Ingredients
Scale
- 1 cup old-fashioned rolled oats (certified gluten-free if necessary)
- 1/2 cup creamy natural peanut butter
- 1/3 cup honey or pure maple syrup
- 1/2 cup vanilla or chocolate protein powder (whey or plant-based)
- 1/4 cup mini semi-sweet chocolate chips
- 1 tablespoon chia seeds or ground flaxseed (optional for extra fiber)
- 1–2 teaspoons water or almond milk (if the mixture is too dry)
- 1/2 teaspoon vanilla extract
- A pinch of sea salt
Instructions
- Step 1: Combine the Base Ingredients. In a large mixing bowl, add the rolled oats, protein powder, chia seeds (if using), and a pinch of sea salt. Stir these dry ingredients together until they are evenly distributed. Breaking up any clumps of protein powder now ensures a smooth texture in the final product.
- Step 2: Incorporate the Wet Ingredients. Add the creamy peanut butter, honey, and vanilla extract to the dry mixture. Use a sturdy spatula or a wooden spoon to fold everything together. If the dough feels too crumbly and won’t hold its shape, add a teaspoon of water or almond milk at a time until the mixture reaches a sticky, dough-like consistency. Once the dough is well-combined, gently fold in the mini chocolate chips.
- Step 3: Roll and Store. Scoop about one tablespoon of the mixture at a time and roll it between your palms to form a ball roughly one inch in diameter. Repeat this process until all the dough is used. Place the finished balls on a parchment-lined plate or airtight container. Chill them in the refrigerator for at least 30 minutes to help them firm up before eating.
- Cook Time: 15 minutes