Ingredients
Scale
- 1½ cups old-fashioned rolled oats
- ½ cup vanilla protein powder
- ½ cup almond butter (or cashew butter)
- ⅓ cup honey (or maple syrup)
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest (about 2-3 lemons)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons chia seeds (optional)
- ¼ cup shredded coconut for rolling (optional)
Instructions
- Prepare Your Lemons: Wash and dry your lemons thoroughly. Zest 2-3 lemons using a microplane or fine zester until you have 2 tablespoons of zest. Then juice the lemons to get 2 tablespoons of fresh lemon juice. Set aside.
- Process the Oats (Optional but Recommended): Add the rolled oats to a food processor and pulse 8-10 times until they’re broken down into a coarse flour-like consistency. This creates a smoother texture for your protein balls. If you prefer a chunkier texture, you can skip this step and use whole oats.
- Combine Dry Ingredients: In a large mixing bowl, combine the processed (or whole) oats, protein powder, chia seeds (if using), and salt. Whisk together until evenly distributed.
- Mix Wet Ingredients: In a separate medium bowl, combine the almond butter, honey, fresh lemon juice, lemon zest, and vanilla extract. Stir vigorously until smooth and well combined. If your almond butter is very thick, you can microwave it for 15-20 seconds to make mixing easier.
- Combine Everything: Pour the wet ingredients into the dry ingredients. Using a sturdy wooden spoon or rubber spatula, mix everything together thoroughly. The mixture should be slightly sticky and hold together when pressed. If it’s too dry and crumbly, add an extra tablespoon of honey or a splash of water. If it’s too wet, add 1-2 tablespoons more oats.
- Chill the Mixture: Cover the bowl and refrigerate for 10-15 minutes. This makes the mixture easier to roll and helps the flavors meld together.
- Roll into Balls: Using a small cookie scoop or tablespoon, scoop out portions of the mixture. Roll between your palms to form smooth balls, about 1 inch in diameter. If the mixture sticks to your hands, lightly wet your palms with water or coat them with a tiny bit of coconut oil.
- Optional Coconut Coating: If using shredded coconut, roll each ball in the coconut to coat the exterior. This adds extra texture and makes them look beautiful!
- Store Properly: Place the finished protein balls in an airtight container with parchment paper between layers to prevent sticking. Refrigerate for at least 30 minutes before eating to allow them to firm up completely.
Notes
- For a stronger lemon flavor, increase the lemon zest to 3 tablespoons
- The mixture should be moldable but not overly sticky. Adjust consistency with more oats (if too wet) or honey (if too dry)
- Different brands of protein powder absorb liquid differently, so you may need to adjust slightly
- These balls taste even better after 24 hours in the fridge as the flavors develop
- Store away from strong-smelling foods as they can absorb odors
- For easier rolling, keep a small bowl of water nearby to dampen your hands
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 protein ball
- Calories: 95
- Sugar: 6g
- Sodium: 25mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg