Introduction

No Bake Cake Batter Protein Balls are a delightful, protein-packed snack that feels like a little celebration in every bite. With a tender, chewy texture and a fun burst of rainbow sprinkles, these no-bake treats are perfect for a quick energy boost or a healthy dessert alternative.

Ingredients

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

Instructions

Step 1: Gather all ingredients and line a small baking tray or plate with parchment paper.
Step 2: Optional: Pulse the oats in a food processor for 10–12 short pulses for a finer texture, but keep some bite.
Step 3: In a large bowl, combine the rolled oats, vanilla protein powder, almond flour, and salt. Stir gently but thoroughly.
Step 4: Add almond butter, maple syrup, vanilla extract, and milk to the dry ingredients. Use a sturdy spoon or your hands to fold and press until a pliable dough forms. If too dry, add milk 1 teaspoon at a time; if too sticky, add more oats or almond flour by the tablespoon.
Step 5: Fold in the rainbow sprinkles gently to maintain their color and crunch.
Step 6: Scoop tablespoon-sized portions and roll between your palms into balls about 1 to 1.25 inches (32–35 g) in size, making roughly 20 balls.
Step 7: Place the balls on the parchment-lined tray and chill in the fridge for at least 20 minutes to firm up the texture. If short on time, freeze for 5 minutes but longer chilling is preferred.
Step 8: Enjoy immediately or store in an airtight container lined with parchment. Keep refrigerated for up to 10 days or freeze for up to 2 months.

Tips & Variations

If you don’t have almond flour, substitute with an extra 1/3 cup of finely pulsed oats.
For a vegan option, use plant-based protein powder and replace honey with maple syrup.
Adjust sweetness by varying maple syrup or honey to suit your taste.
If dough is crumbly, add a little more nut butter or milk; if too sticky, add a tablespoon of oats or almond flour and chill briefly.

Storage

Store protein balls in an airtight container lined with parchment paper in the refrigerator for up to 10 days. For longer storage, freeze them for up to 2 months. To enjoy, thaw in the fridge or at room temperature. These snacks hold up well and retain their texture when properly stored.

How to Serve

A clear glass bowl on a white marbled surface holds three main layers of ingredients: on the left, smooth, creamy light brown peanut butter; on the top right, flat, light beige rolled oats with a coarse texture; and on the bottom right, bright, multicolored sprinkles in shades of red, blue, green, yellow, and white, densely packed. Below the bowl, a white bowl is filled with round, smooth protein balls that are light tan in color, each dotted with tiny colorful bits matching the sprinkles above. The background is the same white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut or seed butter?

Yes, almond butter can be swapped with peanut butter, sunflower seed butter, or any other nut or seed butter you prefer. Just ensure it is at room temperature for easier mixing.

What if I don’t have protein powder?

Protein powder is key for the structure and protein content, but you can omit it if needed. The texture will be softer and less protein-rich. Consider adding a bit more almond flour or oats to help with binding.