Need a new special treat? These No-Bake Peanut Butter Protein Balls are a guilt-free and easy to make! The best part these peanut butter bites have ingredients you probably already have in your pantry. Deliciousness starts with steel cut oats, creamy peanut butter, and flax seeds. Add the sweet with maple syrup and semi-sweet chocolate chips. This post is sponsored.
No-Bake Peanut Butter Protein Balls
No bake peanut butter balls are a healthy protein-packed that works great for a grab-n-go breakfast or snack!
Ingredients for No Bake Protein Balls
RX Nut Butter
Steel cut oats
Semi-sweet chocolate chips (I use mini chips, but you can use regular!)
Vanilla extract (not imitation!)
Ground flax seed
What kind of nut butter do you use to make peanut butter protein balls?
For this recipe, I used RX Nut Butter. RX Nut Butter is a wholesome and delicious spread made from real ingredients like egg whites, nuts and dates that provides nutrition and comes in a variety of great tasting flavors.
Available in both single serve packs and full-sized jars, it’s the squeezable, spreadable snack that tastes good and is good for you. I won’t judge you one bit if you enjoy a spoonful while making your protein balls!
Don’t have time to make nut butter balls? Try the all-in-one snack, the RXBAR.
In a crowded category, RXBAR succeeds through the core tenets of providing nutritious, real, and simple ingredients.
RXBAR is a real food protein bar with nutritious, simple ingredients: egg whites, fruits, and nuts. They’re perfect for a breakfast on the go, mid-day snack or pre/post workout fuel.
No Bake Peanut Butter Protein Balls Recipe
No Bake Peanut butter balls are a healthy protein-packed that works great for a grab-n-go breakfast or snack!
1/2 cup RX Nut butter
1 cup steel cut oats
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/8 tsp sea salt
1/4 cup maple syrup
1/4 cup ground flax seed
1 tbsp chia seeds
1/4 cup semi-sweet chocolate chips
Combine all ingredients into your stand mixer bowl.
Mix until all ingredients are well combined..
Cover with plastic wrap and place into the refrigerator for 20-30 minutes.
Using a 2-tablespoon scooper, roll into 12 even sized balls.
Store in the refrigerator in an airtight container for up to one week. Use parchment paper to separate layers if needed.
You can also put these in your freezer for up to 3 months, but I think you will eat them before then.
No Bake Peanut Butter Protein Balls
- Stand mixer
- Cookie Scoop
- Parchment paper
- Glass storage container
- Measuring cups and spoons
- 1/2 cup RXNut butter
- 1 cup steel cut oats
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/8 tsp sea salt
- 1/4 cup maple syrup
- 1/4 cup ground flax seed
- 1 tbsp chia seeds
- 1/4 cup semi-sweet chocolate chips
- Combine all ingredients into your stand mixer bowl. Mix until all ingredients are well combined.
- Cover with plastic wrap and place into the refrigerator for 20-30 minutes.
- Using a 2-tablespoon scooper, roll into 12 even sized balls.
- Store in the refrigerator in an airtight container for up to one week. Use parchment paper to separate layers if needed.
- Freezer for up to 3 months.
Helpful tools when making peanut butter balls
Stand mixer – I prefer to use my stand mixer because it helps my dough be well blended.
Cookie Scoop – I love cookie scoops! Trust me, a scoop is the easiest way to handle/roll out these bites, as they are sticky. Also a great way to make sure each bite is portioned correctly.
Parchment Paper – Parchment paper is used to create layers between your protein balls when you store them. You can buy rolls of parchment paper or sheets.
Glass Storage Container – these work great for storing in the fridge or freezer.
Helpful tips to make peanut butter balls
Use a cookie scoop to portion out and roll the protein balls, it keeps the sticky off of your hands and helps keep the balls the same size.
Refrigerate the dough for about 15-20 minutes prior to rolling your protein balls to make them easier to make.
No bake peanut butter protein balls can be stored in the refrigerator for up to a week, or frozen for up to 3 weeks.
Keep them separated with parchment paper in an airtight glass container.
If the mixture is too dry, add 1-2 tablespoons of additional maple syrup or peanut butter. If the mixture is too wet, add a little extra oatmeal or ground flax seeds. The finished peanut butter balls will be firm and chewy.
The great thing about this recipe for peanut butter bites is it is easy to make substitutions. You can choose to skip chocolate chips, and add nuts or dried fruit. You can also use carob or dark chocolate for a healthier option. You may even prefer an flavored Rx Nut Butter to change things up. I’m loving the Maple Almond. It’s SO GOOD.