Oatmeal Protein Balls

High protein oatmeal ball with chocolate chips and peanut butter

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These 4-ingredient Oatmeal Protein Balls are perfect for easy snacks and post workouts. Made in a bowl with peanut butter, they taste better than store-bought energy bites. But healthier and cheaper!

Prep Time5

Resting Time30

Total Time35

Course: Snack

Cuisine: Gluten-free, High Protein, Low calorie

Keyword: oats, peanut butter, protein powder

Servings: balls

Ingredients

½ cup (50 g) protein powder
½ cup (50 g) rolled oats gluten-free if necessary
⅓ cup (80 g) peanut butter or almond butter
3 to 5 tbsp maple syrup or honey, to taste
a pinch of salt optional
¼ cup (40 g) chocolate chips optional

Instructions

In a mixing bowl, stir together the protein powder, oats, peanut butter, and maple syrup. If desired, you can add chocolate chips.
Mix with a spatula or fork until a smooth dough forms.
If the dough is too dry, add a splash of milk or a little more peanut butter. If it’s too wet, mix in extra oats or a bit more protein powder to bring it together. Casein and vegan protein powder absorb more moisture than whey.
Scoop out portions of dough and roll them into bite-sized balls with your hands. To prevent sticking, lightly dampen your palms or dust them with oat flour.
Place the protein balls on a tray or in a container and chill in the fridge for 30–60 minutes to help them firm up. Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

Troubleshooting

The texture of the dough can vary depending on your protein powder. Whey blends easily but can make the dough sticky, while vegan protein and casein absorb more liquid and can get crumbly.

Too crumbly – If the dough is too dry, mix in a bit more peanut butter or a splash of milk.
Too sticky – If it's too sticky, add extra oats or protein powder.

Nutrition