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No Bake Cake Batter Protein Balls Recipe

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★★★★★

4.6 from 72 reviews

These No Bake Cake Batter Protein Balls are a delicious and nutritious snack that combines rolled oats, vanilla protein powder, almond flour, and a touch of sweetness with vibrant rainbow sprinkles. Perfect for a quick mid-afternoon pick-me-up or a light post-workout bite, these protein balls are easy to make, require no baking, and deliver a celebratory dessert-like flavor with a healthful twist.

Ingredients

Scale

Dry Ingredients

  • 2 cups (180 g) Old-Fashioned Rolled Oats (lightly pulsed for finer texture, optional)
  • 1 cup (120 g) Vanilla Whey or Plant-Based Protein Powder
  • 1/2 cup (56 g) Almond Flour
  • 1/4 tsp (1.5 g) Fine Salt

Wet Ingredients

  • 1/2 cup (128 g) Almond Butter, room temperature (or Peanut/Seed Butter)
  • 1/3 cup (80 g) Maple Syrup or Honey
  • 3 tbsp (45 ml) Milk (Dairy or Plant-Based)
  • 2 tsp (10 ml) Vanilla Extract

Optional Toppings

  • 1/4 cup (40 g) Rainbow Sprinkles

Instructions

  1. Ready The Mood (And The Bowl): Gather all ingredients including sprinkles. Line a small baking tray or plate with parchment paper to place the protein balls on later.
  2. Pulse The Oats (Optional): If you prefer a smoother texture, pulse the rolled oats in a food processor for 10-12 quick pulses to get a finer texture without turning them into flour.
  3. Mix The Dry Ingredients: In a large bowl, combine the rolled oats, vanilla protein powder, almond flour, and salt. Stir thoroughly but gently to blend evenly.
  4. Add The Wet Ingredients: Add almond butter, maple syrup (or honey), vanilla extract, and milk to the dry mix. Use a sturdy spoon or clean hands to fold and press the mixture until it forms a pliable dough. Adjust texture by adding milk teaspoon by teaspoon if too dry, or oats/almond flour tablespoon by tablespoon if too sticky.
  5. Sprinkle The Sprinkles: Fold in the rainbow sprinkles last to maintain their color and crunch.
  6. Shape Into Balls: Scoop tablespoon-sized portions of dough and roll them between your palms into roughly 1 to 1.25-inch balls, about 32-35 grams each. This recipe yields around 20 balls.
  7. Chill To Set: Place the balls on the parchment-lined tray and chill in the refrigerator for at least 20 minutes to firm up the texture. Alternatively, freeze one ball for 5 minutes if impatient.
  8. Enjoy Or Store: Eat a protein ball right away or store the rest in an airtight container lined with parchment paper. Keep refrigerated for up to 10 days or freeze for up to 2 months.

Notes

  • If you don’t have almond flour, substitute with an extra 1/3 cup of rolled oats pulsed into a finer meal.
  • To make this recipe vegan, use a plant-based vanilla protein powder and maple syrup instead of honey.
  • The sprinkles add festive color and crunch, but can be omitted if desired.
  • Adjust the milk quantity slightly to ensure the dough is pliable but not sticky.
  • These protein balls are perfect as a mid-afternoon snack or a light post-workout treat.

Keywords: no bake protein balls, cake batter protein balls, healthy snacks, protein snack, no bake snacks, vegan protein balls option, quick protein bites

Find it online: https://leofoster.com/no-bake-cake-batter-protein-balls-recipe/