No Bake Cake Batter Protein Balls
A Sweet Bite of Energy (Honestly, I Can’t Stop Snacking on These)
Look, if you’re anything like me you get that afternoon craving—sometimes it’s for something a bit sweet, sometimes you just want something you can sneak on the way out the door. That’s pretty much how these No Bake Cake Batter Protein Balls found their way into my life. My kids call them “birthday bites” and insisted on rolling half in sprinkles (which, by the way, makes a mess, but I’ll take the joy). And I’m not saying these little balls have magical powers, but they did once keep me from raiding my secret chocolate stash after a long day. That’s saying someting.
Why I Keep Making These (And I Think You’ll Get It)
I make this whenever I want to trick myself into thinking I’m eating cake for breakfast (no judgment here). My family goes mad for them, mostly cause you don’t have to wait for the oven; honestly I’ve solved countless snack emergencies with these. Plus, you only need one bowl and, if you’re clumsy like me, the chances of a kitchen disaster are pretty low—unless you, I dunno, drop the sprinkles everywhere like last week.
Let’s Talk Ingredients (and My Sometimes Ridiculous Substitutions)
- 1 cup oat flour (sometimes I just blitz rolled oats in the blender if I don’t have oat flour handy—my neighbor swears by the store-bought kind; I’m not picky)
- 1/2 cup vanilla protein powder (you could absolutely use chocolate if that’s what you’ve got, although vanilla is more ‘cake batter’ vibe)
- 1/4 cup almond butter (I’ll be real with you: peanut butter also does the trick if that’s what’s lurking at the back of your cupboard)
- 1/4 cup pure maple syrup (honey totally works, or even agave—for some reason, my cousin uses date syrup and likes it)
- 2 tablespoons almond milk (or just regular milk; honestly, water in a pinch—but it’s a bit less creamy)
- 1/2 teaspoon vanilla extract (let’s not overthink the brand—my grandmother always insisted on the expensive stuff but I never taste the difference)
- 1/4 teaspoon salt (optional, but for real, it does wake up the flavors)
- 2 tablespoons rainbow sprinkles (optional but so happy-looking; chocolate chips instead sometimes, or honestly nothing if I’m in a rush)
How to Make These (With Minimal Fuss & Occasional Dithering)
- Grab a big bowl—no need to be fancy, just big enough for a bit of enthusiastic stirring. Toss in your oat flour, protein powder, and salt. Give it a quick mix; don’t worry about lumps at this stage, they’ll sort themselves out.
- Add the almond butter, maple syrup, almond milk, and vanilla extract. This part always looks like a science experiment; it’ll seem dry at first, so just keep stirring (elbow grease or a wooden spoon, your call), and suddenly, as if by snack magic, it’ll come together.
- If you’re in the mood, fold in the sprinkles. Sometimes I make a batch with and a batch without, because, you know, preferences.
- Now, scoop out a little blob—about a tablespoon (I just use a regular spoon, but I’ve seen those ice cream scoopers, if you want to feel fancy)—and roll it between your hands. If it sticks, a dab of water on your palms sorts it out.
- Place your protein balls on a plate or tray. If you can resist, stick them in the fridge for 15-20 minutes so they firm up. This is where I usually sneak a taste, just sayin’.
- Enjoy, probably sooner than you planned! Store any leftovers in an airtight container, but in my house they barely make it past an episode of Bake Off.
Notes (AKA: Stuff I Learned the Hard Way)
- If the mix feels dry, splash in a little more milk; if it’s too sticky, sprinkle some oat flour until it’s workable.
- I tried a batch with unsweetened protein powder—it was, erm, less like cake batter. Sweetened kind is better here.
- You can freeze them, but let’s be honest: they’re tastier fresh, and freezing makes the sprinkles lose their color a bit.
If You Want To Mix Things Up (And One That Bombed!)
- Swap half the oat flour for coconut flour for extra richness, though you’ll probably need more liquid.
- Chocolate chips instead of sprinkles is a win with my partner (he calls them “protein cookies”).
- Once I tried adding mashed banana. Not my finest hour—the flavor fought with the cake batter vibes. Wouldn’t recommend unless you really, really love banana.
Equipment Check (But Improvise Away!)
You’ll need a mixing bowl, a spoon, and maybe your hands for rolling (that’s it). If you don’t have a measuring cup, just eyeball it; I promise it’s forgiving. No fridge? Pop the tray by an open window. Worked for me one surprise Texas blackout.
How I (Try To) Store Them
In theory, they keep in a container in the fridge for up to 5 days. In reality, my lot devour them overnight. So, I usually have to make a double batch to—err—see for myself how long they last. If you do end up with leftovers, lucky you!
This Is How We Serve Them
Sometimes after dinner, sometimes straight from the fridge on a hot day (honestly, so nice cold!). Or, at birthday parties, with extra sprinkles alongside tea. My odd uncle dunks his in coffee. It’s surprisingly tasty!
Pro Tips (Learned By Trial—And The Occasional Error)
- Don’t rush the chilling step. I once tried to eat them straight away, they were sticky as all get-out.
- If you overdo the protein powder, the batter dries out fast—better to start with less and add more only if needed.
- I forget this every time: taste the mix before rolling. Once I didn’t, and missed the salt—result was a bit bland. Lesson learned!
Some FAQ, Just In Case (Actual Questions From My Group Chat)
- Can I make these nut free? Oh, absolutely! Use sunflower seed butter or even tahini (though the tahini adds a bit of a grown-up flavor, in my opinion).
- Are these vegan? If your protein powder is plant-based and you use maple syrup and plant milk, then yes. Otherwise, double check your brands if that’s important to you.
- Could I turn this into bars instead? Totally—press the batter into a lined dish, chill, then cut into squares. I find they’re a bit crumblier, but still yummy.
- How do I make these look pretty? Roll them in extra sprinkles or a dusting of cocoa powder! Or not—they’re humble little treats, honestly.
- Are they good for breakfast? Nobody’s stopping you! I mean, why not?
- Help, my dough is too dry! Just add a splash more milk. Happens to me almost every other time. No biggie.
And actually, before I forget—if you figure out a genius flavor combo, let me know. I’m always up to experiment; just don’t make me do the banana thing again.
Ingredients
- 1 cup oat flour (sometimes I just blitz rolled oats in the blender if I don’t have oat flour handy—my neighbor swears by the store-bought kind; I’m not picky)
- 1/2 cup vanilla protein powder (you could absolutely use chocolate if that’s what you’ve got, although vanilla is more ‘cake batter’ vibe)
- 1/4 cup almond butter (I’ll be real with you: peanut butter also does the trick if that’s what’s lurking at the back of your cupboard)
- 1/4 cup pure maple syrup (honey totally works, or even agave—for some reason, my cousin uses date syrup and likes it)
- 2 tablespoons almond milk (or just regular milk; honestly, water in a pinch—but it’s a bit less creamy)
- 1/2 teaspoon vanilla extract (let’s not overthink the brand—my grandmother always insisted on the expensive stuff but I never taste the difference)
- 1/4 teaspoon salt (optional, but for real, it does wake up the flavors)
- 2 tablespoons rainbow sprinkles (optional but so happy-looking; chocolate chips instead sometimes, or honestly nothing if I’m in a rush)
Instructions
-
1Grab a big bowl—no need to be fancy, just big enough for a bit of enthusiastic stirring. Toss in your oat flour, protein powder, and salt. Give it a quick mix; don’t worry about lumps at this stage, they’ll sort themselves out.
-
2Add the almond butter, maple syrup, almond milk, and vanilla extract. This part always looks like a science experiment; it’ll seem dry at first, so just keep stirring (elbow grease or a wooden spoon, your call), and suddenly, as if by snack magic, it’ll come together.
-
3If you’re in the mood, fold in the sprinkles. Sometimes I make a batch with and a batch without, because, you know, preferences.
-
4Now, scoop out a little blob—about a tablespoon (I just use a regular spoon, but I’ve seen those ice cream scoopers, if you want to feel fancy)—and roll it between your hands. If it sticks, a dab of water on your palms sorts it out.
-
5Place your protein balls on a plate or tray. If you can resist, stick them in the fridge for 15-20 minutes so they firm up. This is where I usually sneak a taste, just sayin’.
-
6Enjoy, probably sooner than you planned! Store any leftovers in an airtight container, but in my house they barely make it past an episode of Bake Off.
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.
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