I love preparing a big ol’ batch of these on Sunday as part of my meal prep for the week and adding them to my lunch, breakfast or a snack for a mini quick hit of energy. This nut butter protein balls recipe makes about 28 balls, kept in an air tight container in the fridge, they will keep for 1 week but I doubt they will last that long! The great thing about this recipe is that you can mix it up to meet your preference, for example the recipe calls for pumpkin seeds, if for some reason you don’t like pumpkin seeds (gasp!) then you can substitute them with another seeds, just keep the quantities the same and you’re good to go!
Nut Butter Protein Balls Recipe – Ingredients
120 grams ground almonds (or normal almonds which you can grind yourself in a blender)
200 grams mixed seeds of your choice, I used a mix which has linseed to give it a bit of extra texture
145 grams runny honey
75 grams of rolled oats, I used organic and gluten free but you use regular rolled oats also
1/2 cup of protien powder of your choice (optional)
3 tablespoons of nut butter of your choice, I use peanutbutter but almond butter could be used also
Nut Butter Protein Balls Recipe – Method
Stir together the ground almonds, oats and mixed seeds.
Pour in the honey and nut butter and stir well until a dough like texture is formed. You will need to get right in there and use your hands to mix it really well together.
Roll the mixture into small balls, about a heaped tablespoon size, and store in an airtight container in the fridge.
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