Easy S’mores Protein Balls
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These s’mores protein balls are an easy no-bake snack packed with 7g of protein each. They taste like a classic s’mores treat with chocolate chips, graham crackers and mini marshmallows in every bite.
I already have quite a few protein ball recipes on the site (including my go-to no bake protein balls), but with it being summer I wanted to create a fun seasonal flavor. Cue these s’mores protein balls.
I used my Cadbury Mini Egg protein balls as the base and swapped in all the classic s’mores flavors like graham crackers, chocolate chips and mini marshmallows.
Table of Contents
Why I Love These S’mores Protein Balls
- Taste like dessert, but with a protein boost: Each bite has that classic s’mores flavor you love, plus 7g of protein to help keep you full.
- Perfect for meal prep: Make a batch once and you’ve got snacks ready to go all week.
- No-bake and super simple: No oven, no fuss. Just mix, roll and enjoy.
If you’re looking for more s’mores-inspired recipes you’ll have to try my s’mores baked oatmeal, protein frozen s’mores and s’mores cookies.
Ingredients Needed
- quick oats – lately I’ve been loving quick oats for protein balls instead of rolled oats because they give these a softer, more dough-like texture and help everything stick together better. That said, rolled oats will work, but the texture will be a bit chewier.
- vanilla protein powder – adds that protein boost and a little sweetness. I used Truvani vanilla whey protein powder, but any whey-based vanilla protein powder should work well.
- graham crackers – crushed graham crackers give these that classic s’mores flavor. You can crush them in a bag with a rolling pin or pulse in a food processor. To make this recipe gluten-free use a gluten-free graham cracker option. I love the Simple Mills Honey Cinnamon Sweet Thins.
- almond butter – helps bind everything together and adds healthy fats. Try to use a nut butter that’s runny as it’ll help the mixture come together easier. You can swap in peanut butter or cashew butter if that’s what you have on hand.
- mini marshmallows – a must for that s’mores vibe! I like chopping them slightly so you get little bits in every bite.
- mini chocolate chips – because no s’mores is complete without chocolate. Mini chips work best so they’re evenly distributed.
- honey or maple syrup – adds a touch of sweetness and helps bring the dough together.
- unsweetened almond milk – this is optional and only needed it your mixture is dry and having a hard time holding together. Use store-bought or homemade almond milk.
Find the full ingredient list with measurements in the recipe card below.
How to Make S’mores Protein Balls
Step 1: Add the oats, protein powder, crushed graham crackers and salt to a large bowl. Stir until everything is evenly combined.
Step 2: Add the almond butter, honey (or maple syrup), chocolate chips and mini marshmallows. Mix until a thick dough forms. If the mixture feels too dry, add a little almond milk, one tablespoon at a time, until it holds together.
Step 3: Scoop about 1 tablespoon of dough and roll into balls using your hands.
Step 4: Place balls on a parchment-lined plate or baking sheet. Refrigerate for 20–30 minutes to help them firm up, then enjoy!
Brittany’s Recipe Tips!
- Chop the mini marshmallows: Mini marshmallows can be a little sticky and clump together, so I like to roughly chop them into smaller pieces. This helps distribute them more evenly so you get a little bit in every bite.
- Use a whey-based protein powder: I recommend using a whey protein powder for this recipe. It blends smoothly and helps create that soft, dough-like texture. Plant-based protein powders tend to absorb more liquid and can make the mixture dry and crumbly.
- Hold off on the milk at first: Depending on your protein powder and nut butter, you might not need any milk at all. Mix everything together first, then only add almond milk if the dough feels too dry. Start with 1 tablespoon and add more as needed.
How to Store
- At room temperature: These can sit out for a few hours (great for serving or packing for the day), but I wouldn’t leave them out all day since they’ll get soft and the marshmallows can get a little sticky.
- In the refrigerator: Store the protein balls in an airtight container in the fridge for up to 1 week. They’ll stay soft and are perfect for grab-and-go snacking.
- In the freezer: For longer storage, freeze in an airtight container for up to 3 months. I like to freeze them in a single layer first, then transfer to a bag or container so they don’t stick together. When ready to eat, let frozen protein balls thaw in the fridge or at room temperature for a few minutes before eating.
Frequently Asked Questions
Yes, but the texture will be a bit chewier and less soft. Quick oats blend better and help the dough stick together.
You can, but the texture may be more dry and crumbly since plant-based powders absorb more liquid. You will likely need to add extra milk.
This usually depends on your protein powder. Add almond milk 1 tablespoon at a time until the dough holds together.
More Protein Balls to Try
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S’mores Protein Balls
Ingredients
- 1½ cups gluten-free quick oats
- 1 cup vanilla whey protein powder, I used Truvani
- ½ cup crushed graham crackers
- ¼ teaspoon salt
- 1 cup almond butter
- ½ cup (25g) mini marshmallows, not packed, chopped into smaller pieces
- ¼ cup mini chocolate chips
- ¼ cup honey or maple syrup
- 3 Tablespoons unsweetened almond milk, if needed
Instructions
- In a large mixing bowl, stir together the oats, protein powder, crushed graham crackers and salt until well combined.1½ cups gluten-free quick oats, 1 cup vanilla whey protein powder, ¼ teaspoon salt, ½ cup crushed graham crackers
- Add the almond butter, marshmallows, chocolate chips and honey (or maple syrup) to the bowl. Stir until a thick dough begins to form. If the mixture feels too dry or crumbly, add milk one tablespoon at a time until the dough holds together.1 cup almond butter, ½ cup (25g) mini marshmallows, not packed, ¼ cup mini chocolate chips, ¼ cup honey or maple syrup, 3 Tablespoons unsweetened almond milk
- Scoop about 1 Tablespoon of dough and roll into balls using your hands. Place on a parchment-lined plate or baking sheet.
- Refrigerate the protein balls for 20–30 minutes to help them firm up. Enjoy right away or store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
Notes
- Oats: Quick oats work best for a softer, more dough-like texture. You can use rolled oats, but the texture will be a bit chewier and the mixture may not hold together as easily.
- Protein powder: A whey-based protein powder is recommended for the best texture. Plant-based protein powders tend to absorb more liquid and can make the mixture dry, so you will likely need to add extra milk if using one.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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