Peanut Butter Oatmeal Protein Balls Dipped in Chocolate
These protein-packed Peanut Butter Oatmeal Power Balls Dipped in Chocolate are my favorite healthy grab-and-go snack. I started making them on busy days when I needed something quick, wholesome, and a little bit sweet. Made with simple ingredients and ready in minutes, they offer a naturally energizing boost and have become a go-to vegan snack in our house.
Servings: 12 balls
Calories: 214kcal
Equipment
- 1 large bowl
- 1 small saucepan
- 1 small glass bowl
Ingredients
For the balls
- 1 cup rolled oats
- ⅓ cup ground flaxseed
- 1 scoop vanilla protein powder *or 2 tablespoons
- ¼ teaspoon salt
- ½ cup peanut butter, all-natural and creamy
- 2 teaspoons vanilla extract
- ¼ cup maple syrup *Honey works too, for non-vegans
- ¼ cup vegan chocolate chips
- Optional sprinkles or sea salt for the tops
- Optional water as needed
For the melted chocolate
- ½ cup vegan chocolate chips *Any chocolate chips will work
- 1 teaspoon coconut oil
- 1 tablespoon peanut butter, all-natural and creamy
Instructions
- Add all of the ingredients except the chocolate chips and the water to a large bowl. This includes Old-Fashioned oats, ground flaxseed, protein powder, salt, peanut butter, vanilla, and maple syrup. Mix everything with a spatula or wooden spoon. Near the end, you might want to use your hands to finish mixing until the mixture becomes a sticky, well-incorporated ball of dough.*If the peanut butter mixture isn’t sticky enough, add a tablespoon or two of water and mix again.
- Fold in the chocolate chips using your hands or a wooden spoon.
- Use a small cookie scoop and place a ball of dough in your hands. Roll in until it becomes a solid, smooth ball.
- Set the balls on a plate lined with parchment paper. Place the peanut butter balls into the freezer while you melt the chocolate.
- Create a double broiler by placing a few inches of water into a small saucepan and adding a small glass bowl over the top of the pan. *You do not want the bowl to touch the bottom, rather, it should be held up by the rim of the pan.Add the chocolate chips, coconut oil, and peanut butter to the glass bowl. Once the water starts to boil, turn off the heat. Use a spoon to constantly stir until the chocolate is completely smooth.
- Remove the balls from the freezer and dip the tops into the chocolate mixture. Immediately sprinkle with optional topping such as salt or sprinkles. Place them back onto the lined plate and in the fridge for about 20 minutes to allow the chocolate to harden.
Notes
Storage:
Place these treats into an airtight container and into the fridge. These protein balls can last in the fridge for up to 1.5 weeks or in the freezer for up to 1-2 weeks. Make sure they are stored in the fridge at all times and not on the counter.
Tips + Modifications:
I recommend making a double batch. It's one of my favorite recipes for meal prep on Sunday night.
If you are looking to have less chocolate, eliminate the melted chocolate dip.
While peanut butter is the best nut butter for this recipe, feel free to switch it out for almond butter, cashew butter, or seed butter. Just note that the flavor will significantly change.
Make sure you are working with soft and creamy peanut butter. I like to leave my jar of peanut butter on the counter in the morning to allow it to come to room temperature by the afternoon.
Nutrition
Serving: 1ball | Calories: 214kcal | Carbohydrates: 23g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 7mg | Sodium: 116mg | Potassium: 144mg | Fiber: 3g | Sugar: 14g | Vitamin A: 25IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg