Protein Balls Recipe
Old-fashioned oats and natural peanut butter bind everything into a scoopable dough without any baking, while protein powder and a touch of honey turn a simple snack into something that actually holds you over between meals. Chilling the dough for a few minutes before rolling keeps the balls from sticking to your hands.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 16
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup natural peanut butter, creamy
- 1 cup vanilla protein powder
- 1/2 cup honey
- 1/2 cup mini chocolate chips
- 2 tablespoons chia seeds
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
Nutrition per serving
- Calories
- 314
- Protein
- 14g
- Carbs
- 34g
- Fat
- 15g
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.
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Instructions
- 1In a large bowl, stir together the oats, protein powder, and chia seeds until evenly combined.
- 2Add the peanut butter, honey, and vanilla extract, then stir with a sturdy spoon until the mixture forms a thick, cohesive dough. If it seems too dry to hold together, add honey a teaspoon at a time.
- 3Fold in the mini chocolate chips and salt.
- 4Cover the bowl and refrigerate the dough for 10-15 minutes; this firms up the fat in the peanut butter so the dough is easier to shape.
- 5Scoop the dough into 1-tablespoon portions and roll between your palms into balls, about 1 inch across.
- 6Arrange the balls on a parchment-lined plate or tray and refrigerate for at least 20 minutes before serving, so they firm up and hold their shape.
Tips & variations
- Swap the mini chocolate chips for the same amount of dried cranberries or chopped dates for a less sweet, fruitier version.
- If the protein powder is very absorbent (common with whey isolate blends), the dough may need an extra tablespoon of peanut butter or honey to come together.
- Roll finished balls in extra chia seeds, shredded coconut, or crushed nuts for a coated finish that also helps them hold together in a lunch bag.
- Almond butter or sunflower seed butter both work as a 1:1 swap for the peanut butter if you need a nut-free version (use sunflower seed butter for nut-free).
Storage & reheating
Store protein balls in an airtight container in the refrigerator for up to 1 week. They also freeze well for up to 3 months, layered between sheets of parchment paper in a freezer bag; thaw a few at room temperature for about 15 minutes before eating.
Tips from the Tulo kitchen
- Wetting your palms with a little water or oil before rolling keeps the dough from sticking, especially in a warm kitchen.
- A small cookie scoop makes portioning fast and keeps every ball roughly the same size, which matters if you're tracking calories or protein per serving.
FAQ
Why won't my protein ball dough stick together?
This usually means the mixture is too dry, often because the protein powder absorbed more moisture than expected. Add honey or peanut butter a teaspoon at a time and re-mix until the dough clumps when pressed.
Can I use whey protein powder instead of a plant-based blend?
Yes, though whey tends to make the dough drier and slightly gritty compared with a plant-based or casein blend. If using whey, expect to add a bit more honey or peanut butter to keep the texture smooth.
How much protein is in one ball?
With this recipe's ingredients, each ball has roughly 6-7 grams of protein, depending on the protein powder brand used; check the label since protein content varies widely between brands.
Do protein balls need to be refrigerated?
Yes. Because they contain no baking or preservatives, they're best kept refrigerated and will stay fresh for about a week; at room temperature they soften and spoil faster, especially in a warm kitchen.