Introduction

No Bake Cake Batter Protein Balls are a delightful, protein-packed snack that feels like a mini celebration with every bite. These no-bake treats combine the nostalgic joy of cake batter with nourishing ingredients, perfect for a quick energy boost or a light post-workout nibble.

The image shows several round dough balls on a white marbled surface, some plain and some coated in colorful rainbow sprinkles. One dough ball appears partially eaten, showing a soft, chewy inside with bits of mix-ins that look like tiny candy pieces. The dough’s color is light brown with a smooth texture, while the sprinkles add a bright contrast with their pastel pink, blue, yellow, orange, purple, and white colors. The balls are close together, creating a cozy, inviting look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (180 g) old-fashioned rolled oats (lightly pulsed if you prefer a finer texture)
1 cup (120 g) vanilla whey or plant protein powder
1/2 cup (56 g) almond flour
1/2 cup (128 g) almond butter (or peanut/seed butter), room temperature
1/3 cup (80 g) maple syrup or honey
3 tbsp (45 ml) milk (dairy or plant-based)
2 tsp (10 ml) vanilla extract
1/4 tsp (1.5 g) fine salt
1/4 cup (40 g) rainbow sprinkles

Instructions

Step 1: Gather all ingredients and line a small baking tray or plate with parchment paper.
Step 2: Optional: pulse the oats 10-12 times in a food processor for a finer texture without turning them into flour.
Step 3: In a large bowl, combine the oats, protein powder, almond flour, and salt. Stir thoroughly but gently.
Step 4: Add almond butter, maple syrup, vanilla extract, and milk. Fold and press with a spoon or clean hands until the mixture forms a pliable dough. Adjust milk or dry ingredients if too dry or sticky.
Step 5: Fold in the sprinkles at the end to keep their color and crunch intact.
Step 6: Scoop tablespoon-sized portions and roll between your palms into 1–1.25 inch balls, aiming for about 20 total.
Step 7: Place the balls on the prepared tray and chill in the fridge for at least 20 minutes to set.
Step 8: Enjoy immediately or store in an airtight container lined with parchment paper in the fridge or freezer.

Tips & Variations

If you don’t have almond flour, substitute with an extra 1/3 cup of oats pulsed to a finer meal.
For a vegan version, use plant-based protein powder, maple syrup, and seed butter.
To reduce sugar, cut maple syrup to 2 tablespoons and add extra almond butter for binding.
Add 2 tablespoons white chocolate chips and extra sprinkles for a birthday cake twist.
Try swirling in 1 tablespoon cocoa powder with extra milk for a chocolate-vanilla combo.
For a nut-free version, swap oats for puffed quinoa or millet and use sunflower seed butter with oat or seed flour.

Storage

Store the protein balls in an airtight container lined with parchment paper in the refrigerator for up to 10 days. For longer storage, freeze them by first placing the balls on a tray to freeze solid for 2 hours, then transfer to a zip-lock bag for up to 2 months. Thaw overnight in the fridge or at room temperature for 15–20 minutes before enjoying. When traveling, keep in a hard container with parchment to prevent sticking and avoid heat to maintain texture and color.

How to Serve

The image shows several round cookie dough balls on a white marbled surface. Some cookie dough balls are plain light brown with visible small bits of chocolate or candy pieces inside, while others are fully covered in colorful, long sprinkles in pastel shades of pink, purple, yellow, green, and blue. One cookie ball is bitten in the center of the image, revealing the soft, doughy inside with crunchy bits. The cookie balls have a smooth texture and are closely placed but not touching each other, creating a simple and bright look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Are these suitable for weight loss?

Yes, when eaten in moderation, these protein balls provide a balanced snack with approximately 134 calories and 8 grams of protein each. They can replace less nutritious snacks but work best when fitting within your overall daily nutrition plan.

Can I make these nut-free?

Absolutely. Use sunflower seed butter instead of almond butter and replace almond flour with oat flour or a seed-based flour. Adjust liquid amounts as needed since seed flours can be oilier.