These quick no-bake protein balls are nutrient dense and delicious, and great for a pre or postworkout snack, or as a tasty low sugar treat. To make this recipe, you don’t have to be a chef or a foodie, or even know how to bake. These protein balls are super easy to throw together with a few budget-friendly kitchen staples (oats, nut butter, maple syrup, and protein powder).

What separates these from store-bought protein bars and balls, are the basic whole-food ingredients. This makes them beautifully free of additives, fake sugars, and processed oils that are way too common in store-bought bars. They also have a healthy dose of complex carbs, protein, and fats for sustained energy, muscle recovery, and satiety. Making these at home will also save you money!


This recipe is very versatile and can be adjusted to suit your dietary preferences and current ingredients as long as you have the five main parts of this recipe:

1) Flour (oat, wheat, almond, or coconut flour)

2) Fat (nut or seed butter or coconut oil),

3) Sweetener (honey, maple syrup, mashed banana)

4) Texture (almonds, coconut flakes, chia or flax seeds, etc.)

5) Protein (whey or plant-based protein powder)

Then customize with: chocolate or cacao chips, nuts, cinnamon, unsweetened cocoa powder, dried fruit, etc. These can also be made gluten-free, dairy-free, and vegan.


Makes about 25-30, 2-inch balls


  • 1 1/2 cups gluten-free rolled oats, blended into a flour
  • 1/4 cup unsweetened vanilla protein powder (I use Ascent whey protein, vanilla bean)
  • 1 tablespoon chia seeds
  • 3 tablespoons flax seed, ground
  • 1/4 teaspoon sea salt
  • 190g natural peanut, almond, or sunflower seed butter
  • 80g pure maple syrup (or honey)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup mini dark chocolate chips


1. Line a cookie sheet with a piece of parchment paper. Mix the oat flour, protein powder, chia and flax seeds, and salt together in a large bowl.

2. Add the nut or seed butter, maple syrup, and vanilla. Stir well to combine.

3. Add in the chocolate chips. If the mixture is a bit dry, add some water and mix until texture is not dry and you are able to form balls.

4. Scoop dough onto the lined cookie sheet and roll into 2-inch balls with your hands. Let them sit on the counter for 10-15 minutes to harden.

5. Once the balls are set, place in a container with a lid to store in the fridge for up to 2 weeks. These also store well in the freezer for up to 4-6 weeks.


Calories 120, Protein: 4g, Fat: 6g, Carbs: 13g, Sugar: 3g, Fiber: 2g

Slightly adapted from The Real Food Dietitians.

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