Description
These No Bake Cake Batter Protein Balls are a bright, nostalgic, and practical snack that combines the joyful flavor of cake batter with a protein-packed, no-bake, easy-to-make recipe. Perfect for a guilt-free fix to sugar cravings, these handheld snacks offer a balance of comfort, nourishment, and delight with chewy oats, creamy almond butter, and crunchy sprinkles for a festive touch. Ideal for mid-afternoon boosts, pre/post-workout energy, or a travel-friendly treat.
Ingredients
Scale
Dry Ingredients
- 2 cups (180 g) Old-Fashioned Rolled Oats (lightly pulsed if finer texture preferred)
- 1 cup (120 g) Vanilla Whey or Plant Protein Powder
- 1/2 cup (56 g) Almond Flour
- 1/4 tsp (1.5 g) Fine Salt
- 1/4 cup (40 g) Rainbow Sprinkles
Wet Ingredients
- 1/2 cup (128 g) Almond Butter (or Peanut/Seed Butter, room temperature)
- 1/3 cup (80 g) Maple Syrup or Honey
- 3 tbsp (45 ml) Milk (Dairy or Plant-based)
- 2 tsp (10 ml) Vanilla Extract
Instructions
- Ready The Mood (And The Bowl): Gather all ingredients including sprinkles. Line a small baking tray or plate with parchment paper to place the shaped balls later.
- Pulse The Oats (Optional): For a smoother texture, pulse the rolled oats 10–12 times in a food processor, keeping some bite but creating a finer texture to blend better.
- Mix The Dry Ingredients: In a large bowl, combine rolled oats, vanilla protein powder, almond flour, and salt. Stir gently but thoroughly to evenly distribute.
- Add The Wet Ingredients: Add almond butter, maple syrup, vanilla extract, and milk to the dry mixture. Use a sturdy spoon or clean hands to fold and press until a pliable dough forms. Add milk 1 teaspoon at a time if too dry, or sprinkle extra oats/almond flour if too sticky.
- Sprinkle The Sprinkles: Fold in rainbow sprinkles carefully at the end to keep color and crunch intact.
- Shape Into Balls: Scoop tablespoon-sized portions and roll them between your palms into balls approximately 1–1.25 inches (32–35 g). Aim to make about 20 balls.
- Chill To Set: Place the balls on the parchment-lined tray and refrigerate for at least 20 minutes to firm up. For quicker setting, freeze for 5 minutes but chilling longer ensures better texture.
- Enjoy Or Store: Eat one immediately or store the rest in an airtight container lined with parchment paper. Keep refrigerated up to 10 days or freeze up to 2 months.
Notes
- Pulse oats lightly if you prefer a finer texture but avoid making oat flour.
- Use room temperature nut butter for easier mixing.
- Adjust milk quantity slowly to prevent overly sticky or dry dough.
- Fold sprinkles last to maintain color and texture integrity.
- Substitute almond flour with extra pulsed oats if unavailable.
- Vegan option: use plant-based protein powder and maple syrup.
- Store refrigerated up to 10 days or freeze for longer shelf life, thaw before eating.
- For less sweet version, reduce maple syrup and increase almond butter to maintain binding.
- For nut-free, use sunflower seed butter and oat or seed-based flour instead of almond flour.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: American
Keywords: No bake, protein balls, cake batter flavor, healthy snack, gluten free, vegan option, easy snack, post workout, sugar craving fix
