Description
Delicious and nutritious protein balls that taste like cake batter, perfect for snacks or post-workout.
Ingredients
- 1 cup vanilla protein powder (about 100g)
- 1 cup rolled oats (about 90g)
- 1/2 cup almond flour (about 50g; or oat flour for a nut-free option)
- 1/2 cup Greek yogurt (about 120g; or dairy-free yogurt)
- 1/4 cup maple syrup (about 60ml; or honey)
- 2 teaspoons vanilla extract (about 10ml)
- 1/4 teaspoon almond extract (optional)
- Pinch of salt
- 2–3 tablespoons rainbow sprinkles (about 20–30g)
- 2 tablespoons white chocolate chips (optional; about 25g)
Instructions
- Gather all your ingredients and equipment, including a mixing bowl and a lined baking sheet.
- In a mixing bowl, combine the vanilla protein powder, rolled oats, and almond flour. Stir until evenly mixed.
- Add the Greek yogurt, maple syrup, vanilla extract, and almond extract if using. Stir until the mixture starts to form a sticky dough.
- Sprinkle in the salt, rainbow sprinkles, and white chocolate chips (if using). Gently fold everything together until well combined.
- Use a tablespoon or cookie scoop to portion out the mixture, rolling it into balls about 1 inch in diameter.
- Place the protein balls on the lined baking sheet. Chill in the fridge for 15-20 minutes for a firmer texture.
- Enjoy immediately or store in an airtight container in the fridge for up to a week. Freeze for up to a month if desired.
Notes
For a chocolate twist, add cocoa powder or incorporate nut butter. Use parchment paper to prevent sticking if freezing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: American