Quick, easy, and healthy – what combination could be better for a grab-and-go snack? Let’s make Protein Balls!
A few weeks ago, we tailgated at a Jets practice and friends brought a batch of these Protein Balls. When we parted ways at the end of the evening, she divvied up the leftovers and I was hooked. I’ve made a few recipes for balls and bars (see Peanut Butter Quinoa Granola Bars, No Crap Peanut Butter, Honey and Oat Bars, Oats and Honey Bars with Cranberries, No Bake Vegan Granola Bars, Coconut Lime Energy Balls, Trail Mix Energy Balls, and Chocolate Peanut Butter Protein Balls to name a few) over the years and am always looking for a new way to make them. Bonus points if I can find a recipe that my kids actually like too.
Spoiler alert: this isn’t it.
No matter, more for me and for me to share with others.
Over the weekend, I’m trying to block out an afternoon to cook for the week and set us up for less chaotic weekdays, and this past Sunday’s cooking marathon included these Protein Balls. They are very simple to make, just mix everything in a bowl, and with these guidelines, you can certainly alter it a bit to suit your personal tastes, dietary guidelines, or allergies.
Almond butter would work fine instead of peanut butter. Golden raisins would be delish instead of the chocolate chips. Maybe a touch of cinnamon? Just concentrate on keeping the ratios of the binder ingredients the same (honey, peanut butter, oatmeal) and you can play a little beyond that.
I use a mini cookie scooper for shaping these – it makes quick work of it and then all the balls are all the same size and your hands aren’t gross. I let them hang for a bit in the fridge on a flat cookie sheet, and once they firmed up, I transferred them into a container for easier storage. It’s made a good grab-and-go breakfast as I take a few if I’m running late in the morning, or I’ll have one during an afternoon slump, or after dinner if I am craving something sweet.