High Protein Cinnamon Roll Protein Balls
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups old-fashioned rolled oats (pulsed slightly in a blender for a smoother texture)
- 2 scoops (approx. 60g) vanilla protein powder
- 1 tablespoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup creamy almond butter or cashew butter
- 1/4 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 2–3 tablespoons unsweetened almond milk (add one at a time as needed)
- Optional: 2 tablespoons mini white chocolate chips or a drizzle of melted white chocolate
Instructions
- In a large mixing bowl, whisk together the rolled oats, vanilla protein powder, ground cinnamon, and sea salt. Ensure the cinnamon is evenly distributed throughout the dry mixture to avoid any spice clumps.
- Add the almond butter, maple syrup, and vanilla extract to the bowl. Use a sturdy spatula or a wooden spoon to stir the mixture until a thick, tacky dough forms. If you are using white chocolate chips, fold them in at this stage.
- If the mixture feels too dry or crumbly to hold its shape, add almond milk one tablespoon at a time. Stir well after each addition. You want the dough to be moist enough to stick together but not so sticky that it clings excessively to your hands.
- Scoop about one tablespoon of the dough at a time and roll it between your palms to form a smooth ball. Repeat this process until all the dough is used. You should end up with approximately 12 medium-sized protein balls.
- If you want a true cinnamon roll look, drizzle a small amount of melted white chocolate over the top of each ball. Place the finished balls on a parchment-lined plate and refrigerate for at least 30 minutes to let them firm up.