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No Bake Protein Oatmeal Balls

October 25, 2022 by Melissa Chapman Leave a Comment

These No Bake Protein Oatmeal Balls are always in my refrigerator!! At just 2 weight Watchers Personal Points, (makes 15 servings) they are the quintessential treat! 

No Bake Protein Oatmeal Balls

Keep reading for all the delish deets

No Bake Protein Oatmeal Balls

Ingredients:
-1 1/2 cups rolled oats
-3/4 cup peanut butter powder
-3 tbsp raw honey
-1 tsp vanilla extract
-1/3 cup of stevia chocolate chips
-Add tablespoons of water until desired consistency is achieved (about 4-6 Tbsp)

Directions:
1. Mix oats and powder in a bowl
2. Add in honey and vanilla extract. Stir to combine.
3. Add in chocolate chips. Mixture should be slightly sticky but still crumbly.
4. Slowly add in liquid 1 tablespoon at a time and using hands. Combine until it comes together in a sticky ball that holds together. If mixture is too dry, add in more liquid but not so much that it won’t hold shape.
5. Roll into balls using hands.
6. Place in a container to set in the fridge for at least 30 minutes before eating.

No Bake Protein Oatmeal Balls

No Bake Protein Oatmeal Balls
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No Bake Protein Oatmeal Balls

No Bake Protein Oatmeal Balls -2 weight watchers Personal Points pee serving makes 15 servings

Ingredients

  • 1 1/2 cups rolled oats
  • -3/4 cup peanut butter powder
  • -3 tbsp raw honey
  • -1 tsp vanilla extract
  • -1/3 cup of stevia chocolate chips
  • -Add tablespoons of water until desired consistency is achieved about 4-6 Tbsp

Instructions

  1. Mix oats and powder in a bowl
  2. Add in honey and vanilla extract. Stir to combine.
  3. Add in chocolate chips. Mixture should be slightly sticky but still crumbly.
  4. Slowly add in liquid 1 tablespoon at a time and using hands. Combine until it comes together in a sticky ball that holds together. If mixture is too dry, add in more liquid but not so much that it won’t hold shape.
  5. Roll into balls using hands.
  6. Place in a container to set in the fridge for at least 30 minutes before eating.

Thank you lakin for sharing  

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