Cooking and Serving: 36 protein balls
Ingredients
How to make protein balls without protein powder | Ingredient substitutions
Description
Prep Time: 15 minutes | Cook Time: 0 minutes | Servings: 36 protein balls
Ingredients
How to make protein balls without protein powder
Expert tips
Ingredient substitutions
Notes
* How to make protein balls without protein powder
* Ingredient substitutions
* Protein Balls Recipe
* Storage instructions
“Absolutely amazing! I made these as a pre-track snack without the chocolate
chips since I’m dairy free and they were great. I definitely would recommend it
* Quick and easy: There only 7 main ingredients, and if you skip toasting any
of the ingredients, they’re also no-bake. Just mix, portion, roll and eat.
* Texture: A combination of rolled oats and oat flour gives them a really
* Taste: Honey, peanut butter and vanilla add tons of flavor. Toasting the
seeds, oats and coconut enhances their aroma and taste, too.
* Packed with protein: Just one bite contains 6 grams of protein even without
adding protein powder. Plus lots of whole grains for fiber, all of which keep
* Versatile: You can replace nearly every ingredient with something with a
different taste or texture.
a pile of protein balls made with oats and chocolate chips on a small white
pile of protein balls made with oats and chocolate chips on a small white plate
* Old fashioned rolled oats – If you can’t have oats, try picking a substitute
like flattened rice or flattened buckwheat.
* Coconut flakes – a delicious, nutritious binder full of healthy fats
* Hemp seeds – I like these, but you can also try chia, hulled sunflower,
pumpkin, or flax seeds
helps hold the bites together better than just rolled oats can.
* Salt – a must for balancing all the different flavors
* Peanut butter – smooth, no-mix peanut butter works best; natural peanut
butter is usually too runny
* Honey – or maple syrup – helps to bind the recipe ingredients while adding a
* Vanilla extract – just a bit adds such big flavor
* Mini chocolate chips – add more sweetness without taking these overboard
ingredients for protein balls being toasted on baking sheet
for protein balls being toasted on baking sheet
HOW TO MAKE PROTEIN BALLS WITHOUT PROTEIN POWDER
This is a no-bake recipe, but if I often toast the oats, coconut, and seeds in a
300°F oven for about 15 minutes at the start. It really helps to intensify and
deepen the flavors. You could also try toasting them on the stovetop in a
cast-iron skillet just until they smell fragrant.
Place the oats, coconut flakes and seeds plus salt and oat flour in a large
bowl. Add the peanut butter and honey and mix.
Press down the mixture with the back of a spoon to moisten the bulky ingredients
with the peanut butter and honey. The raw batter should be thick enough to hold
its shape when pressed together, but not so stiff that the mixture falls apart
If you toasted any of the ingredients first, let the mixture cool to room
temperature before adding the few miniature chocolate chips or they’ll melt.
Use an ice cream scoop or your fingers to create heaping tablespoon size
portions. Roll each tightly into a ball between your palms. Place them in the
refrigerator to chill, then pile them into a container with a lid.
A glass mixing bowl filled with the combined protein ball ingredients.
glass mixing bowl filled with the combined protein ball ingredients.
USE AN ICE CREAM SCOOP
Eyeing up the protein bites dough and pinching off pieces is a perfectly
legitimate way to divvy up the batter. But if you want more consistent sizing
across your energy balls, use an ice cream or cookie scoop.
WAIT BEFORE ADDING CHOCOLATE CHIPS
Be sure that the mixture is completely cool before adding mini chocolate chips
or they will melt immediately after you add them.
REFRIGERATE BEFORE ROLLING
I find that it’s much easier to roll an energy ball when the dough is cold. If
you find that your mix is too soft to handle, just stick the mixing bowl or
portioned batter into the fridge for about 30 minutes. When it comes out, it
will be firm enough for easy handling.
overhead image of protein balls with oats in glass jar on black surface
image of protein balls with oats in glass jar on black surface
INGREDIENT SUBSTITUTIONS
If you can’t have peanut butter, almost any other nut butter will do. Almond
butter is the perfect substitute, and cashew butter will make a more
neutral-flavored energy bite. Just make sure it’s the no-stir kind, where the
oil doesn’t separate.
ITry replacing the peanut butter with “Wow Butter,” which is made from toasted
soy, or “Sunbutter”, which is made from sunflower seeds. You may need to add
some more oat flour if the mixture seems a bit too soft.
If you want to make these vegan or just don’t like honey, you can use a
combination of half maple syrup, half unsulphured molasses (like Grandma’s
brand). Maple syrup alone is too thin and not sticky enough to replace honey.
If you’d prefer something with protein powder, try my recipe for homemade
are lots of different flavor variations, and have the texture of a brownie.
Or try adding more protein to these biters with your favorite vanilla protein
powder. Add 1 scoop (about 30 grams) vanilla protein powder to the mixture and
reduce the oat flour bit more oat flour until the consistency seems right.
I buy shelled hemp seeds at my local Trader Joe’s market. You can also use chia
seeds, hulled sunflower seeds, or pumpkin seeds (chopped first).
In place of oats and oat flour, use twice as many coconut flakes, and a
combination of assorted raw nuts. I recommend using at least 1/2 cup cashews in
that mix, since they’re a soft, mild nut that helps bind together the other
ingredients in a similar way to how the oat flour does in the oat-containing
* 2 cups (240 g) assorted raw nuts (I recommend 1 cup (120 g) raw cashews + 1/2
cup (60 g) raw pecans + 1/2 cup (60 g) raw almonds; use at least 1/2 cup
* 1/2 teaspoon kosher salt
* 4 cups (160 g) unsweetened coconut flakes
* 1 1/2 cups (384 g) smooth, no-stir peanut butter (can substitute almond
butter another favorite no-stir nut butter)
* 1/2 cup (168 g) honey (Lyle’s Golden Syrup is a good substitute)
* 1 cup (160 g) hulled raw seeds (I recommend a combination of hemp, chia,
* 4 ounces miniature chocolate chips
In the bowl of a food processor fitted with the steel blade, place the raw nuts,
salt, and about 2 cups (half) of the coconut flakes. Pulse the mixture until the
mixture resembles coarse crumbs (3 or 4 times).
Microwave the peanut butter and honey mixture in a large microwave-safe bowl on
60% power for 30 seconds to loosen the mixture. Add the nut and coconut mixture,
the seeds and the remaining coconut, and mix until well-combined. Allow the
mixture to cool fully, and then mix in the miniature chocolate chips.
Scoop the mixture #50 ice cream scoop works perfectly). You should have about 40 portions. Roll
each portion tightly into a ball between your palms.
Place the baking sheet in the refrigerator to chill until firm. Serve chilled.
They will hold their shape at room temperature, but I prefer them chilled.
protein balls dry mixture on baking tray, mixed in food processor, and moistened
protein balls shaped on white paper
balls dry mixture on baking tray, mixed in food processor, and moistened protein
balls shaped on white paper
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Prep Time: 15 minutes mins
Cook Time: 0 minutes mins
Chilling time: 1 hour hr
Yield: 36 protein balls
protein balls in stack on white plate
balls in stack on white plate
These protein balls keep your family energized throughout the day. They’re
naturally gluten free and made without protein powder.
* 2 cups (200 g) old fashioned rolled oats, (gluten free if necessary)
* 1 cup (80 g) unsweetened coconut flakes
* 1 cup (160 g) hulled raw hemp seeds, (can substitute chia seeds, hulled
sunflower seeds, flax seeds or pumpkin seeds)
* ½ cup (60 g) oat flour
* ½ teaspoon kosher salt
* 1 ½ cups (384 g) smooth peanut butter
* ½ cup (168 g) honey
* 1 teaspoon pure vanilla extract or your favorite flavoring, we really like
McCormick brand butter flavoring
* 4 ounces miniature chocolate chips
* Line a large, rimmed baking sheet with parchment paper and set it aside. In a
large bowl, place the oats, coconut flakes, hemp seeds, oat flour, and salt,
and mix to combine well. Set the bowl aside.
* To intensify the flavor of the whole oats, coconut, and seeds, place them all
together on a lined baking sheet in a single layer and toast them in a 300°F
oven (or toaster oven, in batches) for about 15 minutes, stirring once. Then,
transfer them to a large bowl, add the salt, and proceed with the recipe as
* Create a well in the center of the dry ingredients, add the peanut butter,
honey, and vanilla extract or other flavoring, and mix until well-combined.
Allow the mixture to cool for at least 10 minute.
* Once the mixture has cooled enough that it won’t melt chocolate, add the
miniature chocolate chips. Mix until the chips are evenly distributed
throughout. If you add the chips when the mixture is hot, the chips will all
* Scoop the mixture #50 ice cream scoop works perfectly). You should have about 36 portions.
* Roll each portion tightly into a ball between your palms. Place the baking
sheet in the refrigerator to chill until firm. Serve chilled.
* They will hold their shape at room temperature, but I prefer them chilled.
Transfer the bites to a large container with a lid, and store in the
refrigerator for anytime snacking.
Nutrition information is an estimate per ball, only from online calculators,
provided as a courtesy, and should not be relied on under any circumstances.
Cholesterol: 0.5mg | Sodium: 83mg | Potassium: 111mg | Fiber: 2g | Sugar: 7g |
Vitamin A: 36IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
These no bake peanut butter energy bites are delicious, satisfying and so easy
to make. And they’re naturally gluten free, too! #glutenfree #snacks #energy
no bake peanut butter energy bites are delicious, satisfying and so easy to
make. And they’re naturally gluten free, too! #glutenfree #snacks #energy #oats
Store prepared protein balls in an airtight container and they’ll last about a
week at room temperature. Refrigerate for another week after that, or for 2 week
For longer storage, you can freeze them for about three months. Let defrost in
the refrigerator or on the counter until soft enough to bite.
* cocoa powder – sprinkle in some cocoa powder to make chocolate peanut butter
* cranberries – chop up dried cranberries for a tangy twist; dried cherries
will also add a nice tartness
* dates – chopped dates are a good option if you want a richer taste, but feel
free to also experiment with other dried fruit
* protein powder – these are protein balls without protein powder when made as
written, but you can add about 1/2 scoop of your favorite protein powder for
* raisins – add chopped raisins to your mix for an oatmeal raisin flavor
Is it okay to eat raw oats?
There’s nothing unsafe about eating raw oats, but if you prefer the taste of
them toasted, follow the instructions in the recipe for lightly toasting them in
Can I make these bites into protein bars?
No, they won’t hold together properly as bars, so I’d recommend using our recipe
for homemade protein bars instead!
How many calories do these bites have?
As this recipe allows for so many variations, it’s hard for me to list
nutrition/serving size info. I have approximate nutritional information listed
in the recipe card below of about 180 calories per ball, but if you don’t use
precisely the same ingredients I do, your results won’t be the same.
Why is my dough too dry to hold together as protein balls?
If your unformed batter is dry and crumbly, add more wet ingredients like peanut
butter or honey to help with binding. Be sure to taste the batter as you go and
add wet ingredients slowly. If you need more sweetness, add more honey, but add
moisture sparingly or your bites will end up too soft to hold their shape.