Having quick and easy snacks on hand makes it so much more accessible to fuel well during busy weeks. These protein balls are a great option to prepare ahead of time and the recipe utilizes pantry staples you likely have on hand! I will often whip these up on a whim when I am in the midst of meal planning and prepping for the week ahead, usually on Sunday afternoons.
The versatility of this recipe makes it easy to tailor to your individual taste preferences and dietary needs, such as food allergies. You can use any kind of nut butter (including sun butter), a variety of protein powder choices and fun add-ins such as dried fruit, shredded coconut and various types of chocolate or nuts! I make this recipe a little bit different every time but I recommend keeping the base of the recipe consistent – including the amount of oats, nut butter and maple syrup/honey components.
Protein balls store well in an airtight container in the fridge for 5-7 days or in the freezer for up to 1 month. Here is the recipe and I hope you enjoy:
Ingredients:
- 1 ½ cup rolled oats
- ⅓ cup maple syrup (can substitute honey)
- ¾ cup any type of nut butter (I used natural creamy peanut butter)
- ¼ cup chopped unsalted pecans
- 2 scoops any protein powder or collagen peptide powder
- 2 Tbsp chia seeds
- 1 tsp cinnamon
- Chocolate chips, measured with your heart
Directions:
- Combine all ingredients in a large mixing bowl. Mix together.
- Refrigerate mixture for 20-30 minutes.
- Using a 1 inch cookie scoop, scoop up the mixture and roll into balls.
- Store in an airtight container!
Lauren Dia, MS, RDN, LDN, CEDS | Performance Dietitian
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