No-Bake Peanut Butter Oatmeal Protein Balls

5 from 2 votes

No-Bake Peanut Butter Oatmeal Protein Balls

Delightful bite-sized bombs of healthy fat, protein and fiber, these balls make a great snack with no baking required. A cool tool called a disher makes them a snap to make, but you can use a tablespoon too. See link in post for the disher. This recipe doubles easily.

Prep Time10

Cook Time0

Freezing time 30 minutes (optional)10

Total Time20

Course: Snack

Cuisine: American

Servings: 24 balls or 14 squares

Calories: 218kcal

Author: Sally Cameron

Equipment

A cookie scoop/disher #70 sure makes them easier and perfectly portioned (optional).

Ingredients

⅓ cup canned lite coconut milk or full fat
2 tablespoons creamy peanut butter cashew butter, almond butter, or tahini
1 ½ tablespoons maple syrup or zero sugar monk fruit maple syrup
2 teaspoons vanilla extract or ¾ teaspoon paste
1 ½ scoops protein powder, unsweetened 30 grams protein
¾ cup rolled oats gluten-free if needed
⅓ cup chocolate chips I use no sugar added
¼ cup finely shredded unsweetened coconut
3 tablespoons raw hemp seeds aka hemp hearts
3 tablespoons ground flax seed

Optional ingredients to roll the balls in

¼ cup finely shredded unsweetened coconut
¼ cup dark cocoa powder for a truffle appearance

Instructions

Combine coconut milk, nut butter, vanilla, and maple syrup in a medium bowl and stir until smooth. Blend in protein powder and stir together, then add the rest of the ingredients, oats, chocolate chips, hemp seeds, coconut, flax seed. Use a flexible silicone spatula as the mix gets sticky.
Freeze the dough for 30 minutes to make it easier to handle.
Using a tablespoon or #70 disher (see notes below) or tablespoon, portion out 24 balls on a small baking tray lined with parchment or plastic. To finish, dampen hands with a little water and roll into round balls. You can use disposable food handler gloves.
Lastly rolls balls in extra shredded coconut or dark cocoa powder. Store the balls in the refrigerator or freeze.

Notes

Tool tip

Yield will depend on the size of the cookie scoop (ez-disher) you use. The one I use for this recipe has a diameter of 5/16".

They are handy tools I can't live without. They look like an ice cream scoop, available online at this link. I have five sizes! A cookie scoop/disher is the fastest and easiest way to portion these no bake protein energy balls. I use a larger size for making meatballs.

If you have the Souper Cube 2 tablespoon freezer molds, they hold an ounce of dough. The recipe yield is 14 squares/14 servings. Nutrition is then per square: 10 gr carbs, 5 gr protein, 7 gr fat, and 124 kcals per square.

Protein powder

The protein powder I used in this recipe provides 20 grams of protein in 1 scoop. For help in choosing protein powder, read my post on How to Choose a Protein Powder, and if you have questions please comment and I will answer.

Variations

1 teaspoon ground cinnamon
2 teaspoons maca powder (for energy)
Please see the post for lots of substitution and variation ideas.

Nutritional note

I make mine with the monk fruit maple syrup reducing the sugar by about 18 grams from the overall recipe, and tastes the same. I also use no-sugar-added chocolate chips.

Nutrition