This is the only protein balls recipe you’ll ever need to make a delicious protein-packed snack every single time. Protein balls are the perfect post-workout snack, mid-afternoon nibble, or after-dinner indulgence, depending on what you mix, dip, and sprinkle them with.
We’ve got down a straightforward recipe that you can re-design to your heart’s content. Use your favourite nut butter and protein powder, or mix in chocolate chips, or raisins — his protein ball recipe is the perfect way to make snacks exciting again with all your favourite flavours.
After taste, it’s all about nutrition — that’s why oats are a vital part of this protein balls recipe. They have a low glycaemic index, which means no sugar spike and crash, just a slow release of energy to keep you feeling on top form between meals.
If you know anything about post-workout nutrition, then you’ll know that it’s worth packing in protein for muscle recovery. So, stir in your favourite flavour of Impact Whey Protein — there’s plenty to choose from. We love Chocolate Smooth, or Banoffee for a sweet treat that’ll keep you on track at snack time.
We like to keep our nutrition simple, balanced and convenient, so there’s also no need to worry about baking something complicated. This 6-ingredient recipe makes a hefty 20 protein balls (talk about super-advanced meal prep!) and all you need to do is mix, roll the balls, and stick them in the fridge.
They’ll last a few days in the fridge, are super easy to take with you when you’re on the go, and make a delicious satiating snack whatever the time of day. So, check out the recipe below, experiment with the flavours and dig into the only protein balls recipe you’ll ever need…
Jump straight to the nutritionals here.
Makes: 20 balls
- 120g rolled oats
- 2 scoops Impact Whey Protein
- 50g add-ins (like dried fruit or chocolate chips)
- 120g nut butter
- 2 tbsp. maple syrup
- 3 tbsp. milk
1. Firstly, mix all of the dry ingredients together in a bowl until evenly dispersed.
2. Then, add the nut butter and syrup and mix through.
3. Slowly add the milk while mixing until all well-combined.
4. Take a small handful of mixture and roll into a ball. Repeat until you have 20 balls.
5. Place the balls onto a plate or tray covered in baking parchment and put into the fridge for about 2 hours.
6. Take out a couple whenever you’re feeling peckish!
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Nutritional info per serving:
Evangeline has taken part in competitive sports since a young age. As a qualified RYA Dinghy Instructor, she understands the importance of proper nutrition for fuelling extreme and endurance sports, especially due to her experience in Team GBR Squads and captaining and coaching her University first team.
In her spare time, Evangeline loves running – especially marathons. On the weekends, you’ll find her taking on water sports or hiking up a hill. Her favourite evenings are spent taking on a HIIT session or squats in the gym before digging into some spicy food and a ton of vegetables – yum!
Find out more about Evie's experience here.