No-Bake Chocolate Peanut Butter Oat Balls
23 Apr 2026
Soft, fudgy, and naturally sweet — these taste like brownie bites but hit like a protein snack. 10 minutes, no oven, no excuses.
Macro's (approx. per ball): 95 cal · 6–7g protein · 9g carbs · 5g fat · 2g fiber
14 Servings
Ingredients
- 1 cups rolled oats
- 0.5 cups natural peanut butter
- 0.3 cups honey or maple syrup
- 2 tablespoons cocoa powder
- 30 grams chocolate or vanilla protein powder (1 scoop)
- 2 tablespoons milk or almond milk
- 1 tablespoons chia seeds or ground flax (optional)
- 0.5 teaspoons vanilla extract
- 1 pinch salt
Steps:
1. Mix the dry ingredients: Combine 1 cups rolled oats, 2 tablespoons cocoa powder, 30 grams chocolate or vanilla protein powder (1 scoop), 1 tablespoons chia seeds or ground flax (optional), and 1 pinch salt in a large bowl and stir together.
2. Add the wet ingredients: Add 0.5 cups natural peanut butter, 0.3 cups honey or maple syrup, 2 tablespoons milk or almond milk, and 0.5 teaspoons vanilla extract. Stir everything together until you get a thick, sticky dough. It should hold its shape when pressed — if it's crumbling, add a teaspoon of milk at a time until it comes together.
3. Roll into balls: Scoop out roughly a tablespoon of dough at a time and roll between your palms into balls. You should get 12–15 depending on size.
4. Chill: Set the balls on a plate or baking sheet and refrigerate for 15–20 minute to firm up.
Notes
Storage: Keep in the fridge for up to a week, or freeze them for up to 3 months. They thaw in a few minutes at room temp.
To boost protein: Swap out ¼ cup of oats for an extra scoop of protein powder.
To go low-carb: Use almond flour in place of the oats.
For crunch: Roll the finished balls in crushed peanuts before chilling.
Dessert version: Dip them in melted dark chocolate and let them set in the fridge.
To keep it vegan: Use maple syrup and a plant-based protein powder.
