Ingredients
Equipment
Method
- In a medium-sized mixing bowl, add the rolled oats, vanilla protein powder, and a pinch of salt. Stir these dry ingredients together thoroughly to ensure the protein powder is evenly distributed throughout the oats.1 cup rolled oats, 1/2 cup vanilla protein powder, 1 pinch salt
- To the bowl with the dry ingredients, add the almond milk, almond butter, sugar-free maple syrup, and vanilla extract.1/4 cup unsweetened almond milk, 2 tablespoons almond butter, 2 tablespoons sugar-free maple syrup, 1 teaspoon vanilla extract
- Using a sturdy spoon or a spatula, begin to mix all the ingredients together. Continue mixing until a thick, dough-like consistency forms. It should be well-combined, with no dry pockets of oats or protein powder remaining. If the mixture seems too dry and crumbly, add another teaspoon of almond milk, a little at a time, until it holds together when pressed. If it seems too wet, you can add a touch more oats or protein powder.
- If you're using rainbow sprinkles to enhance the cake batter aesthetic, gently fold them into the mixture now. Be careful not to overmix, as you want the colorful sprinkles to remain distinct.1/4 cup rainbow sprinkles
- Take about one tablespoon of the mixture at a time and roll it between your palms to form small, compact balls. Aim for a consistent size so they all bake (or rather, set!) evenly.
- Arrange the rolled protein balls on a plate or baking sheet lined with parchment paper. Place them in the refrigerator for at least 30 minutes to allow them to firm up and hold their shape.
Notes
Store in an airtight container in the refrigerator for up to one week. Can be frozen for 2-3 months.
