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Easy High Protein Peanut Butter Balls

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  • Prep Time: 15 minutes

  • Chill Time: 30 minutes (minimum)

  • Total Time: 45 minutes

  • Yield: 18-20 balls

  • Recipe Intensity: Easy (No cooking, minimal equipment, simple techniques)

Ingredients

  • 1 cup creamy natural peanut butter (drippy, not dry—if using regular peanut butter, you may need slightly less oat flour)

  • ⅓ cup raw honey (or pure maple syrup for a vegan option)

  • 1 teaspoon pure vanilla extract

  • A pinch of fine sea salt (omit if your peanut butter is already salted)

  • 1 ¼ cups old-fashioned rolled oats (gluten-free if needed)

  • ⅓ cup vanilla or unflavored protein powder (whey, plant-based, or collagen peptides)

  • Optional Add-ins:

    • 3 tablespoons ground flaxseed or chia seeds

    • 2 tablespoons mini dark chocolate chips

    • 2 tablespoons crushed peanuts or almonds for rolling

Equipment Needed

  • Medium mixing bowl

  • Measuring cups and spoons

  • Whisk or spatula

  • Baking sheet or plate

  • Parchment paper or reusable silicone liner

  • Small cookie scoop (optional, for uniform sizes)

Step-by-Step Instructions

Step 1: Prepare Your Workspace

Line a baking sheet or large plate with parchment paper. This prevents sticking and makes cleanup a breeze. Set it aside.

Step 2: Combine Wet Ingredients

In your medium mixing bowl, combine the 1 cup creamy peanut butter, ⅓ cup honey, and 1 teaspoon vanilla extract. If using, add your pinch of salt. Using a whisk or sturdy spatula, mix until the ingredients are completely smooth and well-incorporated. The mixture should be glossy and easily stirrable.

Step 3: Add Dry Ingredients

To the same bowl, add the 1 ¼ cups rolled oats and ⅓ cup protein powder. If you’re including 3 tablespoons of ground flax or chia seeds, add them now. Stir vigorously until a thick, uniform dough forms. It should hold together when pressed. If the mixture seems too wet or sticky, add an extra tablespoon of oats. If it seems too dry or crumbly, add a teaspoon of milk (dairy or plant-based) or more peanut butter until it comes together.

Step 4: Form the Balls

Using a small cookie scoop (about 1 tablespoon in size) or your hands, portion the dough. Roll each portion firmly between your palms to form a smooth, round ball. If the dough is sticking to your hands, lightly dampen them with water. Place each formed ball onto your prepared parchment-lined sheet.

Pro-Tip: For extra texture and protein, roll the finished balls in 2 tablespoons of crushed nuts before placing them on the sheet.

Step 5: Chill to Set

Place the baking sheet in the refrigerator for at least 30 minutes. This crucial step allows the balls to firm up, the oats to soften slightly, and the flavors to meld. For a firmer texture and longer storage, you can chill for up to 2 hours.

Step 6: Store and Serve

Once fully set, transfer the peanut butter balls to an airtight container. Store them in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. They are delicious chilled straight from the fridge or slightly thawed from the freezer.

Chef’s Notes & Customizations

  • Nut-Free: Substitute sunflower seed butter or soy nut butter for the peanut butter.

  • Lower Sugar: Use a sugar-free maple-flavored syrup and ensure your protein powder is low-sugar.

  • Texture Play: For a different texture, pulse the oats in a blender or food processor a few times before adding.

  • Chocolate Lovers: After chilling, you can drizzle the balls with melted dark chocolate or roll them in cocoa powder.

Nutritional Information

  • Serving Size: 1 ball (recipe makes 20)

  • Calories: ~145

  • Total Fat: 8g

  • Saturated Fat: 1.5g

  • Cholesterol: 5mg (varies with protein powder)

  • Sodium: 65mg

  • Total Carbohydrates: 13g

  • Dietary Fiber: 2g

  • Sugars: 6g

  • Protein: 6g

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