Stave off the afternoon munchies with these satisfying protein power balls.
Summertime has reached the Northwoods and that means I have no desire to turn on my oven. So let's stay on the no-bake theme I started on Monday, shall we?
Dustin has been on a fitness kick of late, and that means that protein is in, and not-so-healthy treats are out. However, healthy doesn't have to equal tasteless. These no-bake protein balls make for a nutritious and delicious snack – be it after a tough workout or as a way to stave off the afternoon munchies.
The protein balls are packed with peanut butter flavor and get additional crunch from toasted coconut flakes and oatmeal. The protein comes from the addition of almond meal and protein powder; I've used both chocolate and vanilla protein powder, and both work quite well. Though personally, I love the chocolate-peanut butter flavor combination the best.
I tend to keep my protein balls in the freezer to keep them nice and cold, though you could also store them in the fridge in an airtight container. They don't have to be kept cold, however, I just prefer them that way, and keeping them cold does help them retain a firm texture.
Just one protein ball is all I need to keep my hunger at bay and boost my energy level, whether after a workout or during those 3 p.m. late-afternoon workday doldrums.
No-Bake Protein Power Balls (printer-friendly version)
makes about 16 balls
1 cup lightly toasted old-fashioned rolled oats
1/2 cup unsweetened, toasted coconut flakes
3 tablespoons almond meal
3 tablespoons protein powder (I'm partial to chocolate)
3 tablespoons pure maple syrup
1 1/2 teaspoons vanilla extract
2/3 cup natural peanut butter
1. In a medium bowl, stir together the oats, coconut flakes, almond meal, protein powder, maple syrup, vanilla, and peanut butter until combined. If the mixture is too sticky, add additional oats, or if the mixture is too dry, add in a bit more peanut butter.
2. Use a measuring spoon or small scoop to form one-tablespoon portions and shape into a ball. Set each ball in the cup of a mini-muffin tin or on a rimmed baking sheet. Freeze for 20 minutes or until firm to the touch. You can store the protein balls in the freezer or in the refrigerator for up to five days.
makes about 16 balls
1 cup lightly toasted old-fashioned rolled oats
1/2 cup unsweetened, toasted coconut flakes
3 tablespoons almond meal
3 tablespoons protein powder (I'm partial to chocolate)
3 tablespoons pure maple syrup
1 1/2 teaspoons vanilla extract
2/3 cup natural peanut butter
1. In a medium bowl, stir together the oats, coconut flakes, almond meal, protein powder, maple syrup, vanilla, and peanut butter until combined. If the mixture is too sticky, add additional oats, or if the mixture is too dry, add in a bit more peanut butter.
2. Use a measuring spoon or small scoop to form one-tablespoon portions and shape into a ball. Set each ball in the cup of a mini-muffin tin or on a rimmed baking sheet. Freeze for 20 minutes or until firm to the touch. You can store the protein balls in the freezer or in the refrigerator for up to five days.
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