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–+ servings
no bake blueberry protein balls

Blueberry Protein Balls

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Prep Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Snack
Cuisine American
Servings 12 balls

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Wooden spoon
  • 1 tablespoon measure
  • 1 teaspoon measure
  • 1 set measuring cups
  • 1 Baking sheet
  • 1 sheet parchment paper
  • 1 airtight container

Ingredients
  

  • 1 cup rolled oats
  • 1/2 cup vanilla protein powder
  • 1/2 cup almond flour
  • 1/4 cup ground flaxseed
  • 1/4 teaspoon fine sea salt
  • 1/2 cup dried blueberries
  • 1/4 cup chopped almonds toasted
  • 1/2 cup almond butter creamy
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 2 tablespoon water as needed

Instructions
 

  • Line a baking sheet with parchment paper and set aside.
  • In a large mixing bowl, combine rolled oats, vanilla protein powder, almond flour, ground flaxseed, and sea salt and stir until evenly mixed.
  • Add dried blueberries and chopped almonds to the dry mixture and stir to distribute evenly.
  • In a medium mixing bowl, whisk together almond butter, honey, and vanilla extract until smooth and well combined.
  • Pour the wet mixture over the dry ingredients and mix with a wooden spoon until a thick dough forms.
  • If the mixture is too dry or crumbly, add water 1 tablespoon at a time until the dough holds together when pressed.
  • Scoop about 1 tablespoon of the mixture and roll it between your palms to form a tight ball.
  • Place each formed ball onto the prepared baking sheet, spacing them slightly apart.
  • Continue rolling until all of the mixture has been used.
  • Refrigerate the baking sheet of protein balls for at least 30 minutes to firm up.
  • Transfer the chilled blueberry protein balls to an airtight container and store in the refrigerator until ready to serve.

Notes

For best results, pack the dough firmly when rolling so the balls do not crumble, and lightly dampen your hands if the mixture sticks too much while shaping. You can adjust sweetness by adding a bit more honey or balancing with a pinch of extra salt, and swap almond butter for peanut, cashew, or sunflower seed butter if you prefer or need a nut‑free option. These keep well for about one week refrigerated or up to one month in the freezer, and are easiest to roll when the nut butter is at room temperature. If using a different protein powder, note that some absorb more moisture, so adjust with extra water or oats until the texture is soft but holds its shape.
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