Ingredients
Equipment
Method
- In a medium-sized mixing bowl, combine the rolled oats, vanilla protein powder, and chia or flax seeds. Stir thoroughly to ensure all the dry ingredients are evenly distributed. This forms the base of our protein balls.1 cup rolled oats, 1/2 cup vanilla protein powder, 2 tablespoons chia seeds or flax seeds
- To the dry mixture, add the peanut butter (or almond butter), honey (or maple syrup), and vanilla extract. If you're using any optional mix-ins like chocolate chips or shredded coconut, now is the time to fold them in as well.1/4 cup peanut butter or almond butter, 1/4 cup honey or maple syrup, 1 teaspoon vanilla extract, 1/4 cup chocolate chips, shredded coconut, or chopped nuts
- Using a sturdy spoon or spatula, begin to mix all the ingredients together. This can be a bit stiff initially, so don't be afraid to use your hands to really work the ingredients into a cohesive dough-like consistency.
- The mixture will likely be crumbly at first. If it's too dry and won't hold together, gradually add the milk, one tablespoon at a time, while continuing to mix. You're aiming for a consistency that is sticky enough to form into balls but not overly wet or sticky to the touch.1-2 tablespoons milk
- Once the mixture is well-combined and holds its shape when squeezed, it's time to roll. Scoop about one tablespoon of the mixture at a time and roll it between your palms to form compact balls, approximately 1-inch in diameter.
- Place the rolled Vanilla Protein Balls onto a plate or baking sheet lined with parchment paper. Refrigerate them for at least 30 minutes to allow them to firm up. This step is crucial for ensuring they hold their shape and are easier to handle.
Notes
Store in an airtight container in the refrigerator for up to one week. Can be frozen for up to two months.
