These chewy and healthy No Bake Oatmeal Protein Balls are perfect on-the-go-snack. It’s made with simple natural ingredients and in few easy steps. No baking, no cooking and yet lot of taste and nutrition, these are vegan too.
I love no bake energy balls and always make in bulk and refrigerate for my pre-workout snack. It’s the best and the heathiest dessert as well.
For a healthy dessert, I often like to make my flaxseed protein bars.
I love the fact that its so easy to make and no cooking is involved.
Its nut free so its great to pack for school snack and my daughters love them so much.
Ingredients for No Bake Oatmeal Protein Energy Balls
Chocolate chips (optional)
Only 9 ingredients and these delicious protein energy balls are ready within minutes. It’s nut free and kid friendly and can be packed as school snack too.
Rolled oats – I prefer using old fashioned rolled oats for this recipe because of its excellent chewy texture.
Hempseeds – this adds protein and fiber to these no bake protein balls.
Chia seeds – as we know it’s a superfood food packed with nutrition like protein, fiber and healthy fats.
Pumpkin seeds – its nutritious and adds texture and tase to these energy balls. Make sure to use the raw pumpkin seeds that’s unroasted and unsalted.
Flaxmeal – you may use flaxseed as well but I prefer using flaxmeal for convenience and easy grinding.
Maple syrup – a slight sweetness and stickiness form maple syrup helps in binding and enhances the taste.
Dates – its packed with fiber and helps in binding too.
Chocolate chips – it’s totally optional but kids love it with some chocolate drizzled on these vegan oatmeal protein balls.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make No Bake Oatmeal Protein Balls
Firstly, in a food processor, I combined oats, hempseeds, chia seeds, pumpkin seeds, flaxmeal, maple syrup, vanilla extract and dates.
Secondly, I pulsed it until it started to stick to each other and formed dough like consistency. I constantly paused at intervals so as to scrape from all sides. It took me about 4-5 minutes to get to the right consistency.
Next, with the help of a medium cookie scoop, I scooped 10 balls and made perfect round balls between my palms.
Thereafter, I placed them neatly on a prepared sheet and refrigerated for about 5 minutes for them to settle and become firm.
In the meantime, I melted the chocolate chips in the microwave until I achieved its drizzling consistency.
Afterwards, I took out the sheet with the protein balls from the refrigerator and generously drizzled the melted chocolate over each of them.
Then, I placed the sheet again in the refrigerator for about 10 minutes for chocolate to harden and stick on them.
When ready we all enjoyed thoroughly.
In fact, I doubled the recipe and made a big batch for back-to-school snack because it’s so delicious and so healthy.
- Do not rush through the grinding step. It is important for the dough to stick to each other for firm balls. Make sure to pause and scrape from all sides and grind in your food processor.
- While making balls it may stick in your hands and might start to dry up. Hence, you may have to little quick to make the balls before they start to dry up.
These can be refrigerated in an air tight container for about 1 month.
Yes! I have kept in mind that many schools are nut free so I made it absolutely nut free so kids and grown ups can enjoy equally.
Absolutely! It’s packed with seeds and oats which are low GI food and are rich in protein, fiber and healthy fats. It’s a balanced combination of all nutrition and provides energy to get through your day.
My other protein energy balls recipe that you might like
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No Bake Oatmeal Protein Balls
- Prepare a small baking sheet with parchment paper or any flat plate.
- In a food processor combine oats, hempseeds, chia seeds, pumpkin seeds, flaxmeal, maple syrup, vanilla extract and dates. Grind/blend it until a dough like texture is formed. The batter should be sticky so it sticks to each other. Pause at intervals to scrape from all sides with a flat spatula.
- Remove the blade and divide the dough into 10 equal parts or scoop with the help of medium sized cookie scoop. Make 10 round balls and place them on the baking sheet at ¼ inch gap between each and refrigerate for 5 minutes so that the balls are firm.
- In the meanwhile, combine chocolate chips in a microwavable bowl and melt at high for 30 seconds. Pause and whip it to check it consistency. If needed microwave again for 15 seconds. Stir it vigorously to make sure it can be drizzled.
- Take out the baking sheet from the refrigerator and place it on a working counter. Drizzle the melted chocolate with a small spoon over each ball generously. Place the baking sheet again in the refrigerator for 10 minutes or until chocolate hardens a bit.
- Enjoy right away or store in an air tight container in the refrigerator for about 1 month.
- You may have to be little quick in making the balls because the dough may start to dry up and stick in your hands.
- Make sure that chocolate chips are melted enough to be drizzled. It should be pouring consistency and not thick.
- Chocolate drizzling is optional. If you chose to skip chocolate the calories will be 148 kcal and the rest of the nutritional value will remain the same.