Peanut Butter Protein Balls
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These are the best peanut butter protein balls made with just five simple ingredients. They mix up in minutes and are the perfect snack to prep ahead for busy days.
I’ve been making no bake protein balls for years. They’re one of my go-to snacks to meal prep for the week, and somehow I’ve never shared a simple, classic peanut butter version until now.
I used my chocolate peanut butter protein balls as the base and swapped the chocolate protein powder for vanilla, and the result is so good. These are soft, chewy and guaranteed to become your new favorite grab and go snack.
Table of Contents
Why You’ll Love These Peanut Butter Protein Balls
- Quick and easy: You only need one bowl, five ingredients and about ten minutes of prep time.
- Perfect for meal prep: They are portable, freezer-friendly and great for stocking your fridge with grab and go snacks.
- Great anytime: Enjoy them as a healthy snack, a post-workout bite or a little dessert moment.
- Packed with protein: Each ball has about five grams of protein to help keep you satisfied.
- Dietary-friendly: These protein balls are naturally gluten-free and dairy-free, and they can easily be made vegan by using maple syrup instead of honey.
Ingredients Needed
- old fashioned rolled oats – rolled oats are the best type of oat to use for protein balls! They’re naturally gluten-free, but often cross contaminated so make sure to grab certified gluten-free oats if needed. My fave brand is Bob’s Red Mill gluten-free old fashioned rolled oats.
- peanut butter butter – this will serve as a binding agent and provide a good dose of healthy fats and proteins. Look for a brand with just one or two ingredients (peanuts and salt). Also, try to use a peanut butter butter that’s creamy and drippy. Some of my favorite brands are Crazy Richard’s peanut butter and Teddie All Natural Peanut Butter. If you have a peanut allergy or just aren’t a fan you can use any nut or seed butter of choice.
- honey – the glue that binds these protein balls together. If you’re not a fan of honey or want to make these protein balls vegan you can easily swap the honey for maple syrup.
- vanilla protein powder – the main source of protein in these protein balls. Your favorite brand of vanilla protein powder works, but I love Truvani plant-based or Truvani whey protein powder for these protein balls.
- mini chocolate chips – I recommend Enjoy Life mini chocolate chips which are allergen-friendly or Lily’s chocolate chips because they are low in sugar and calories.
How to Make Peanut Butter Protein Balls
Step 1: Add the oats, peanut butter, honey, protein powder and chocolate chips to a large mixing bowl and stir until everything is fully incorporated and a thick dough forms.
Step 2: Use a small cookie scoop to portion the mixture, then roll each scoop into a smooth ball. Place them in a container and store in the fridge or freezer.
Brittany’s Tips For The Best Protein Balls
- Mix with your hands: If the mixture feels thick at first, don’t worry. Using your hands to knead everything together at the end helps it come together easily.
- Choose runny nut butter: Softer, drippy nut butter makes the balls moist and easy to roll instead of dry or crumbly.
- Add a splash of liquid if needed: If the mixture still feels too dry, a tiny bit of water or milk will help it bind.
- Stick with natural nut butter: Nut butter made with just nuts and salt gives you the best texture and flavor without added oils or sugars.
- Use a cookie scoop: A small scoop keeps all the balls the same size and makes shaping them super quick.
How to Store & Meal Prep
- At room temperature: These protein balls can sit out for 2-3 days, but they will soften a bit. Keep them in an airtight container in a cool, dry spot and away from direct heat.
- In the fridge: Store the balls in a sealed container in the fridge for 1 to 2 weeks. I like using glass containers or reusable bags to keep them fresh.
- In the freezer: For longer storage, freeze the balls on a parchment-lined tray until firm, then transfer them to a freezer-safe container. They will keep for up to 3 months. Let them thaw in the fridge or at room temperature before eating.
Frequently Asked Questions
Add a small splash of water or milk and mix again. Start with a teaspoon at a time until the texture is easy to roll.
Vanilla protein powder gives these balls the best flavor. Both plant-based and whey protein work, but keep in mind that different powders absorb liquid differently.
Absolutely. Almond, cashew or even sunflower seed butter will work. Just make sure it is soft and runny so the mixture comes together easily.
Most people enjoy one or two at a time depending on hunger. Each ball has about five grams of protein which makes them great as a quick snack or post-workout bite.
More Protein Balls to Try
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Peanut Butter Protein Balls
Ingredients
- 1 ½ cups old fashioned rolled oats
- 1 cup natural peanut butter
- ¼ cup honey, or maple syrup
- 2 scoops (50-60 grams) vanilla protein powder
- 2 Tablespoons chocolate chips
Instructions
- Place oats, peanut butter, honey, protein powder and chocolate chips in a large bowl and stir to combine. Getting the mixture to combine takes a little arm muscle and it may seem too thick at first, but it will come together as you keep mixing. I used my hands to knead the dough near the end and that seems to help.
- Once combined, use a small cookie scoop to scoop and form the dough into balls.
- Store in a covered container in the fridge or freezer.
Notes
- Nut butter: You can use any nut or seed butter you like, but a runny, natural peanut butter gives the best texture. Thicker nut butters can make the mixture harder to mix.
- Storage: Store the balls in an airtight container in the fridge for 1 to 2 weeks or freeze for up to 3 months. Let frozen balls thaw in the fridge or at room temperature.
- If the mixture is too dry or crumbly: This usually means the nut butter isn’t drippy enough. Add a small splash of water or milk to help the mixture bind and roll more easily.
- If the mixture is too wet: Add a little more rolled oats until the texture feels right.
- Difficulty forming balls: If the mixture won’t hold its shape, chill it in the fridge for 30 minutes before rolling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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