Peanut Butter Protein Balls Recipe
Natural peanut butter and honey bind the oats and protein powder into a dough that holds together without baking, while a short chill firms the fat enough to roll and hold shape. Using powdered peanut butter alongside regular peanut butter keeps the fat content in check without drying the mixture out.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 45 min
- Servings
- 12
Ingredients
- 1 cup old-fashioned rolled oats
- 1/2 cup vanilla whey protein powder
- 3/4 cup natural peanut butter
- 1/3 cup honey
- 2 tablespoons chia seeds
- 1/3 cup mini chocolate chips
- 1/4 teaspoon fine sea salt
Nutrition per serving
- Calories
- 188
- Protein
- 9g
- Carbs
- 18g
- Fat
- 10g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1In a large bowl, stir together the oats, protein powder, chia seeds, and salt until evenly combined.
- 2Add the peanut butter and honey and mix with a sturdy spoon or your hands until no dry patches of oats remain and the mixture holds together when pressed.
- 3If the dough feels too wet to roll, add oats a tablespoon at a time; if it's too dry and crumbly, add honey a teaspoon at a time.
- 4Fold in the mini chocolate chips.
- 5Cover the bowl and refrigerate the dough for 20-30 minutes, this firms up the peanut butter and makes rolling much less messy.
- 6Scoop rounded tablespoons of dough and roll between your palms into 1-inch balls, you should get about 12.
- 7Store the balls in the refrigerator for at least 15 minutes before serving to help them fully set.
Tips & variations
- Swap the vanilla protein powder for chocolate and add a tablespoon of cocoa powder for a chocolate peanut butter version.
- Roll the finished balls in extra oats, crushed peanuts, or shredded coconut for a drier, less sticky exterior.
- Whey protein powder gives the firmest texture; plant-based blends tend to make a stickier dough, so start with slightly less honey if using one.
- For a nut-free version, swap the peanut butter for sunflower seed butter.
Storage & reheating
Store in an airtight container in the refrigerator for up to 1 week, or freeze in a single layer, then transfer to a freezer bag for up to 3 months. Thaw frozen balls in the refrigerator for about an hour, or eat straight from frozen since the honey keeps them from freezing rock-hard.
Tips from the Tulo kitchen
- Wetting your palms with a little water before rolling keeps the dough from sticking to your hands.
- Weighing the protein powder instead of scooping by volume gives a more consistent texture batch to batch, since scoop density varies a lot between brands.
FAQ
How much protein is in each ball?
With whey protein powder and natural peanut butter, each ball has roughly 6-7 grams of protein, making four balls a snack with close to 25 grams.
Can I use crunchy peanut butter instead of smooth?
Yes, crunchy peanut butter works fine and adds texture; the dough will just be slightly less uniform when rolled.
Why did my protein balls turn out dry and crumbly?
This usually means the protein powder absorbed more moisture than expected. Work in extra honey or peanut butter a teaspoon at a time until the dough presses together without cracking.
Can I make these without protein powder?
Yes, replace the protein powder with an equal amount of additional oats, though the protein count per ball will drop significantly.