Introduction

No Bake Cake Batter Protein Balls are a delightful and nutritious snack that combines the flavors of cake batter with a protein-packed punch. Perfect for a quick energy boost or a light dessert, these no-bake treats come together easily and require minimal ingredients.

A close-up view of multiple smooth, round cookie dough balls placed closely together inside a white bowl. Each ball is light brown in color with small, colorful confetti-like sprinkles embedded throughout, featuring red, yellow, blue, green, purple, and white bits. The surface of the balls appears slightly glossy and soft. The background is a white marbled texture, creating a clean and bright environment. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (180 g) Old-Fashioned Rolled Oats (lightly pulsed if you prefer a finer texture)
1 cup (120 g) Vanilla Whey or Plant Protein Powder (use your favorite vanilla scoop-based protein)
1/2 cup (56 g) Almond Flour (adds tenderness and subtle nuttiness)
1/2 cup (128 g) Almond Butter, Peanut Butter, or Seed Butter (room temperature for easier mixing)
1/3 cup (80 g) Maple Syrup or Honey (adjust sweetness to taste)
3 tbsp (45 ml) Milk (dairy or plant-based, just enough to bring dough together)
2 tsp (10 ml) Vanilla Extract (a key flavor booster—don’t skip!)
1/4 tsp (1.5 g) Fine Salt (balances the sweetness)
1/4 cup (40 g) Rainbow Sprinkles (for the cake-batter look and joyful crunch)

Instructions

Step 1: Gather all ingredients and line a small baking tray or plate with parchment paper to set the balls later.
Step 2: (Optional) Pulse the oats in a food processor for 10–12 quick pulses to create a finer texture without turning them into flour.
Step 3: In a large bowl, combine the rolled oats, vanilla protein powder, almond flour, and fine salt. Stir gently but thoroughly to mix evenly.
Step 4: Add the almond butter, maple syrup (or honey), vanilla extract, and milk. Fold and press the mixture using a sturdy spoon or your hands until it forms a pliable dough. If too dry, add milk 1 teaspoon at a time; if too sticky, add more oats or almond flour.
Step 5: Fold in the rainbow sprinkles last to keep their color and texture intact.
Step 6: Scoop tablespoon-sized portions and roll them between your palms to form balls about 1–1.25 inches (32–35 g) each, aiming for around 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 and develop texture. For a quicker set, freeze for 5 minutes.
Step 8: Enjoy immediately or store leftovers in an airtight container lined with parchment. Keep refrigerated up to 10 days or freeze 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 similar texture and moisture.
To make these balls vegan, choose a plant-based vanilla protein powder and use maple syrup instead of honey.
Use your favorite nut or seed butter according to preference or availability.
For a firmer texture, chill the balls longer or freeze before serving.

Storage

Store the 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. When ready to eat, thaw frozen balls in the fridge for a few hours or enjoy slightly chilled. No reheating is necessary, but letting them sit at room temperature for a few minutes can soften their texture.

How to Serve

A white bowl filled with smooth, round beige cookie dough balls that have colorful sprinkles embedded throughout. Each ball is shiny and uniform in size, showing a soft, slightly glossy texture. The sprinkles are small and come in red, yellow, blue, green, white, and purple colors, scattered randomly on the surface of each dough ball. The bowl is placed on a white marbled background, enhancing the contrast and focus on the vibrant sprinkle colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of protein powder?

Yes, you can use any vanilla-flavored protein powder you like, whether whey, plant-based, or collagen. Just keep the flavor profile similar for the best taste.

Will the sprinkles bleed color into the mixture?

Folding the sprinkles in at the very end helps keep their colors intact and prevents them from bleeding. Avoid mixing them too vigorously to preserve their joyful crunch and appearance.