Ingredients
Scale
- 1 cup rolled oats
- ½ cup cream cheese (or Greek yogurt for a lighter version)
- ½ cup fresh strawberries, diced and lightly mashed
- 2 scoops vanilla protein powder
- ¼ cup almond flour (or oat flour)
- 2 tablespoons honey or maple syrup (optional)
- 1 tablespoon chia seeds or flaxseeds (optional)
- ¼ cup desiccated coconut for rolling (optional)
Instructions
- Wash strawberries, remove the tops, and dice them into small pieces. Lightly mash with a fork until chunky.
- In a large bowl, soften the cream cheese or Greek yogurt with a spatula until smooth.
- Add rolled oats, protein powder, and almond flour. Stir until well combined.
- Fold in the mashed strawberries carefully to distribute them evenly.
- Taste the mixture and add honey or maple syrup if more sweetness is desired. Mix in chia seeds or flaxseeds if using.
- Take a spoonful of the mixture and roll it between your palms to form a ball. Repeat until all the mixture is used.
- Roll each ball in desiccated coconut, crushed nuts, or oats for a finishing touch if desired.
- Place the protein balls on a parchment-lined tray and refrigerate for at least one hour.
- Store in an airtight container in the fridge for up to five days or freeze for up to one month.
Notes
Use ripe strawberries for natural sweetness and better flavor.
If the mixture feels too sticky, add extra almond flour or oats.
For dairy-free, substitute with coconut yogurt or plant-based cream cheese.
For added protein, mix in a spoonful of almond or peanut butter.
- Prep Time: 20