Ingredients
Equipment
Method
- In a medium-sized mixing bowl, add the peanut butter, honey (or maple syrup), and vanilla extract. Stir thoroughly until the ingredients are well combined and form a smooth, cohesive paste. Ensure the nut butter is at room temperature for easier mixing.1/2 cup peanut butter, 1/3 cup honey or maple syrup, 1 teaspoon vanilla extract
- Add the rolled oats, protein powder, and the pinch of salt (if using) to the wet ingredients. Begin to mix everything together using a spatula or a sturdy spoon. This might take a little effort as the mixture will start to thicken.1 cup rolled oats, 2 tablespoons protein powder, 1 pinch salt
- Once the oat and protein mixture is mostly incorporated, gently fold in the chocolate chips. Mix until they are evenly distributed throughout the dough. Be careful not to overmix at this stage, as it can make the balls slightly tougher.1/4 cup chocolate chips
- For easier handling and rolling, cover the bowl with plastic wrap and refrigerate the mixture for about 15-30 minutes. This allows the oats to absorb some of the moisture, making the dough firmer and less sticky.
- Once the mixture is chilled, scoop out tablespoons of the dough and roll them between your palms to form bite-sized balls, approximately 1-1.5 inches in diameter. If the mixture is too sticky, you can lightly dampen your hands with water or coat them with a tiny bit of oil.
- Place the rolled No Bake Oatmeal Chocolate Chip Protein Balls on a plate or baking sheet lined with parchment paper. You can enjoy them immediately, or for a firmer consistency, refrigerate them for another 15 minutes before serving.
Notes
Store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 2-3 months.
