No Bake Protein Balls are easy, nourishing, and absolutely irresistible! These little bites have simple ingredients like creamy peanut butter, whole oats, honey, and mini chocolate chips that come together in just 10 minutes. No oven needed, just a bowl, a spoon, and your hands to roll these chewy, naturally sweet treats that taste like cookie dough but fuel you like a power snack.
Why You’ll Love This Recipe
- Zero baking required, just mix, roll, and chill
- Sweet and nutty flavor, plus a little chocolate in every bite
- Takes only 10 minutes of hands-on time
- Great for meal prep and storing in the fridge or freezer
- Kid-pleasing, but grown-ups love them too
Healthy No Bake Protein Balls
- Total Time: 2 hours 10 minutes
- Yield: 18-20 balls
Description
These No Bake Protein Balls are the perfect healthy snack made with whole oats, creamy peanut butter, honey, protein powder, flaxseed, and mini chocolate chips. They’re naturally sweet, packed with protein and fiber, and require no baking, just mix, roll, and chill for an easy grab-and-go treat the whole family will love.
Ingredients
Base Ingredients:
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1½ cups whole rolled oats (use certified gluten-free if needed)
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1 cup creamy natural peanut butter (drippy and smooth works best)
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¼ cup ground flaxseed (or swap 1:1 with chia seeds)
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¼ cup honey (or maple syrup for a vegan option)
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2 scoops protein powder, ¼ cup (unflavored or vanilla recommended)
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1 teaspoon vanilla extract (adds that warm cookie dough flavor)
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6 tablespoons mini chocolate chips (because a little chocolate makes everything better)
Optional:
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Water, 1 teaspoon at a time (if mixture is too thick to mix)
Instructions
Combine oats, peanut butter, flaxseed, honey, protein powder, vanilla, and mini chocolate chips in a bowl. Mix well. If it’s too thick or dry, add water a teaspoon at a time.
With a cookie scoop or two spoons, portion out the dough. Roll each scoop in your hands to form balls.
Place the balls on a plate or baking sheet and chill for 1–2 hours, until firm.
Transfer to an airtight container. Keep in the fridge for up to one week or freeze for up to three months.
Notes
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Don’t skip the cookie scoop—it keeps the balls uniform in size so they chill evenly and look bakery-pretty
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Dampen your hands slightly when rolling to prevent sticking and get smooth, round balls every time
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Add water sparingly—just a teaspoon at a time keeps you from making the mixture too wet
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Taste the mixture before rolling—this is your chance to adjust sweetness or add a pinch of salt if needed
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Line your plate or baking sheet with parchment paper for easy transfer and no sticking
- Prep Time: 10 minutes
- Cook Time: Chill Time: 1-2 hours
- Category: Snack
- Method: No-bake
- Cuisine: American
Ingredients You’ll Need
Base Ingredients:
- 1½ cups whole rolled oats (use certified gluten-free if needed)
- 1 cup creamy natural peanut butter (drippy works best)
- ¼ cup ground flaxseed (swap 1:1 with chia seeds)
- ¼ cup honey (or maple syrup for vegan)
- 2 scoops protein powder, about ¼ cup (unflavored or vanilla)
- 1 teaspoon vanilla extract
- 6 tablespoons mini chocolate chips
Optional:
- Water, 1 teaspoon at a time, if needed to help the mixture come together
Why These Ingredients Work
Oats add a hearty, chewy texture and help the balls stick together. Peanut butter makes everything creamy and savory, while offering healthy fats and protein.
Ground flaxseed adds fiber and helps bind the mixture. Honey sweetens and holds it all, creating a no-bake dough. Protein powder makes these bites extra satisfying. Vanilla brings just the right warmth and smell. Mini chocolate chips add surprise sweetness.
Essential Tools and Equipment
- Large mixing bowl
- Mixing spoon or sturdy spatula
- 2-tablespoon cookie scoop for easy sizing
- Plate or baking sheet for chilling
- Airtight container for storing
Step-by-Step Instructions
1. Mix Ingredients
Combine oats, peanut butter, flaxseed, honey, protein powder, vanilla, and mini chocolate chips in a bowl. Mix well. If it’s too thick or dry, add water a teaspoon at a time.
2. Shape Into Balls
With a cookie scoop or two spoons, portion out the dough. Roll each scoop in your hands to form balls.
3. Chill to Set
Place the balls on a plate or baking sheet and chill for 1–2 hours, until firm.
4. Store
Transfer to an airtight container. Keep in the fridge for up to one week or freeze for up to three months.
You Must Know
The dough should be thick but still hold together—if it crumbles, adding a little water helps. Always chill your protein balls so they’re easy to grab and keep their shape.
Personal secret: Double the batch and freeze half. They make the perfect grab-and-go snack and taste great cold, too!
Pro Tips & Cooking Hacks
- Use drippy, natural peanut butter for best texture.
- Dampen hands slightly if dough sticks when rolling.
- Don’t skip chilling—this makes balls sturdy and chewy.
- Taste before chilling to adjust for extra honey or a pinch of salt.
- Line your plate with parchment for easier clean up.
Flavor Variations & Suggestions
Use almond, cashew, or sunflower seed butter for a new flavor or nut-free option. Dried cranberries, raisins, or shredded coconut are delicious swaps for chocolate chips. T
ry chocolate protein powder for a brownie flavor, or a dash of cinnamon for warmth. Chopped nuts or pepitas give crunch, and a drizzle of dark chocolate is a special touch.
Make-Ahead Options
You can mix the dough and keep it in the fridge up to two days before rolling. Already-rolled balls last a week in the fridge or three months in the freezer. When you want one, let a frozen ball rest at room temperature for about ten minutes—soft and perfect.
What to Serve With No Bake Protein Balls
Sip a hot coffee or cold milk with your protein balls for breakfast or a snack. Pair them with fruit, yogurt, or cheese in lunchboxes. They’re perfect before or after workouts, or on a healthy brunch tray with berries and granola.
Allergy Information
Contains peanuts and possible dairy (depending on your protein powder and chocolate chips). Swap nut butters for a seed version if allergic to nuts. Use certified gluten-free oats for gluten sensitivity. For vegan, use maple syrup and plant-based protein powder.
Storage & Reheating
Keep chilled in an airtight container up to 1 week. Freeze in a single layer, then bag for up to 3 months. No reheating—just thaw for about 10 minutes if frozen.
Questions I Get Asked A Lot
My mixture is too dry and won’t hold together, what should I do?
Add water one teaspoon at a time and mix well after each addition. Natural peanut butter oils vary, so sometimes you need extra moisture to bring everything together.
Can I use regular chocolate chips instead of mini?
Absolutely! Mini chips distribute more evenly, but regular chips work fine. You’ll just get bigger chocolate pockets, which isn’t a bad thing.
How long do these really need to chill?
At least one hour, but two hours is ideal. They’ll be soft and sticky if you skip chilling, so be patient—it’s worth the wait.
Tried this recipe? Leave a comment and rating below! Let us know what mix-ins you loved.
