Ingredients:

  • 1.5 cups old-fashioned rolled oats (150g)
  • 0.5 cup creamy natural peanut butter (125g)
  • 0.33 cup raw honey or maple syrup (115g)
  • 0.25 cup ground flaxseed meal (30g)
  • 2 tbsp chia seeds (20g)
  • 1 scoop vanilla or chocolate protein powder (30g)
  • 1 tsp pure vanilla extract (5ml)
  • 0.125 tsp sea salt (0.5g)
  • 0.5 cup mini semi-sweet chocolate chips (85g)
  • 0.25 cup unsweetened shredded coconut (20g)

Instructions:

  1. Combine dry bases. Toss the 1.5 cups oats, 0.25 cup flaxseed meal, 2 tbsp chia seeds, and 1 scoop protein powder into your bowl. Note: Mixing the dry stuff first prevents clumping once the liquids hit.
  2. Season the mix. Add the 0.125 tsp sea salt and stir through.
  3. Incorporate binders. Pour in the 0.5 cup peanut butter, 0.33 cup honey, and 1 tsp vanilla extract. Stir until the oats are fully coated and no dry powder remains.
  4. Fold in extras. Add the 0.5 cup mini chocolate chips and 0.25 cup shredded coconut. Note: We add these last so the chocolate doesn't melt if your PB was warm.
  5. Check the consistency. Squeeze a small amount in your hand; it should hold a firm ball shape easily.
  6. Chill the dough. Place the entire bowl in the fridge for 30 minutes. Wait until the mixture feels firm and less tacky to the touch.
  7. Prepare the tray. Line a small tray or plate with parchment paper while you wait.
  8. Portion the balls. Use your scoop to create 20 even mounds of dough.
  9. Roll to smooth. Lightly roll each mound between your palms until it forms a smooth, velvety sphere.
  10. Final set. Place them back in the fridge for another 10 minutes to firm up from the warmth of your hands.