Maple Walnut Protein Balls

Line a baking sheet with parchment paper.
Add the rolled oats, vanilla protein powder, chopped walnuts, cinnamon, and salt to a large mixing bowl.
Stir until combined.
Add the almond butter, maple syrup, and vanilla extract.
Stir until a thick, slightly sticky dough forms.
If the mixture is too dry to hold together, add milk 1 teaspoon at a time until you can roll the dough into balls.
Divide the mixture into 12 equal portions using a small cookie scoop.
Roll each portion between your palms to form a ball.
Arrange the protein balls on the prepared baking sheet.
Refrigerate for 30 minutes, or until firm.
Transfer to an airtight container and store in the refrigerator.

Notes

Tips and Tricks

Check the Texture – Different protein powders absorb moisture differently. If the mixture feels crumbly, add a little milk. If it's too sticky, mix in a small amount of oats.

Chop the Walnuts Finely – Smaller pieces make the protein balls easier to shape and help them hold together.

Use Creamy Nut Butter – Smooth, well-stirred almond butter makes mixing easier. If using natural almond butter, stir it thoroughly before measuring.

Keep Portions Even – A small cookie scoop helps make 12 similar-sized balls for consistent servings.

Storing

Refrigerator – Store the protein balls in an airtight container in the refrigerator for up to 5 days.

Freezer – Freeze in a freezer-safe container or bag for up to 3 months. Separate layers with parchment paper to prevent sticking.

Thawing – Thaw frozen protein balls overnight in the refrigerator or until soft enough to eat.

Nutrition

Calories: 159kcalCarbohydrates: 13gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 9mgSodium: 38mgPotassium: 160mgFiber: 2gSugar: 5gVitamin A: 3IUVitamin C: 0.1mgCalcium: 77mgIron: 1mg