These Low Calorie Protein Balls with Oats have 2 scoops of protein powder, and less than 1 gram of sugar! They make a great snack, travel well, and you can make them in bulk and store them in the freezer.
Ingredients You’ll Need:
- ½ cup almond butter (or creamy peanut butter)
- ⅓ cup low calorie all natural honey substitute (or maple syrup)
- 1 teaspoon vanilla extract
- ¾ cup old fashioned oatmeal
- 2 scoops chocolate protein powder
- 1 tablespoon unsweetened cocoa powder
- ¼ cup flax seeds
- Choose 1 Topping Below in recipe card
Low Calorie Protein Balls with Oats
Healthy Tips and Swaps for Protein Balls
Low Carb Protein Balls
To make these healthy protein balls low carb, swap out 1/2 of the oats for very well chopped almonds. I like to get slivered almonds for this (the really thin sliced almonds). You can chop them on a cutting board, or add to a bag and smash with a rolling pin.
Gluten-Free Protein Balls
To make these protein balls gluten free, swap out the oatmeal for gluten-free old fashioned oats. Also check that your protein powder is gluten-free.
Low Sodium Protein Balls
If you are looking to reduce sodium, get unsalted almond butter. Also check that any toppings (like sunflower seeds) you add have no added salt.
Vegan Protein Balls
To make these protein balls vegan make sure you are using a vegan protein powder, and do not use regular honey. Use the vegan syrup in the recipe card, or maple syrup.
Low Fat Protein Balls
Almond butter is the lowest fat nut or seed butter. If you are looking to cut fat, get the fresh pressed almond butter at the grocery store (or specialty store) or look for a “No Oil Added” almond butter.
High Protein Protein Balls
To boost the protein in these energy balls, swap out 2/3 cup oatmeal for chopped almonds. I like to get slivered almonds and chop them on a cutting board, or add to a bag and smash with a rolling pin. Choose the sesame or sunflower seeds for the toppings to boost protein even more.
Low Sugar Protein Balls
To make low sugar protein balls get “no sugar added” almond butter, or ideally the fresh pressed almond butter at the grocery or specialty food store. Also get a low sugar protein powder, and make sure the toppings (like the coconut) are not sweetened.
Healthy Protein Balls Meal Prep and Storage
Meal Prep
To make meal prep healthy protein balls, decide how many of these protein snack bites you want to make (the recipe card below will help you double or triple the ingredients with a click of a button). Spread out your bags or small meal prep containers. Add protein balls to each (I add 2 per bag). Then add to the fridge or freezer.
Refrigerate – Add meal prepped bags or containers to the fridge, will hold for 5 days.
Freeze – Add meal prepped bags or containers to the freezer, will hold one month.
Storage
Prepare the healthy protein balls according to the directions below, making sure to roll in a topping so that they do not stick to each other.
Refrigerate – Add the prepared protein balls to a bag or container and place in the fridge. Will hold for 5 days. These do not travel quite as well as the frozen protein balls do. Especially in a purse or backpack where they could get smushed.
Freeze – Add the low calorie protein balls to a plate or cookie sheet topped with parchment paper. Make sure they have space between them, and pop the tray into the freezer. Once frozen solid, move to a freezer bag or container.
I like to leave them in the freezer in a big bag, this stops me from over snacking and makes for the best on the go treats! I add 2 protein balls to a sandwich bag or a container and pop in my purse or my daughter’s lunch box. By the time we go to snack on them, they are defrosted.
Low Calorie Protein Balls with Oats Recipe
More Low Calorie Protein Powder Recipes:
Low Calorie Protein Balls (5 FLAVORS)
Ingredients
Low Calorie Protein Balls:
- ½ cup almond butter (or creamy peanut butter)
- ⅓ cup low calorie all natural honey substitute (or maple syrup)
- 1 teaspoon vanilla extract
- ¾ cup old fashioned oatmeal
- 2 scoops chocolate protein powder
- 1 tablespoon unsweetened cocoa powder
- ¼ cup flax seeds
- Choose 1 Topping Below (nutrition based off unsweetened shredded coconut)
Healthy Protein Ball Toppings:
- ¼ cup unsweetened shredded coconut
- ½ cup uncooked oatmeal (in place of shredded coconut)
- ½ cup sunflower seeds (in place of shredded coconut)
- ¼ cup sesame seeds (in place of shredded coconut)
- ¼ cup unsweetened cocoa powder (in place of shredded coconut)
Instructions
- To a large bowl, combine the nut butter, honey substitute, vanilla, oatmeal, protein powder, cocoa powder, and flax seeds.
- To a shallow bowl, add your chosen topping.
- Mix the ingredients in the large bowl together, and roll into 20 ping-pong sized balls.
- Once each is done, roll in toppings and place on a plate.
- Store in the fridge for 5 days, or in the freezer for up to a month.
Notes
Ingredient Substitutions
- Almond Butter – You can swap out the almond butter for peanut butter, and any nut butter. You can also make these protein balls with seed butter.
- Honey Substitute – Regular honey, maple syrup, and keto syrup all work as well. You need a liquified sticky syrup, so sugar won’t work in this recipe.
- Vanilla extract – If you prefer an almond flavored protein ball (like an Almond Joy candy bar) use almond extract and roll the protein balls in shredded coconut.
- Old fashioned oatmeal – You can use quick oats, but you’ll need to add more (about 1/4 cup) and that will mean more calories. Gluten-free oats also work. And if you are apposed to the carb count, swap out 1/2 of the oats for very well chopped almonds.
- Chocolate protein powder – You can swap out the chocolate protein powder for more cocoa powder if you do not like it. These protein balls are also great with peanut butter protein powder. If you go this route, swap out the almond butter for peanut butter to maximize the flavor.
Nutrition
Nutrition and Calories in Protein Balls with Oats
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Article History:
- Originally written and published on September 4, 2021 by Audrey Johns
- 1st update on September 28, 2022 by Audrey Johns
- Updated on March 21, 2023 by Audrey Johns
- Updated on October 24, 2023 by Audrey Johns
Thanks! I’m so glad you loved the recipe!!