Ingredients:

  • 1 ½ cups Old-fashioned Rolled Oats (135 g)
  • ½ cup Vanilla Whey Protein Powder (60 g)
  • 2 Tbsp Ground Flaxseed (or Chia Seeds)
  • ¼ tsp Salt
  • 1 cup Natural Creamy Peanut Butter (250 g)
  • ½ cup Liquid Honey (or Maple Syrup) (120 ml)
  • 1 tsp Pure Vanilla Extract
  • ½ cup Mini Dark Chocolate Chips (85 g)
  • 1-2 Tbsp Milk (Dairy or Non-Dairy, optional)

Instructions:

  1. Prep the Dry: In the large mixing bowl, combine the rolled oats, protein powder, ground flaxseed (or chia), and salt. Whisk briefly to ensure the protein powder is evenly distributed—no one wants a powdery clump!
  2. Soften the Binder: In the small, microwave-safe bowl, combine the peanut butter and honey (or maple syrup). Microwave for 20–30 seconds, or gently heat over a low stove until the mixture is soft and easy to stir. Do not boil, just warm until runny.
  3. Add Flavour: Stir the vanilla extract into the warmed peanut butter/honey mixture.
  4. Combine: Pour the warmed binder mixture immediately over the dry ingredients. Use the spatula to fold and press the mixture until just combined. If the mixture is too crumbly, add milk one tablespoon at a time until the mixture holds together when squeezed. These are easy No Bake Protein Bites.
  5. Fold in Chocolate: Gently fold in the mini dark chocolate chips.
  6. The Chill Out: Cover the bowl tightly with cling film and transfer it to the refrigerator. Chill for a minimum of 30 minutes. Do not skip this step.
  7. Portion and Roll: Remove the chilled mixture. Use a small cookie scoop or measuring spoon to portion out 15 equal balls. Roll each portion between your palms until smooth and round.
  8. Final Firming: Place the rolled bites on the parchment-lined baking sheet. Return them to the fridge for another 10–15 minutes to firm up completely.
  9. Store: Transfer the finished protein bites to an airtight container. Store in the refrigerator for the best texture and longevity (up to one week).