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No Bake Cake Batter Protein Balls Recipe

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★★★★★

4.7 from 104 reviews

Delicious and easy no-bake cake batter protein balls that are perfect for a quick snack, post-workout bite, or mid-afternoon pick-me-up. Made with wholesome ingredients like rolled oats, vanilla protein powder, almond flour, and sweetened naturally with maple syrup, these protein balls have a soft chewy texture with a fun sprinkle crunch. They require no cooking or baking—just mixing, shaping, and chilling!

Ingredients

Scale

Dry Ingredients

  • 2 cups (180 g) Old-Fashioned Rolled Oats (lightly pulsed for finer texture if desired)
  • 1 cup (120 g) Vanilla Whey or Plant-Based Protein Powder
  • 1/2 cup (56 g) Almond Flour
  • 1/4 tsp (1.5 g) Fine Salt

Wet Ingredients

  • 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

Finishing Touch

  • 1/4 cup (40 g) Rainbow Sprinkles

Instructions

  1. Ready The Mood (And The Bowl): Gather all your ingredients, including the sprinkles. Line a small baking tray or plate with parchment paper to place the shaped balls on later.
  2. Pulse The Oats (Optional): If you want a smoother texture, pulse the rolled oats 10-12 times in a food processor. Avoid making oat flour; keep some texture.
  3. Mix The Dry Ingredients: In a large mixing bowl, combine the rolled oats, vanilla protein powder, almond flour, and fine salt. Stir gently but thoroughly to blend the dry ingredients evenly.
  4. Add The Wet Ingredients: Add almond butter, maple syrup, vanilla extract, and milk to the dry mixture. Use a sturdy spoon or clean hands to fold and press the mix until it forms a pliable dough. Add milk gradually by teaspoon if too dry, or add oats/almond flour if too sticky.
  5. Sprinkle The Sprinkles: Fold in the rainbow sprinkles last to keep their color and crunch intact.
  6. Shape Into Balls: Scoop tablespoon-sized portions and roll between your palms into 1 to 1.25 inch balls (about 32–35 g each). Aim to make around 20 balls total.
  7. Chill To Set: Place the balls on the prepared tray and chill in the fridge for at least 20 minutes to firm up. If impatient, freeze for 5 minutes to test firmness.
  8. Enjoy Or Store: Eat immediately or store in an airtight container lined with parchment. Keep refrigerated for up to 10 days or freeze for up to 2 months.

Notes

  • If you don’t have almond flour, substitute with an additional 1/3 cup of oats pulsed to a fine meal.
  • For vegan version, use plant-based vanilla protein powder and maple syrup as sweetener.
  • If dough is crumbly, add milk or nut butter 1 teaspoon at a time until cohesive.
  • If dough is too sticky, add a tablespoon of oats or almond flour or chill briefly before shaping.
  • Fold sprinkles in at the end to prevent color bleeding.
  • Keep balls firm by pressing tightly when shaping to avoid falling apart after chilling or freezing.
  • Store in fridge up to 10 days or freeze up to 2 months; thaw overnight in fridge before consuming.

Keywords: protein balls, no bake snack, healthy snack, post-workout snack, energy bite, cake batter protein balls, protein snack, no bake protein balls, almond butter snacks

Find it online: https://cookwithlea.com/no-bake-cake-batter-protein-balls-recipe/