Say hello to the perfect busy day snack! Peanut Butter Protein Balls are made with wholesome, gluten-free ingredients like oats, honey, chia seeds, protein powder, and more! They’re little energy balls wrapped up into bite sized peanut buttery snacks.
A nutrient rich, filling snack
Who else is a victim of multiple snack times each day? I know I am! I love snacking and find myself doing it between meals all day, every day. And that’s totally okay! Our bodies need fuel, so it makes sense to snack to give it little bursts of energy between meals.
When I go for snacks, however, I like to go for whole, healthy options (with the occasional indulgence snuck in, of course!). One of my favorite go-to snacks are these good old peanut butter protein balls. They’re sweet and savory at the same time, and because of all of the extra protein they do a really great job of curbing both my hunger and my cravings. They provide a kick in energy too!
You can customize these however you’d like. Sometimes I’m feeling chocolate chips and add a whole bunch, other times I go for dried cranberries and chopped nuts. Make them your own or make a few different kinds to switch things up.
Keep these protein energy balls on deck by keeping a batch in your fridge for easy grab-and-go access whenever your stomach gives you a little pang of hunger.
Oh, and the best part? They’re no-bake!
Items included in peanut butter protein balls
Rolled oats are the star of this show and serve as the perfect base. After that, mix with protein powder, chia seeds and various flavorings for protein balls that stay together and pack a flavorful but nutritious punch!
- Rolled oats
- Protein powder (I use a plant based chocolate kind)
- Chia seeds
- Salt (only if the peanut butter isn’t already salted)
- Natural peanut butter
- Almond milk (or water)
Tools used to make this peanut butter recipe
We’ll only need four main tools to make this recipe, which is great news, isn’t it?! The fewer the tools, the smaller the clean up. Grab your mixing tools, a tray, and your measuring cups and let’s get started!
Here’s everything you’ll need:
- Medium mixing bowl
- Large mixing bowl
- Mixing utensil
- Plate or tray
- Measuring cups: 1 tsp, 1 tbsp, 1/4 cup, 1/2 cup, and 1 cup.
How to make peanut butter protein balls
Do you see that? There’s no baking required! Instead, we will mix the protein ball ingredients, form the mixture into little balls, and then stick them in the fridge to fully form. Prep should only take 10 minutes (or less).
It’s important to use natural peanut butter when making these oats because you want that runny texture to help hold them together. If you find that your peanut butter isn’t as runny, you may want to add a tablespoon of coconut oil, or just add more water.
First, combine the oats, protein powder, cinnamon, chia seeds, and salt in a medium bowl.
Add the wet ingredients to the dry and stir to combine. If using a spoon or spatula proves difficult, you can use your hands.
Next, add the liquid (almond milk or water) as needed. From here you should be able to roll the mix into balls that stick together.
Wet your hands and then form the mix into tablespoon-sized balls.
Set the formed balls on a plate or tray, and then place them in the fridge for at least 30 minutes before eating. Enjoy!
Storing protein snacks
Once you’ve prepared a good amount of protein snacks and are ready to store them for snacking throughout the week, keep them in an airtight container in the fridge. This will keep them nice and solid, and fresher for longer!
If you’d like to freeze them, again use an airtight container, and eat within 6 months. You can make a huge batch and transfer them to the fridge in smaller amounts as you’re ready to eat them!
Watch & learn how to make peanut butter protein balls
A healthier protein snack
We all know that homemade foods are often healthier than what we find on grocery store shelves, but why? In addition to being heavily processed in order to stay fresh as long as possible, preserved dry snacks are pumped with chemicals and less-than-ideal ingredients.
All of these things combined mean that if you can make it at home, that’s definitely the way to go! Here’s the lowdown on some of the ingredients included in these homemade peanut butter protein balls.
Gotta have the protein powder in the protein balls! Though this recipe would be protein-rich on its own, adding powder really helps each bite provide lots of it.
Chia seeds are included in this recipe because they’re a fantastic binding agent that helps keep the balls from crumbling. However, they’re also great health-wise and provide fiber, protein, and antioxidants.
Natural peanut butter
You know what I always say – peanut butter is one of those ingredients that has to be all natural! The processed versions are just too icky. Stick to natural and you’ll be receiving a healthy dose of fats and protein in one.
You guys know I love my all natural sweeteners! Honey is my sweetener BFF (alongside maple syrup) and tastes wonderful in pretty much every recipe it’s a part of. It’s a fantastic alternative to granulated sugar, and one that I always go for!
We use almond milk in this recipe because it tastes great and is a healthier option than regular whole milk.
More healthy peanut butter recipes
If you’re like me and can’t get enough peanut butter, here are some more recipes to satiate your cravings! They’re all so tasty that it makes it hard to recommend just one, but I think out of these options the Healthy Peanut Butter Fudge is my ultimate favorite!
- Healthy Peanut Butter and Jelly Bars
- Healthy Peanut Butter Fudge
- No-Bake Chocolate Peanut Butter Bars (Vegan, Gluten-Free)
- Creamy Peanut Butter Overnight Oats
- Peanut Butter Cookie Dough Banana Ice Cream
- Combine oats, protein powder, cinnamon, chia seeds, and salt in medium bowl
- In a large bowl, combine pb, honey, vanilla.
- Add wet ingredients to oat mixture.
- Add in liquid (almond milk or water) as needed. You should be able to roll into balls that will stick together.
- Get dirty – Wet your hands and then use em to form into tablespoon size balls.
- Chill in fridge for at least 30 minutes.
- Keep in fridge up to 7 days or freezer for 6 months.
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