Ingredients
Scale
- 1 cup quick-cooking rolled oats
- 1 cup vanilla protein powder
- 1/2 cup natural almond butter
- 1/4 cup maple syrup or honey
- 1/4 cup mini chocolate chips
- 1/2 teaspoon pure peppermint extract
- 2–3 drops green food coloring (optional)
- 1–2 tablespoons unsweetened almond milk (as needed)
Instructions
- Step 1: Combine the dry ingredients (oats and protein powder) in a large mixing bowl, stirring until they are thoroughly mixed.
- Step 2: Add the almond butter, maple syrup, peppermint extract, and green food coloring (if desired) to the dry mixture. Stir well, using a spatula or your hands, until a thick, uniform dough begins to form.
- Step 3: If the mixture appears too dry or crumbly, add the unsweetened almond milk one tablespoon at a time until the dough holds together easily when pressed.
- Step 4: Fold the mini chocolate chips into the dough until they are evenly distributed throughout the mixture.
- Step 5: Cover the bowl and refrigerate the dough for at least 30 minutes to firm up. Once chilled, scoop the mixture and roll it into 1-inch balls. Store the finished protein balls in an airtight container in the refrigerator.
Notes
- For long-term freshness, freeze the finished balls on a baking sheet, then transfer them to a freezer-safe bag; they keep well for up to three months.
- If storing them frozen, rest the protein balls on the counter for 10-15 minutes before serving for a softer, less dense texture.
- Try dipping the chilled balls halfway into melted dark chocolate and letting them set on parchment paper before serving for an elegant, decadent finish.
- Since protein powders vary widely in absorbency, add the almond milk slowly, only until the mixture holds together easily when pressed, to prevent an overly sticky dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American