Ingredients
Scale
- 1 cup Oat flour (blended rolled oats)
- 1/2 cup Vanilla protein powder (Whey or Whey/Casein blend works best)
- 1/4 cup Creamy almond butter (or cashew butter)
- 2 tablespoons Pure maple syrup or honey
- 1 tablespoon Ground cinnamon
- 1/4 teaspoon Sea salt
- 1–2 tablespoons Unsweetened almond milk (add gradually)
- 1/2 teaspoon Vanilla extract
- Optional: 1 tablespoon melted coconut oil and 1 tablespoon protein powder for a “glaze” drizzle
Instructions
- In a large mixing bowl, whisk together the oat flour, vanilla protein powder, ground cinnamon, and sea salt. Ensure there are no large clumps of protein powder so the flavor distributes evenly throughout every bite.
- Add the creamy almond butter, maple syrup, and vanilla extract to the dry mixture. Use a sturdy spatula or your hands to mix everything together. The dough should be thick and slightly crumbly. If the mixture is too dry to hold its shape, add the almond milk one tablespoon at a time until you reach a “playdough” consistency.
- Scoop about one tablespoon of the dough at a time and roll it between your palms to form a smooth ball. Repeat this process until you have used all the dough. If you want an extra touch of sweetness, mix a little protein powder with a drop of water or melted coconut oil and drizzle it over the balls to mimic cinnamon roll icing.
- Place the protein balls on a parchment-lined plate or airtight container. Let them set in the refrigerator for at least 30 minutes. This helps the flavors meld and improves the texture. Store them in the fridge for up to a week or in the freezer for up to three months.
- Cook Time: 15 minutes