Smores Protein Balls
Equipment
- 1 large mixing bowl
- 1 Wooden spoon
- 1 Rubber spatula
- 1 Baking sheet
- 1 sheet parchment paper
- 1 airtight container
- 1 1/2 cups rolled oats
- 1 1/2 cup chocolate protein powder
- 1 1/2 cup peanut butter, creamy
- 1 1/4 cup honey
- 1 1/4 cup mini chocolate chips
- 1 1/2 cup mini marshmallows
- 1 1/4 cup crushed graham crackers
- 1 teaspoon vanilla extract
- 1 1/4 teaspoon fine salt
- 2 tablespoons milk, any type
Ingredients
- 1 1/2 cup rolled oats
- 1/2 cup chocolate protein powder
- 1/2 cup peanut butter creamy
- 1/4 cup honey
- 1/4 cup mini chocolate chips
- 1/2 cup mini marshmallows
- 1/4 cup crushed graham crackers
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 2 tablespoon milk any type
Instructions
- Line a baking sheet with parchment paper and set it aside.
- In a large mixing bowl, combine the rolled oats, chocolate protein powder, crushed graham crackers, salt, mini chocolate chips, and mini marshmallows.
- In a separate small bowl, stir together the peanut butter, honey, vanilla extract, and milk until smooth and well combined.
- Pour the wet mixture over the dry ingredients and mix with a wooden spoon until everything is evenly coated and a sticky dough forms.
- If the mixture feels too dry or crumbly, add an additional tablespoon of milk at a time until it holds together when pressed.
- Use your hands or a small cookie scoop to portion the mixture and roll into balls about 1 to 1 1/2 inches in diameter.
- Place the formed balls onto the prepared baking sheet in a single layer.
- Transfer the baking sheet to the refrigerator and chill the protein balls for at least 30 minutes to firm up.
- Once firm, move the smores protein balls to an airtight container for storage.
- Store in the refrigerator until ready to serve and enjoy chilled or at cool room temperature.
Notes
For best results, slightly dampen your hands when rolling the balls to prevent sticking and help create a smoother surface; if you prefer a stronger “campfire” flavor, lightly toast the mini marshmallows and some of the graham cracker crumbs before mixing them in, allowing them to cool first. You can swap peanut butter for almond or cashew butter if you need a peanut-free version, just ensure it is thick and not too runny so the mixture binds properly. These protein balls will keep well in the refrigerator for up to one week, and you can also freeze them on a baking sheet and then transfer to a bag for up to two months, letting them sit at room temperature for a few minutes before eating. Adjust the sweetness by adding a bit more honey or protein powder to taste, and if the mixture becomes too sticky, mix in a small handful of extra oats until you reach a shapeable consistency.
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