I made no-bake chia vanilla Protein Bites that taste like dessert but actually pass as a legit healthy snack.

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I’m obsessed with these Chia Vanilla Protein Balls. I love how the peanut butter and chia seeds team up to make something that actually fills me up without tasting like cardboard.

They’re messy, punchy, and way better than the sugar bombs in the vending machine. I grab them on rushed mornings, after dumb workouts, or when I need a snack that won’t ruin dinner.

Part granola bar, part candy, all useful. If you want Protein Balls Recipes that don’t suck, or Healthy Protein Snacks that actually feel like food, these are it.

I cannot stop eating them. so good always.

Ingredients

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Rolled oats: chewy base that adds body and texture to each bite.
Peanut or almond butter: nutty richness, protein punch, and it helps things stick.
Vanilla protein powder: boosts protein and gives a sweet, creamy vanilla kick.
Chia seeds: tiny crunch and gelly bite, plus fiber and healthy fats.
Honey or maple syrup: sticky sweetness that actually keeps the balls together.
Vanilla extract: sneaks in warm, cozy vanilla flavor, not fake at all.
Salt: wakes up flavors and stops things tasting one-note.
Ground cinnamon: basically cozy spice that makes them taste like dessert.
Mini chips or shredded coconut: optional fun bits — melty chocolate or tropical chew.
Milk or water: add only if needed to gently loosen the mix.

Ingredient Quantities

1 cup old fashioned rolled oats

1/2 cup natural peanut butter (or almond butter, use what you like)

1/2 cup vanilla protein powder (vegan or whey, Arbonne style works great)

2 tablespoons chia seeds

2 to 3 tablespoons honey or maple syrup (depending how sweet you want em)

1 teaspoon vanilla extract

1/8 teaspoon salt

1/2 teaspoon ground cinnamon (optional but nice)

2 to 3 tablespoons mini chocolate chips or shredded coconut (optional add-ins)

1 to 2 tablespoons milk or water (almond milk works, add only if needed to bind)

How to Make this

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1. In a medium bowl combine 1 cup rolled oats, 1/2 cup vanilla protein powder, 2 tablespoons chia seeds, 1/8 teaspoon salt and 1/2 teaspoon ground cinnamon if using; stir to mix dry ingredients well.

2. Add 1/2 cup natural peanut butter (or almond butter), 2 to 3 tablespoons honey or maple syrup (start with 2), and 1 teaspoon vanilla extract to the dry mix.

3. Use a spatula or spoon to stir until it mostly comes together; it will be thick and a little crumbly at first.

4. If the mix seems too dry to form balls, add 1 to 2 tablespoons milk or water, a little at a time, until it holds when pressed. Don’t overdo it or it will get sticky.

5. Fold in 2 to 3 tablespoons mini chocolate chips or shredded coconut now if you want them inside, or you can roll the balls in them later.

6. Scoop about a tablespoon of mixture and press it between your palms to form a compact ball; repeat until all mixture is used. Works best with slightly damp hands.

7. If you prefer firmer balls, place them on a tray lined with parchment and chill in the fridge for at least 20 to 30 minutes to set.

8. For a prettier finish, roll chilled balls in extra oats, coconut, or a few extra mini chips pressed onto the outside.

9. Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Let frozen ones thaw a few minutes before eating.

10. Taste and adjust next time: add more sweetener if you like them sweeter, more protein powder for a firmer texture, or extra chia seeds for more crunch and omega 3s.

Equipment Needed

1. Medium mixing bowl — for combining the dry and wet ingredients
2. Measuring cups and spoons — 1 cup, 1/2 cup, tbsp and 1/8 tsp measurements
3. Spatula or wooden spoon — to stir and scrape the bowl (a spoon works fine)
4. Tablespoon or small cookie scoop — for portioning the balls evenly
5. Small bowl or ramekin — to mix or hold the chocolate chips/coconut if using
6. Baking sheet lined with parchment paper — to chill and set the balls on
7. Refrigerator or freezer — to firm them up as needed
8. Airtight container — for storing in the fridge or freezer

Note: damp hands make rolling way easier, so keep a little water nearby.

FAQ

Q: How do I know when the mixture is the right texture to roll?

A: It should be moist and hold together when you pinch a small amount. If it crumbles, add 1 teaspoon of milk at a time until it sticks. If it feels too wet, add a tablespoon of oats or protein powder.

Q: Can I make these nut free?

A: Yes. Swap the peanut or almond butter for sunflower seed butter or soy nut butter. The flavor will be a bit different, but they still bind and taste great.

Q: How long do they keep and how should I store them?

A: Store in an airtight container in the fridge for up to 10 days. For longer storage freeze them in a single layer on a tray then transfer to a freezer bag for up to 3 months (thaw a few minutes before eating).

Q: Can I use other protein powders or sweeteners?

A: Yep. Use any vanilla or unflavored protein powder (vegan or whey). Swap honey for maple syrup to keep it vegan. Adjust amount to taste because some powders are sweeter or drier.

Q: Any tips for rolling and adding mix ins like chocolate chips?

A: Chill the dough for 10 minutes if it's sticky, then scoop with a tablespoon and roll with slightly damp hands. Fold chips or coconut in gently so they don't burst and make the dough oily.

Q: How many calories and protein per ball?

A: Rough estimate is 90 to 130 calories and 6 to 10 grams protein per ball depending on size and the protein powder you use. If you need exact numbers weigh ingredients and plug them into a nutrition calculator.

Chia Vanilla Protein Balls Recipe Substitutions and Variations

Rolled oats: swap for quick oats, gluten free oats, or quinoa flakes if you want a different texture.
Natural peanut butter: use almond butter, sunflower seed butter, or tahini for a nut free option.
Vanilla protein powder: replace with plain protein powder + 1 tsp vanilla extract, collagen peptides, or finely ground oats + a little extra sweetener.
Chia seeds: sub with ground flaxseed, hemp hearts, or 1 extra tbsp of protein powder to help absorb moisture.

Pro Tips

1) Press and chill: after you form the balls, put them in the fridge for at least 20 to 30 minutes before serving. It firms them up way better than leaving them at room temp and they hold together without falling apart.

2) Adjust liquid slowly: add milk or water one teaspoon at a time. Too much and they get gluey, too little and they crumble. If it feels just barely sticky it will set nice after chilling.

3) Toast the oats or seeds for more flavor: quickly toast the rolled oats or chia seeds in a dry pan for 2 to 3 minutes until they smell nutty. Let them cool before mixing, otherwise the heat can melt the nut butter and mess the texture.

4) Make texture choices on purpose: add extra protein powder or more oats for a stiffer, drier bite; add an extra tablespoon of nut butter or a touch more honey for a softer, chewier ball. If you plan to freeze them, slightly drier is better so they dont get soggy when thawed.

Chia Vanilla Protein Balls Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I made no-bake chia vanilla Protein Bites that taste like dessert but actually pass as a legit healthy snack.

Servings

servings

Calories

148

kcal

Equipment: 1. Medium mixing bowl — for combining the dry and wet ingredients
2. Measuring cups and spoons — 1 cup, 1/2 cup, tbsp and 1/8 tsp measurements
3. Spatula or wooden spoon — to stir and scrape the bowl (a spoon works fine)
4. Tablespoon or small cookie scoop — for portioning the balls evenly
5. Small bowl or ramekin — to mix or hold the chocolate chips/coconut if using
6. Baking sheet lined with parchment paper — to chill and set the balls on
7. Refrigerator or freezer — to firm them up as needed
8. Airtight container — for storing in the fridge or freezer

Note: damp hands make rolling way easier, so keep a little water nearby.

Ingredients

1 cup old fashioned rolled oats
1/2 cup natural peanut butter (or almond butter, use what you like)
1/2 cup vanilla protein powder (vegan or whey, Arbonne style works great)
2 tablespoons chia seeds
2 to 3 tablespoons honey or maple syrup (depending how sweet you want em)
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 teaspoon ground cinnamon (optional but nice)
2 to 3 tablespoons mini chocolate chips or shredded coconut (optional add-ins)
1 to 2 tablespoons milk or water (almond milk works, add only if needed to bind)

Directions

In a medium bowl combine 1 cup rolled oats, 1/2 cup vanilla protein powder, 2 tablespoons chia seeds, 1/8 teaspoon salt and 1/2 teaspoon ground cinnamon if using; stir to mix dry ingredients well.
Add 1/2 cup natural peanut butter (or almond butter), 2 to 3 tablespoons honey or maple syrup (start with 2), and 1 teaspoon vanilla extract to the dry mix.
Use a spatula or spoon to stir until it mostly comes together; it will be thick and a little crumbly at first.
If the mix seems too dry to form balls, add 1 to 2 tablespoons milk or water, a little at a time, until it holds when pressed. Don’t overdo it or it will get sticky.
Fold in 2 to 3 tablespoons mini chocolate chips or shredded coconut now if you want them inside, or you can roll the balls in them later.
Scoop about a tablespoon of mixture and press it between your palms to form a compact ball; repeat until all mixture is used. Works best with slightly damp hands.
If you prefer firmer balls, place them on a tray lined with parchment and chill in the fridge for at least 20 to 30 minutes to set.
For a prettier finish, roll chilled balls in extra oats, coconut, or a few extra mini chips pressed onto the outside.
Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Let frozen ones thaw a few minutes before eating.
Taste and adjust next time: add more sweetener if you like them sweeter, more protein powder for a firmer texture, or extra chia seeds for more crunch and omega 3s.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.