No-Bake Chocolate Peanut Butter Oat Balls
23 Apr 2026
Soft, fudgy, and naturally sweet β these taste like brownie bites but hit like a protein snack. 10 minutes, no oven, no excuses.
Macro's (approx. per ball):Β 95 cal Β· 6β7g protein Β· 9g carbs Β· 5g fat Β· 2g fiber
14 ServingsΒ
Ingredients
- 1Β cupsΒ rolled oats
- 0.5Β cupsΒ natural peanut butter
- 0.3Β cupsΒ honey or maple syrup
- 2Β tablespoonsΒ cocoa powder
- 30Β gramsΒ chocolate or vanilla protein powder (1 scoop)
- 2Β tablespoonsΒ milk or almond milk
- 1Β tablespoonsΒ chia seeds or ground flax (optional)
- 0.5Β teaspoonsΒ vanilla extract
- 1Β pinchΒ salt
Steps:
1. Mix the dry ingredients:Β CombineΒ 1Β cupsΒ rolled oats,Β 2Β tablespoonsΒ cocoa powder,Β 30Β gramsΒ chocolate or vanilla protein powder (1 scoop),Β 1Β tablespoonsΒ chia seeds or ground flax (optional), andΒ 1Β pinchΒ saltΒ in a large bowl and stir together.
2. Add the wet ingredients:Β AddΒ 0.5Β cupsΒ natural peanut butter,Β 0.3Β cupsΒ honey or maple syrup,Β 2Β tablespoonsΒ milk or almond milk, andΒ 0.5Β teaspoonsΒ vanilla extract. Stir everything together until you get a thick, sticky dough. It should hold its shape when pressed β if it's crumbling, add a teaspoon of milk at a time until it comes together.
3. Roll into balls:Β Scoop out roughly a tablespoon of dough at a time and roll between your palms into balls. You should get 12β15 depending on size.
4. Chill:Β Set the balls on a plate or baking sheet and refrigerate for 15β20 minuteΒ to firm up.
Notes
Storage:Β 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:Β Swap out ΒΌ cup of oats for an extra scoop of protein powder.
To go low-carb:Β Use almond flour in place of the oats.
For crunch:Β Roll the finished balls in crushed peanuts before chilling.
Dessert version:Β Dip them in melted dark chocolate and let them set in the fridge.
To keep it vegan:Β Use maple syrup and a plant-based protein powder.
