Ingredients
Equipment
Method
- In a medium-sized mixing bowl, combine the rolled oats, vanilla protein powder, crushed freeze-dried strawberries, chia seeds, and a pinch of salt. Whisk these ingredients together thoroughly to ensure they are evenly distributed. The freeze-dried strawberries will contribute both intense flavor and a beautiful pink hue to your protein bites.1 cup rolled oats, 1/2 cup vanilla protein powder, 1/4 cup freeze-dried strawberries, 2 tablespoons chia seeds, 1 pinch salt
- To the dry ingredients, add the unsweetened almond milk, honey or maple syrup, and vanilla extract. If you are using fresh strawberries, chop them finely at this stage and add them to the bowl as well.1/4 cup unsweetened almond milk, 2 tablespoons honey or maple syrup, 1 teaspoon vanilla extract, 1-2 tablespoons fresh strawberries
- Stir all the ingredients together until a thick, dough-like consistency forms. It should be moist enough to hold its shape but not overly sticky. If the mixture seems too dry, add another teaspoon of almond milk at a time until the desired texture is achieved. Conversely, if it's too wet, add a tablespoon more of oats or protein powder.
- Once the mixture is well-combined and has the right consistency, begin rolling it into small balls, about 1-inch in diameter. You can lightly wet your hands to prevent sticking if needed. Place the rolled protein bites on a plate or baking sheet lined with parchment paper.
- Place the tray of Strawberry Shortcake Protein Bites into the refrigerator for at least 30 minutes to allow them to firm up. This chilling period is crucial for them to hold their shape and achieve the perfect chewy texture.
Notes
Best stored in an airtight container in the refrigerator for up to one week. Can be frozen for up to one month. Reheating is not typically necessary.
