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These easy, no bake protein balls are packed with flavor and nutrients, perfect for an on the go snack, breakfast or after school treat.
No Bake Protein Balls
So many of you are in the throes of “back to school” chaos with new schedules, new teachers, new schools and trying to find the new “normal”. For me, having homemade snacks on hand to grab and go when needed are a great way for me to know what we’re eating. It’s a bonus to get as much bang for my buck as possible from a nutritional point of view.Love this? Tweet it!
The best part about these bites is that they are no-bake, and can hang out in the fridge until you need them. I put these into snack sized bags, and put them in lunch bags, or throw in my bag on the way out the door.
Even though my children are not yet in school, I still feel like I’m in a major time crunch when it comes to making our household run. I work full time, and I have 2 little boys (2 and 4 years old), and I run this little blog as well.
How to make No Bake Protein Balls:
- Mix all the ingredients in a bowl
- Using a cookies scoop, scoop out balls and roll them between your hands.
- Chill (so they set).
- Store in the refrigerator, and grab when needed!
Want more “energy bites”? Of course you do!
No Bake Protein Balls (Cranberry/Chocolate/Granola)
- 1/2 cup natural peanut butter
- 1/3 cup honey
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 cup old-fashioned oats
- 1/2 cup quick cooking oats
- 1/4 cup slivered almonds
- 1/4 cup dried cranberries (can sub raisins)
- 1/4 cup mini semi-sweet chocolate chips
- 1/4 cup wheat germ
- 1/4 cup unsweetened coconut (optional)
- 2 tsp chia seeds optional
- In a large mixing bowl, mix together the peanut butter, honey, vanilla and salt until well blended.
- Stir in both types of oats, almonds, cranberries, chocolate chips wheat germ, coconut and chia seeds (if using).
- Using a cookie scoop, scoop then form into (golf ball sized) balls by rolling between your hands (don't work it too much, the chocolate will melt)
- For simplicity - drop the balls in to mini cupcake liners and chill for at least 30 minutes before serving.
- Store in an airtight container in the fridge for up to 1 week (if they even last that long).