Greek Yogurt Protein Balls
Equipment
- 1 medium mixing bowl
- 1 Wooden spoon or spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Baking sheet
- 1 sheet parchment paper
- 1 airtight container
Ingredients
- 1 cup rolled oats
- 1/2 cup Greek yogurt plain
- 1/2 cup peanut butter creamy
- 1/4 cup honey
- 1/3 cup protein powder vanilla
- 1/4 cup mini chocolate chips
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, combine the rolled oats, protein powder, chocolate chips, and sea salt.
- Add the Greek yogurt, peanut butter, honey, and vanilla extract to the bowl.
- Stir the mixture with a wooden spoon or spatula until it forms a thick, sticky dough and all dry spots are gone.
- If the mixture is too sticky, stir in a small handful of oats; if too dry, add a spoonful of Greek yogurt.
- Scoop out about 1 tablespoon of dough and roll it between your palms to form a ball.
- Place each ball on the prepared baking sheet, repeating until all the mixture is used.
- Refrigerate the baking sheet for at least 30 minutes to firm up the protein balls.
- Transfer the chilled protein balls to an airtight container and store in the refrigerator.
Notes
For best texture, keep these protein balls chilled and let them sit at room temperature for a few minutes before eating so they soften slightly. Use thick, strained Greek yogurt to avoid a runny mixture, and adjust the oats or yogurt to reach a pliable, non-sticky dough. You can swap peanut butter for almond or cashew butter, use chocolate or unflavored protein powder, or mix in extras like chopped nuts, seeds, or dried fruit, but add them gradually so the balls still hold together well. Store them in the fridge for up to one week, or freeze for up to one month and thaw in the refrigerator overnight.
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