Ingredients You Will Need
To make about twenty protein balls you will need the following items from your pantry or local grocery store:
- One cup of creamy natural peanut butter
- Half cup of raw honey or pure maple syrup
- Two cups of rolled oats which you can pulse in a blender for a finer texture
- Half cup of high quality vanilla protein powder or chocolate protein powder
- Two tablespoons of chia seeds for extra fiber and crunch
- One teaspoon of pure vanilla extract
- Half cup of mini dark chocolate chips
- One tablespoon of melted coconut oil if the mixture feels too dry
- A small pinch of sea salt to bring out the sweetness of the honey
Step by Step Method
Start by gathering all of your ingredients on a clean counter so you have everything within reach before you begin mixing. Take a large mixing bowl and add the one cup of creamy natural peanut butter along with the half cup of honey and the vanilla extract. Use a sturdy spatula or a large spoon to stir these wet ingredients together until they form a very smooth and glossy liquid. If your peanut butter is very cold or stiff you might want to microwave it for ten seconds to make it easier to stir.
Once the wet base is ready you can pour in the two cups of rolled oats and the half cup of protein powder. It is usually best to add the protein powder slowly while stirring so that you do not end up with any dry lumps in your dough. Now add the chia seeds and the pinch of sea salt into the bowl and continue to mix everything with a bit of muscle power. At this stage the dough will start to get very thick and heavy which is exactly what we want for a good shape.
If you find that the mixture is crumbling and not sticking together you can add a little bit of melted coconut oil to help bind it. On the other hand if it feels too sticky you can add a few more spoonfuls of oats to dry it out slightly. When the dough feels consistent you can fold in the mini dark chocolate chips using your spatula so they are spread evenly throughout the entire batch.
Prepare a baking sheet or a large plate by lining it with a piece of parchment paper to prevent any sticking during the cooling process. Use a tablespoon or a small cookie scoop to grab a portion of the dough and roll it between your palms to form a smooth ball about one inch in diameter. Repeat this process until all of the dough is used up and you have a beautiful tray of protein balls ready to go.
Place the tray into your refrigerator for at least thirty minutes so the oats can soak up the moisture and the balls can become firm. This waiting period is important because it improves the texture and makes them much easier to handle without making a mess on your fingers. After they have chilled you can transfer them into an airtight container or a zip lock bag for long term storage. They will stay fresh in the fridge for about two weeks or you can keep them in the freezer for up to three months if you want to make a giant batch in advance.
