Protein Balls: Easy No-Bake Snack Recipe

Protein balls are the perfect between-meal snack: portable, non-perishable for several hours, satisfying, and easy to make in large batches. Unlike commercial protein bars with extensive ingredient lists and high prices, homemade protein balls use simple pantry ingredients and can be customised to your taste preferences.

Base recipe (makes 20 balls): 2 cups rolled oats, 2 scoops protein powder (chocolate or vanilla), ½ cup natural peanut or almond butter, 4 tablespoons honey, 3 tablespoons chia seeds, 3 tablespoons dark chocolate chips, 2-3 tablespoons milk (to bring mixture together). Method: Combine all dry ingredients. Add peanut butter and honey, mix until combined. Add milk one tablespoon at a time until the mixture can be rolled into balls without crumbling. Roll into approximately 25g balls and place on a lined tray. Refrigerate for 30 minutes to firm. Macros per ball: approximately 95 calories, 5g protein, 10g carbohydrates, 4g fat.

Variations: Coconut and Lime - add 3 tablespoons desiccated coconut and the zest of 1 lime. Cacao Bliss - use cacao powder instead of chocolate chips and add 1 tablespoon of honey. Rocky Road - add mini marshmallows and crushed biscuits (higher calorie option). Peanut Butter and Jelly - add dried cranberries and extra peanut butter. Store in an airtight container in the fridge for up to 2 weeks, or freeze for 3 months. Ideal as a mid-morning or mid-afternoon snack between meals.