Ingredients
Equipment
Method
- In a medium-sized mixing bowl, add the rolled oats, protein powder, and unsweetened cocoa powder. Stir these dry ingredients together until they are well combined. This ensures an even distribution of flavor and texture throughout your protein balls.1 cup rolled oats, 1/2 cup unflavored or vanilla protein powder, 1/4 cup unsweetened cocoa powder
- To the bowl with the dry ingredients, add the natural peanut butter (or almond butter), honey or maple syrup, milk, and vanilla extract.2 tablespoons natural peanut butter (or almond butter), 2 tablespoons honey or maple syrup (adjust to taste), 1/4 cup milk (dairy or non-dairy), plus more as needed, 1 teaspoon vanilla extract
- Begin mixing everything together. You can use a sturdy spoon or a spatula. If the mixture seems too dry and crumbly to hold together, gradually add a tablespoon of milk at a time until the dough reaches a consistency where it can be easily rolled into balls. Be careful not to add too much milk, as this can make the dough too sticky.
- Gently fold in the crushed Oreo cookies. You want to distribute the cookie pieces throughout the dough. Aim for some larger crumbles and some finer dustings for the best Oreo experience.4-5 crushed Oreo cookies
- Once the dough is well combined and has the right consistency, begin rolling it into small balls, about 1-1.5 inches in diameter. If the dough is slightly sticky, you can lightly dampen your hands with water or a tiny bit of oil.
- If desired, roll the protein balls in toppings like mini chocolate chips for extra texture, or shredded coconut for a tropical twist.Mini chocolate chips (optional), shredded coconut (optional)
- Place the rolled protein balls on a plate or baking sheet lined with parchment paper. Transfer them to the refrigerator and let them chill for at least 30 minutes. This step is crucial to allow the balls to firm up and hold their shape.
Notes
These Oreo Protein Balls are best stored in an airtight container in the refrigerator and will stay fresh for up to 5-7 days. They can also be frozen for up to 2-3 months.
