Easy No Bake Almond Butter Protein Balls
These no bake almond butter protein balls are a quick and easy high-protein snack made with oats, almond butter, and vanilla protein powder. Soft, chewy, and naturally sweetened, they’re perfect for meal prep, post-workout fuel, or a healthy grab-and-go treat — with no baking required.
Servings 10
Calories 192kcal
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Equipment
Ingredients
- 150 g Rolled Oats
- 40 g Vanilla Protein Powder or use a different flavour or flavourless one
- 1 tablespoon Ground Flaxseed
- ½ teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
- 1 tablespoon Honey
- 150 g Almond Butter
- 4 tablespoon Milk
- 20 g Dark Chocolate
Instructions
- Combine porridge oats, vanilla protein powder, ground flaxseed, cinnamon, vanilla extract, honey, almond butter, and milk in a large mixing bowl.150 g Rolled Oats, 40 g Vanilla Protein Powder, 1 tablespoon Ground Flaxseed, ½ teaspoon Cinnamon, 1 teaspoon Vanilla Extract, 1 tablespoon Honey, 150 g Almond Butter, 4 tablespoon Milk
- Stir everything together until you have a sticky, well-blended mixture.
- Roll the mixture into 10 bite-sized balls and place on a lined baking tray.
- Melt the dark chocolate in the microwave and drizzle over the balls, then place them in the fridge to firm up for at least 30 minutes before enjoying.20 g Dark Chocolate
Video
Notes
- Protein powders vary: if the mixture is dry, add milk 1 teaspoon at a time; if sticky, add more oats.
- Nut butter consistency matters: thick or cold nut butter may need gently warming to mix properly.
- Taste before rolling: sweetness is easy to adjust at this stage.
- For easier rolling: dampen hands.
- Storage: keep refrigerated in an airtight container; freeze for longer storage.
Nutritional Information (Approximate)
Calories: 192kcal | Carbohydrates: 17g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 15mg | Potassium: 214mg | Fiber: 4g | Sugar: 4g | Vitamin A: 11IU | Vitamin C: 0.02mg | Calcium: 92mg | Iron: 1mg
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