Chunky Monkey Protein Balls (5 Ingredients)
If I had a dollar for every time someone asked me for my Chunky Monkey Protein Balls recipe, well, I’d probably spend it all on peanut butter (no regrets). The first time I made these, it was one of those haphazard pantry raids—just tossing together odds and ends. Low and behold, my kids devoured them before the dog could even snoop around. Now, they’re my saving grace whenever snack time hits and I’m not up for a kitchen marathon. Honestly, I even munch on them during late-night Netflix binges. (Don’t judge, we’ve all been there!)
Why You’ll Love This (Or At Least Why I Keep Making It)
I make these when my energy flatlines but I’ve still got laundry to fold, homework to check, and you know—life. My family demolishes them because they taste like dessert but, you know, aren’t just empty sugar bombs. My sister tried to hide them in the veggie drawer once. It didn’t work (we’re not amateurs). Also, they don’t require fifteen steps or a mixer that you have to wash. Bless.
What You’ll Need (Substitutions Galore!)
- 1 cup old-fashioned oats (sometimes I use quick oats if that’s what’s left—grandma swears by Bob’s Red Mill, but I say any old oats will do)
- ½ cup natural peanut butter (almond butter works too, or whatever nut butter hasn’t fossilized in the back of the fridge)
- ¼ cup honey or maple syrup (honestly, agave works if you’re feeling fancy or, y’know, it’s just what’s open)
- ⅓ cup mini chocolate chips (I’ve used regular size, chopped chocolate, and, accidentally once, cocoa nibs—kids weren’t thrilled)
- ½ sliced banana, mashed (very ripe is best—sometimes I even freeze a few and mash them, which honestly gets a little messy)
Optional add-ins: Pinch of cinnamon, handful of chopped walnuts, or a dash of vanilla extract. I throw in chopped walnuts when I’m feeling like an adult (rarely).
How to Make My Chunky Monkey Protein Balls
- Get a big bowl (or medium, if big’s missing as usual). Toss in oats, peanut butter, honey, chocolate chips, and the mashed banana. This part gets gooey, but stick with it.
- Mix it all up with a wooden spoon or, honestly, your hand if it’s one of those days. (I like to sneak a taste at this point—totally normal, right?)
- If the mixture seems too loose, let it sit for 5-10 minutes; oats soaks up a lot (sometimes I add a bit more oats if things are looking like soup).
- Scoop out tablespoon-sized blobs and roll them into balls. Don’t stress if they look wonky—mine rarely come out perfect. If you’re after Pinterest-perfect spheres, use one of those cookie scoops, but honestly, hands work just fine.
- Pop the finished balls on a plate or in a tub. Chill in the fridge for at least 20 minutes—this firms them up, though my kids rarely let them get that far. (I mean, patience is overrated.)
Notes from the Trenches
- The first time I tried this, I didn’t mash the banana enough and, well, there were chunks. Some people love that. If you don’t, go for a smooth mash.
- If it’s humid, you might need a smidge more oats. If it’s dry, maybe less. Nothing’s set in stone—just play it by ear.
- Once, I used crunchy peanut butter for the added texture and… I’m still not sure how I feel about it. Try it if you’re brave?
If You Wanna Get Fancy (Variations I’ve Tested—or Attempted)
- Chopped dried cherries instead of chocolate chips: tart and tasty, but not for the faint of heart
- Sunflower seed butter—works for nut allergies, though the flavor’s a bit earthy
- Skipped the banana once (I know, wild), and they didn’t hold together as well. Won’t do that again
- Rolled them in coconut flakes—tasted great, but coconut got everywhere. Like, weeks later everywhere
In short, this recipe’s harder to mess up than you think, but that doesn’t mean I haven’t found ways!
No Fancy Equipment Needed (But If You’re Missing Something: Improvise!)
You honestly just need a bowl and a spoon (or a fork—spoons like to disappear in my kitchen). If you lack mixing bowls, I’ve mixed this straight in a Pyrex measuring jug; not ideal, but it worked. If you do have a cookie scoop, you’ll get pretty uniform balls, but I’m not bothered. Hands work, and you get to lick your fingers.
How I (Try To) Store Them
Officially, you pop these in an airtight container in the fridge, and they last about 4 days. Real talk? They’re lucky to make it past lunchtime at my place. If you’re somehow more disciplined, they also freeze well—just let them thaw for 10 minutes before you snack. For more fridge storage hacks (honestly, so helpful!), check out this guide on The Kitchn.
How Do I Serve These? (Also, What’s with the Name?)
I love them with strong coffee as a mid-morning pick-me-up, but my youngest eats them for an after-school treat (bonus points if they’re still cold from the fridge). Sometimes, we toss them in lunchboxes for a surprise. My friend Jess warms hers up in the microwave for like 6 seconds—she swears it makes the chocolate all gooey. Haven’t tried it myself, but maybe I should one day.
Lessons Learned (Pro Tips from a Serial Snacker)
- Don’t skip chilling—trust me, rolling these in your hands while the mix is still loose is one heck of a mess. Ask how I know.
- Use REALLY ripe bananas. Tried with just-ripe bananas once and the balls were a bit bland and sad. Also, a little dry.
- Add-ins need to be chopped up small. Learned this the hard way when a pecan chunk nearly took out a tooth (totally not dramatic…)
Folks Ask Me Stuff (FAQ—Real Questions From Real Snackers)
Q: Can I use steel-cut oats?
Oof, not really. They’re way too tough and chewy for this, unless you wanna break a tooth. Stick with rolled or quick oats—I’ve gotten away with both.
Q: Is there a way to make these less sweet?
Oh yeah. Just cut back the honey a bit or use less banana. But then, maybe toss in a little extra nut butter to keep everything stuck together (otherwise it’s just chaos).
Q: Any peanut allergy swaps?
Absolutely. Sunflower seed butter or Wowbutter works. The taste is a bit different—more earthy or, like, a little savory—but no nuts involved.
Q: Can you double the batch?
Oh, totally. I do it all the time; though it does mean more rolling (so, maybe recruit some helpers?).
Q: Can I add protein powder?
Yep. I use vanilla whey sometimes—like a scoop. Just back off the oats a smidge, or add a splash of milk if the mixture gets too thick. If you want to nerd out over protein powders, this Healthline article is a great rabbit hole.
And honestly, if something goes sideways, just toss the whole thing over oatmeal or ice cream—waste not, want not. That’s what my mum would say anyway. (Also, totally unrelated, does anyone else’s fridge light flicker at random? Just me?)
Ingredients
- 1 cup rolled oats
- 1 ripe banana, mashed
- 1/2 cup natural peanut butter
- 1/3 cup chocolate chips
- 1/4 cup vanilla protein powder
- 1 tablespoon honey
- 1/4 cup chopped walnuts
Instructions
-
1In a large mixing bowl, mash the ripe banana until smooth.
-
2Add in the rolled oats, peanut butter, protein powder, honey, chocolate chips, and chopped walnuts.
-
3Mix everything together thoroughly until a sticky dough forms.
-
4Scoop out small amounts of mixture and roll into 1-inch balls using your hands.
-
5Place the protein balls on a plate or tray and refrigerate for at least 30 minutes to firm up.
-
6Store in an airtight container in the refrigerator for up to 1 week.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
