No Bake Cake Batter Protein Balls Recipe
No Bake Cake Batter Protein Balls are a quick, tasty, and nutritious snack perfect for an energizing mid-afternoon treat or a light post-workout bite. These protein-packed balls combine old-fashioned oats, vanilla protein powder, almond flour, almond butter, and a touch of sweetness with colorful sprinkles to recreate the fun flavor and look of classic cake batter — all without any baking required.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes (including chilling)
- Yield: About 20 protein balls 1x
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups (180 g) Old-Fashioned Rolled Oats (lightly pulsed if finer texture desired)
- 1 cup (120 g) Vanilla Whey or Plant Protein Powder
- 1/2 cup (56 g) Almond Flour
- 1/4 tsp (1.5 g) Fine Salt
Wet Ingredients
- 1/2 cup (128 g) Almond Butter (or Peanut/Seed Butter), room temperature
- 1/3 cup (80 g) Maple Syrup or Honey
- 3 tbsp (45 ml) Milk (dairy or plant-based)
- 2 tsp (10 ml) Vanilla Extract
Extras
- 1/4 cup (40 g) Rainbow Sprinkles
Instructions
- Ready The Mood (And The Bowl): Gather all ingredients including sprinkles and line a small baking tray or plate with parchment paper to prepare for chilling the balls.
- Pulse The Oats (Optional): Pulse the rolled oats in a food processor for 10 to 12 quick pulses if you prefer a finer texture that blends better with the protein powder, being careful not to turn them into flour.
- Mix The Dry Ingredients: In a large bowl, combine the rolled oats, vanilla protein powder, almond flour, and a pinch of salt. Stir thoroughly but gently to evenly distribute all dry components.
- Add The Wet Ingredients: Add almond butter, maple syrup, vanilla extract, and milk to the dry ingredients. Fold and press with a spoon or clean hands until a pliable dough forms. Adjust moisture by adding milk one teaspoon at a time if too dry, or a tablespoon of oats or almond flour if too sticky.
- Sprinkle The Sprinkles: Gently fold in rainbow sprinkles at the end to maintain their shape and color, adding visual appeal and a fun crunch.
- Shape Into Balls: Scoop tablespoon-sized portions and roll them between your palms to form roughly 1 to 1.25-inch (32–35 g) balls. The warmth of your hands softens the dough fats, making shaping easier. This recipe yields about 20 balls.
- Chill To Set: Place formed balls on the parchment-lined tray and chill in the refrigerator for at least 20 minutes to firm up and improve texture. For a faster set, freeze one ball for 5 minutes, but longer chilling is recommended.
- Enjoy Or Store: Enjoy immediately or store the protein balls in an airtight container lined with parchment paper. Keep refrigerated for up to 10 days or freeze for up to 2 months.
Notes
- To substitute almond flour, use an additional 1/3 cup of finely pulsed oats.
- For a vegan version, use plant-based protein powder and maple syrup instead of honey.
- Adjust sweetness by modifying the amount of maple syrup or honey to your taste preference.
- These balls are best enjoyed chilled for optimal texture but can be eaten at room temperature.
- If the dough is too sticky, adding more oats or almond flour will help make it more manageable for rolling.
- Store in an airtight container to preserve freshness and prevent sprinkles from sticking.
Keywords: protein balls, no bake, healthy snack, cake batter, protein snack, almond butter balls, easy protein balls, vegan option, post-workout snack
