mixing until the dough comes together and is sticky enough to hold its shape when pressed; add the remaining milk if the mixture appears too dry.
- Step 4: Fold in the mini chocolate chips until they are evenly incorporated throughout the cookie dough mixture.
- Step 5: Scoop the mixture using a tablespoon or small cookie scoop and roll it tightly between your palms to form approximately 12-15 uniform protein balls.
- Step 6: Place the finished protein balls on a parchment-lined plate or container and refrigerate for at least 30 minutes to allow them to firm up before serving or storing.
Notes
- For optimal freshness and texture, store the balls in an airtight container in the refrigerator for up to 7 days, or freeze them for up to 3 months.
- If eating straight from the fridge, allow the balls to sit at room temperature for 5-10 minutes to slightly soften the nut butter and make them less dense.
- Boost your breakfast routine by crumbling a ball over yogurt, oatmeal, or a smoothie bowl for added protein and flavor.
- If using natural, drippy peanut butter, start with only 1 tablespoon of milk and add more very sparingly, as natural nut butters require less liquid to bind the mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American