Introduction

No Bake Cake Batter Protein Balls are a delightful, protein-packed snack that satisfies your sweet tooth without turning on the oven. These easy-to-make treats combine wholesome ingredients with the fun crunch and color of rainbow sprinkles, perfect for a quick energy boost or a light dessert.

A clear glass bowl contains one thick layer of smooth, light brown batter with a shiny texture being mixed with a silver whisk positioned to the right side of the bowl. Above it, there is a white bowl filled with one layer of light yellow flour that has a powdery texture. To the left of the flour bowl, there is a small metal scoop holding one thin layer of colorful rainbow sprinkles with a glossy finish. All items rest on a surface with a white marbled texture. A white cloth napkin is partially visible in the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (180 g) old-fashioned rolled oats (lightly pulsed for finer texture, optional)
1 cup (120 g) vanilla whey or plant-based protein powder
1/2 cup (56 g) almond flour
1/2 cup (128 g) almond butter, peanut butter, or seed butter (room temperature)
1/3 cup (80 g) maple syrup or honey
3 tbsp (45 ml) milk, dairy or plant-based
2 tsp (10 ml) vanilla extract
1/4 tsp (1.5 g) fine salt
1/4 cup (40 g) rainbow sprinkles

Instructions

Step 1: Gather all ingredients and line a small baking tray or plate with parchment paper.
Step 2: (Optional) Pulse the rolled oats in a food processor for 10–12 quick pulses to create a finer texture without making flour.
Step 3: In a large bowl, combine the oats, vanilla protein powder, almond flour, and salt. Stir thoroughly but gently.
Step 4: Add almond butter, maple syrup, vanilla extract, and milk. Fold and press until the mixture forms a pliable dough. Adjust moisture by adding milk teaspoon by teaspoon if too dry, or oats/almond flour tablespoon by tablespoon if too sticky.
Step 5: Fold in the rainbow sprinkles carefully to keep their color and crunch intact.
Step 6: Scoop tablespoon-sized portions and roll them between your palms to form balls about 1–1.25 inches (32–35 grams) in size, making around 20 balls.
Step 7: Place the balls on the parchment-lined tray and chill in the refrigerator for at least 20 minutes to firm up.
Step 8: Enjoy immediately or store in an airtight container lined with parchment. Keep refrigerated up to 10 days or freeze for up to 2 months.

Tips & Variations

If you don’t have almond flour, substitute with an extra 1/3 cup of oats pulsed into a finer meal.
For a vegan version, use plant-based protein powder and maple syrup instead of honey.
Adjust sweetness by varying the amount of maple syrup or honey according to your taste.
Using room-temperature nut butter makes mixing easier and smoother.
Chilling the balls overnight enhances flavor and texture for the best experience.

Storage

Store the protein balls in an airtight container lined with parchment paper in the refrigerator for up to 10 days. For longer storage, freeze them for up to 2 months. To enjoy after freezing, thaw in the refrigerator or at room temperature for a short time before eating. Reheating is not necessary as these are best served chilled or at room temperature.

How to Serve

The image shows a close-up of round dough balls arranged on a black plate, placed on a white marbled surface. Each dough ball is light brown with a soft, slightly crumbly texture and decorated with colorful rainbow sprinkles on top and around the sides. One dough ball is bitten into, revealing a dense and moist inside with tiny colored specks. There are some loose sprinkles scattered near the plate, and a blurred gray striped cloth is in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut butter?

Yes, you can substitute almond butter with peanut butter, sunflower seed butter, or any other nut or seed butter you prefer. Just ensure it’s at room temperature for easier mixing.

What if I don’t have a food processor to pulse the oats?

You can skip pulsing the oats altogether; the balls will have a heartier, chewier texture, which many people enjoy. The pulsing step is optional and mainly for a smoother dough.