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–+ servings
PB & J Protein Balls

PB & J Protein Balls: Quick, Healthy Treats for Everyone

These PB & J Protein Balls are a nostalgic, quick, and healthy snack packed with protein and flavor.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 12 balls
Course: Snacks
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Rolled Oats Substitute with quick oats for a softer bite.
  • ½ cup Peanut Butter Almond butter or sunflower seed butter can be used for nut-free options.
  • ¼ cup Honey Maple syrup serves as a great alternative for a vegan version.
  • ¼ cup Protein Powder Can be omitted if desired without compromising the taste.
For the Mix-ins
  • ½ cup Dried Cranberries Try raisins or chocolate chips for different flavors.
  • ¼ cup Chopped Peanuts Switch with chopped walnuts or pecans for variety.
For the Filling
  • To taste Strawberry Jam Any berry jam works, or a sugar-free option can be used for fewer calories.

Equipment

  • mixing bowl
  • sturdy spatula
  • Baking Sheet
  • Parchment paper

Method
 

Step‑by‑Step Instructions for PB & J Protein Balls
  1. In a large mixing bowl, add rolled oats, peanut butter, honey, and protein powder. Mix until they form a consistent and sticky dough.
  2. Stir in dried cranberries and chopped peanuts to the dough and mix until evenly distributed.
  3. Take a small amount of the dough and roll it into a ball about 1-inch in diameter. Aim to make around 12-15 balls.
  4. Gently press an indentation in the center of each ball with your thumb.
  5. Fill each indentation with a small spoonful of strawberry jam.
  6. Place the protein balls in the refrigerator for at least 30 minutes to firm up.
  7. Enjoy immediately or transfer to an airtight container for storage.

Nutrition

Serving: 1ballCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 50mgPotassium: 100mgFiber: 2gSugar: 8gCalcium: 2mgIron: 4mg

Notes

These protein balls can be kept in the fridge for up to a week or frozen for longer shelf life.

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