Ingredients:

  • 1.5 cups (120g) old-fashioned rolled oats
  • 0.5 cup (128g) natural creamy peanut butter
  • 0.33 cup (112g) raw honey or maple syrup
  • 0.5 cup (60g) vanilla or chocolate protein powder
  • 2 tbsp (14g) ground flaxseed or chia seeds
  • 0.33 cup (55g) mini dark chocolate chips
  • 1 tsp pure vanilla extract
  • 0.125 tsp sea salt

Instructions:

  1. Place the 0.5 cup peanut butter, 0.33 cup honey, and 1 tsp vanilla extract in a bowl. Mix until velvety and completely integrated. Note: This ensures the flavor is even throughout.
  2. Stir in the 0.125 tsp sea salt. Whisk until the salt is no longer visible. Note: Adding salt to the wet mix prevents salty hot spots in the finished balls.
  3. Add the 0.5 cup protein powder to the wet mixture. Stir until a thick, uniform paste forms. Note: It’s easier to mix the powder into the liquids before adding the bulky oats.
  4. Fold in the 2 tbsp ground flaxseed or chia seeds. Mix until the seeds are evenly speckled through the paste.
  5. Add the 1.5 cups old-fashioned oats. Stir vigorously until every flake is coated in the peanut butter mixture. Note: You shouldn't see any white dry oats remaining.
  6. Gently fold in the 0.33 cup mini chocolate chips. Mix until just distributed. Note: Adding these last prevents them from melting if your peanut butter was slightly warm.
  7. Place the bowl in the refrigerator for 30 minutes. Wait until the mixture feels firm and less tacky. Note: This is the crucial hydration step for the oats.
  8. Use a tablespoon scoop to drop 14 mounds onto a piece of parchment paper. Check that they are roughly the same size.
  9. Roll each mound between your palms. Rotate until the surface is smooth and the ball is tight.
  10. Place the rolled balls back in the fridge for 10 minutes. Chill until they hold their shape when pressed.