Description
Delicious and nutritious S'mores Protein Balls combining gluten-free oats, vanilla whey protein, almond butter, and classic s'mores flavors like mini marshmallows, graham crackers, and chocolate chips. Perfect as a quick, no-bake snack or post-workout energy boost.
Ingredients
Dry Ingredients
- 1½ cups gluten-free quick oats
- 1 cup vanilla whey protein powder
- ½ cup crushed graham crackers
- ¼ teaspoon salt
Wet Ingredients
- 1 cup almond butter
- ¼ cup honey or maple syrup
- 3 Tablespoons unsweetened almond milk (if needed)
Mix-Ins
- ½ cup (25g) mini marshmallows, chopped into smaller pieces
- ¼ cup mini chocolate chips
Instructions
- Mix dry ingredients: In a large mixing bowl, stir together the gluten-free quick oats, vanilla whey protein powder, crushed graham crackers, and salt until well combined.
- Add remaining ingredients: Add the almond butter, chopped mini marshmallows, mini chocolate chips, and honey or maple syrup to the bowl. Stir the mixture until a thick dough begins to form. If the mixture feels too dry or crumbly, gradually add unsweetened almond milk one tablespoon at a time until the dough holds together well.
- Scoop and roll: Using your hands, scoop about 1 tablespoon of dough and roll it into a ball shape. Place the protein balls on a parchment-lined plate or baking sheet to keep them from sticking.
- Store and chill: Refrigerate the protein balls for 20 to 30 minutes to help them firm up. Enjoy them immediately or store in an airtight container in the refrigerator for up to one week. For longer storage, freeze the protein balls for up to three months.
Notes
- Use gluten-free quick oats to keep this recipe gluten-free.
- If the dough is too sticky, chill it for a few minutes before rolling.
- Substitute honey with maple syrup for a vegan option, though note the protein powder used may not be vegan.
- Store in an airtight container to maintain freshness and texture.
- Perfect as a no-bake, portable snack for busy days or post-exercise refueling.
