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–+ servings
Delicious no-bake protein balls made with oats and nut butter

No-Bake Protein Balls

These quick and easy no-bake protein balls combine oats, nut butter, and protein powder for a satisfying snack that's perfect for on-the-go.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 12 balls
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup rolled oats Use gluten-free oats if needed
  • 1/2 cup nut butter (peanut or almond) Sunflower seed butter for nut-free option
  • 1/4 cup honey or maple syrup Maple for vegan option
  • 1/4 cup protein powder Whey or plant-based protein powder
  • 1/4 cup chocolate chips Optional; use dairy-free chips if vegan
  • 1/4 cup shredded coconut Optional
Optional Additions
  • 1–2 tablespoons ground flaxseed or chia seeds For extra fiber; reduce oats slightly

Method
 

Preparation
  1. Measure and place all ingredients in a large bowl.
  2. Mix until evenly combined and the texture is sticky.
  3. Adjust moisture with a little more nut butter or honey if the mix seems dry.
  4. Scoop and roll into bite-sized balls.
  5. Chill to firm up, then enjoy.
Mixing
  1. Put the oats, protein powder, chocolate chips, and coconut in a large bowl. Stir to combine the dry ingredients.
  2. Add the nut butter and honey or maple syrup. Use a sturdy spoon or spatula to mix.
  3. Press and fold the mixture until it clumps and feels sticky. The mixture should hold when pinched.
  4. If the mix is crumbly, stir in a teaspoon of nut butter or syrup at a time until it binds.
  5. Scoop small portions with a cookie scoop or tablespoon. Roll each portion between your palms into a ball.
  6. Arrange the balls on a baking sheet or plate lined with parchment.
  7. Refrigerate for at least 30 minutes to set, then move to an airtight container and enjoy.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 1gSodium: 50mgFiber: 3gSugar: 5g

Notes

Store in an airtight container in the refrigerator for up to 10 days. For long-term storage, freeze in single layers, then transfer to a freezer-safe bag for up to 3 months. Thaw in the fridge overnight.

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