A few weeks ago I experimented with making protein balls using peanut butter and oats, as a quick snack and a way to cut back on daytime calories. Well, since then, I’ve been making a bunch of different variations using combinations of fruits, nuts, chocolate, and other mix-ins. They’ve pretty much all turned out great.
So, when we were at the store browsing for more options, I found a jar of cinnamon almond butter. Why not give that a try? Some people can’t have peanuts, after all, and changing up the nut butter is a pretty simple thing to do.
Compared to using peanut butter, these are a bit harder to roll. The almond butter is stiffer. It’s also strongly almond on its own, but mellows out when the other ingredients are mixed in, so I find they’re best after they sit at least overnight in the fridge.
The quantities below make 15-20 protein balls, and 2-3 of them make for a great treat. It’s also super easy to scale it up if you want; I used half a jar of almond butter, so doubling it makes it easy.
Almond Butter Oat Balls
Equipment
- Cookie Sheet Or any flat tray to hold them while they chill.
- Mixing Bowl
Ingredients
- 1 Cup Quick-Cook Oats
- ¾ Cup Almond Butter I used Justin's cinnamon almond butter.
- ⅔ Cup Mini Chocolate Chips
- ¼ Cup Raisins
- 2-3 Tbsp Honey
- 1 Tsp Vanilla Extract
Instructions
- Mix all the ingredients in a mixing bowl. If it's hard to mix with a spoon or spatula, don't be afraid to use your hands.
- Form individual balls of about a tablespoon's worth each. Roll them into shape and position on your sheet or dish.
- Chill for anywhere from 1 hour to overnight. They taste best after they have a bit of time to mix flavors, but can be enjoyed right away if you prefer.