American · Snack
Peanut Butter Oat Protein Balls
Rolled oats, peanut butter, and chia bound into no-bake balls, batch-prepped for a classic American working-week snack.
$
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
385Calories
14gProtein
18gFat
41gCarbs
14gSugar
6gFiber
138mgSodium
0mgChol
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Instructions
1
Prep
In a medium bowl, combine 90g rolled oats, 12g chia seeds, 12g ground flaxseed, and 0.1 tsp sea salt. Add 104g peanut butter, 34g maple syrup, and 0.4 tsp vanilla extract. Mix with a sturdy spatula until a thick, sticky dough forms, adding water 1 tsp at a time if too dry to bind.
2
Build
Scoop mixture into 6 balls of roughly 30g each, pressing firmly between your palms so they hold their shape without cracking or deflating.
3
Rest and plate
Refrigerate balls on a lined tray at 4°C for at least 30 minutes until fully firm. Portion into 2 airtight containers (3 balls each), refrigerate up to 5 days or freeze up to 60 days. Serve chilled with sliced apple or milk.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g (3.2 oz) old-fashioned rolled oats
- 104g (3.7 oz) natural creamy peanut butter
- 34g (1.2 oz) pure maple syrup
- 12g chia seeds
- 12g ground flaxseed
- 0.4 tsp vanilla extract
- 0.1 tsp fine sea salt
- 1 tbsp water