Yields: 20 to 22 protein balls | Prep Time: 35 minutes | Rest Time: 2 hours | Total Time: 2 hours 35 minutes
Just in time for back-to-school, these protein balls are perfect for packing in lunch boxes or sneaking in a snack between school pick-ups and drop-offs. Each protein ball has about 10 grams of protein and a scoop of raspberry jam hiding in the center. We love using our homemade raspberry jam (especially while berries are in season), but any seasonal fruit will do—think apricots, peaches, or blueberries.
Ingredients
- 2 ¼ cups (250 grams) whole rolled oats, sprouted (if possible)
- 2 ½ scoops (100 grams) Peanut Butter Farmer Protein
- 2 ½ cups plus 1 tablespoon (350 grams) peanut butter
- 3 tablespoons (63 grams) raw honey
- ⅓ cup (75 grams) whole milk
- 6 tablespoons (110 grams) raspberry jam
Directions
- In a small baking dish or on a plate, spread the jam in a thin layer. Transfer to the freezer for at least 2 hours, or up to overnight, until slightly firm. The longer the jam freezes, the easier it is to fill the protein balls. Leave in the freezer until ready to use.
- Add the oats, protein powder, peanut butter, honey, and milk to a large mixing bowl. Use a spatula to stir the ingredients to combine.
- Using a 2-tablespoon (30 mL) cookie scoop, scoop the protein balls and roll them into rounds. Press your thumb into the center of each ball, then scoop a small teaspoon of the frozen jam (about 5 grams) into the center. Gently press the protein ball around the jam to close.
- Store the protein balls in an airtight container in the fridge for up to 2 weeks.
