NOTES:
*I use an unflavored, unsweetened goat whey protein powder, but any protein powder that you love will work. Vanilla protein powder would be ideal.
*I use unsalted, unsweetened natural peanut butter. If you’re using a peanut butter that is salted, you may not need to add salt to the balls.
*You will likely need to add a small amount of water to get everything to blend together nicely. I use 4 tablespoons. Once the mixture can be pressed into balls easily, you’ll know you have the right consistency.
*The best part about these oatmeal balls in addition to the powerful peanut butter flavor they exude, is just how low-fuss they are.
OPTIONAL ADDITIONS:
*Add an additional 1 to 3 tablespoons of any seeds you like, such as ground flax seeds, chia seeds, or sunflower seeds.
*Love nuts? Feel free to substitute ⅔ cup of walnuts or pecans for the oats.
*If you can’t do oats, you can replace them with nuts, cassava flour, or almond flour.
*Substitute raisins or other dried fruit for the chocolate chips.
*Change up the nut butter according to what you love – sunflower butter or even tahini work great.
*Add 1/2 teaspoon to 1 teaspoon of vanilla extract if you have it on hand.
*For chocolate energy bites, add 1/3 cup of cocoa powder, a little more peanut butter, and a little water.
STORAGE:
*Store protein balls in an airtight container or a zip lock bag in the refrigerator for up to 10 days. Freeze for up to 3 months.
For a low-carb version, see Low-Carb Peanut Butter Protein Balls on this website.
