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Cinnamon Roll Protein Balls

Cinnamon Roll Protein Balls

The ultimate guilt-free treat, offering a healthy and convenient way to satisfy your sweet cravings with the delightful flavor of cinnamon rolls. These no-bake wonders are perfect for a quick energy boost, a post-workout snack, or simply a delicious way to get more protein into your day.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Servings: 12 balls
Course: Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats gluten-free if needed
  • 1/2 cup vanilla or unflavored protein powder whey, casein, or plant-based
  • 1/4 cup almond butter or cashew butter other nut or seed butters can be substituted
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons maple syrup or honey adjust to taste
  • 1 tablespoon unsweetened almond milk or other milk, add more as needed for consistency
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • Pinch salt
Optional for topping
  • extra cinnamon
  • granulated sugar or a sugar substitute if preferred
  • melted Greek yogurt
  • homemade vegan condensed milk

Equipment

  • medium-sized mixing bowl
  • Whisk or fork
  • Spatula or sturdy spoon
  • Plate or parchment-lined baking sheet
  • Small dish (for topping)

Method
 

  1. In a medium-sized mixing bowl, add the rolled oats, protein powder, ground cinnamon, and a pinch of salt. Stir these dry ingredients together thoroughly with a whisk or fork until well combined. This ensures even distribution of the cinnamon and protein powder throughout the mixture.
    1 cup rolled oats, 1/2 cup vanilla or unflavored protein powder, 1 teaspoon ground cinnamon, Pinch salt
  2. To the bowl with the dry ingredients, add the almond butter (or your chosen nut/seed butter), unsweetened applesauce, maple syrup (or honey), and vanilla extract.
    1/4 cup almond butter or cashew butter, 1/4 cup unsweetened applesauce, 2 tablespoons maple syrup or honey, 1/2 teaspoon vanilla extract
  3. Begin mixing all the ingredients together, either with a sturdy spoon or a spatula. As you mix, it will start to come together into a thick dough.
  4. If the mixture seems too dry and crumbly and isn't holding together, gradually add the unsweetened almond milk, one tablespoon at a time, while continuing to mix. Be careful not to add too much, as you want a firm dough that you can easily roll into balls, not a sticky batter. The goal is a consistency similar to cookie dough.
    1 tablespoon unsweetened almond milk
  5. Once the dough has reached a good consistency, begin rolling it into bite-sized balls with your hands. Aim for a size similar to a golf ball or a large marble.
  6. If you desire an extra "cinnamon roll" effect, you can gently roll each ball in a small dish containing a mixture of extra cinnamon and a touch of granulated sugar (or a sugar substitute if preferred). Alternatively, you can dip them lightly in melted Greek yogurt or a drizzle of homemade vegan condensed milk for a frosting-like finish.
    extra cinnamon, granulated sugar, melted Greek yogurt, homemade vegan condensed milk
  7. Place the rolled protein balls on a plate or a parchment-lined baking sheet. Refrigerate them for at least 30 minutes to allow them to firm up completely. This step is crucial for achieving the perfect texture.

Notes

Store in an airtight container in the refrigerator for up to one week. Can also be frozen for up to 2-3 months.
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