Peanut Butter Oat Protein Balls
Rolled oats, peanut butter, and chia bound into no-bake balls, batch-prepped for a classic American working-week snack.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
In a medium bowl, combine 90g rolled oats, 12g chia seeds, 12g ground flaxseed, and 0.1 tsp sea salt. Add 104g peanut butter, 34g maple syrup, and 0.4 tsp vanilla extract. Mix with a sturdy spatula until a thick, sticky dough forms, adding water 1 tsp at a time if too dry to bind.
Build
Scoop mixture into 6 balls of roughly 30g each, pressing firmly between your palms so they hold their shape without cracking or deflating.
Rest and plate
Refrigerate balls on a lined tray at 4°C for at least 30 minutes until fully firm. Portion into 2 airtight containers (3 balls each), refrigerate up to 5 days or freeze up to 60 days. Serve chilled with sliced apple or milk.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.