Peanut Butter Protein Balls with Oatmeal

No-bake 7-ingredient oatmeal peanut butter protein balls are a healthy, nutrient-dense, high-protein snack—perfect for breakfast, lunch boxes, travel, or pre/ post-workout snacking. They're whole grain, gluten-free, and vegan!

Chewy Oatmeal Peanut Butter Protein Balls

For anyone with a sweet tooth looking to stay healthy and consume more protein, simple, make-ahead-friendly, portion-controlled treats, these oatmeal peanut butter protein balls with protein powder are great to keep on hand in the fridge or freezer as a nutrient-dense pick-me-up. They curb sweet cravings, fuel your body at home or on the go, and are child-friendly, too!

This peanut butter protein balls recipe combines peanut butter, oats, vegan protein powder, several nutritious seeds, and just a little dairy-free milk. There’s protein in every single ingredient (always great for a plant-based diet). Plus, they’re easy to prepare in just 5 minutes – no food processor required – with inexpensive pantry ingredients.

The result is nutritious energy balls loaded with flavor, soft and chewy texture, and plenty of nutrients. They’re also naturally gluten-free, whole grain, and dairy-free with no added sugars. You might also like this protein banana bread.

The Ingredients and Substitutes

• Peanut butter: I recommend drippy natural peanut butter without added sugar, though creamy peanut butter should work too (the ratio of wet to dry ingredients may differ, though) for these peanut butter oatmeal protein balls.
• Oats: I use quick oats/instant oats for softer textured protein oat peanut butter balls. However, you could use rolled oats for a chewier texture (or pulse them into smaller pieces). Use gluten-free certified oats if necessary.
• Vegan protein powder: Use your favorite vegan vanilla protein powder. Different protein powders are more/less absorbent, so you may need additional liquid.
• Dairy-free milk: I used soy milk (which contains plenty of protein), though any plant-based milk will work in this vegan protein balls recipe.
• Seeds: A combination of chia seeds, flaxseed meal, and hemp seeds adds plenty of natural plant-based protein, fiber, and healthy omega fatty acids.

Recipe Variations

• Flavored protein: Easily adapt peanut butter oatmeal protein balls' flavor by using vegan chocolate, plant-based cookie dough, or coffee protein powder.
• Salt: Just a pinch enhances these protein balls with oats and peanut butter.
• Sweetener: Add powdered sugar (made yourself by blending granulated sugar in a blender) or liquid sweetener (date syrup, brown rice syrup, etc.).
• Spices: Add warm depth with cinnamon, chai spice, or pumpkin spice.
• Shredded coconut: Add a few tablespoons for texture and flavor.
• Vegan chocolate chips: Add regular or mini vegan chocolate chips (sugar-free if preferred) to make decadent chocolate chip peanut butter protein balls.
• Dairy-free chocolate dipped: And optionally sprinkled with flaky sea salt – like a truffle.
• Dried fruit: Like raisins, cranberries, blueberries, etc., for sweet chewiness.
• Chopped nuts: Like chopped walnuts, pecans, cashews, almonds, or peanuts.
• Vegan chocolate peanut butter protein balls: Use vegan chocolate protein powder or replace 3 tablespoon of protein powder with unsweetened cocoa powder.
• Peanut butter and jelly protein balls: Freeze small dollops of jam/jelly for 2-3 hours, then form the balls around them.

How to Make Peanut Butter Protein Balls

• In a large mixing bowl, whisk the protein powder and vegan milk.

• Then, add the peanut butter and mix until fully incorporated.

• Add the flaxseed meal, chia seeds, hemp seeds, and oats, then mix well.

• Next, form the peanut butter protein mixture into small bite-sized balls, either by hand or with a melon ball scooper/small ice cream scoop, and place them on a parchment or silicone mat-lined baking tray.

• Transfer the sheet to the freezer for three hours – then enjoy immediately or save them for later.

These peanut butter and oatmeal protein balls are best served slightly thawed. Remove one from the freezer 10-15 minutes (or microwave for 15-20 seconds) before enjoying it.

FAQs

Pro Recipe Tips

• Use room-temperature peanut butter: To ensure it’s easy to mix. If needed, microwave it for 15-20 seconds.
• Trouble rolling the balls? Chill the protein peanut butter balls dough in the refrigerator/freezer for 15 to 20 minutes, then try again.
• For even-sized balls: Use a small cookie dough scoop/tablespoon.
• To save time/effort: Use a food processor to mix all the ingredients, pulsing it a few times until thoroughly mixed.
• For peanut butter protein bars: Press the dough into a baking dish instead (like an 8-inch square dish).

Storage Information

I prefer to store the vegan protein balls in the freezer, where they can be kept in an airtight container or Ziplock/Stasher bag for up to 3 months.

However, you could also store them in a refrigerator for up to a week.

More easy vegan peanut butter recipes

• Peanut butter Rice Krispie treats
• Peanut butter Rice Krispie balls
• Easy vegan chocolate peanut butter pie
• Vegan peanut butter and jelly thumbprint cookies
• Peanut butter blondies

If you try this vegan peanut butter protein balls recipe (as written or with substitutes), I’d love to know your thoughts in the comments. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla