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Cinnamon Roll Protein Balls

cinnamon roll protein balls - featured image

These no-bake cinnamon roll protein balls deliver all the sweet, spiced flavor of a classic cinnamon roll in a healthy, portable snack. Packed with protein and fiber, they’re perfect for busy days, post-workout, or a guilt-free treat any time.

Ingredients

Scale
  • 1 cup rolled oats (old-fashioned or quick oats)
  • 1/2 cup vanilla protein powder (whey or plant-based)
  • 1/2 cup almond butter (or peanut butter or sunflower seed butter for nut-free)
  • 1/3 cup honey or maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons mini white chocolate chips (optional, for ‘frosting’ effect)
  • 2 tablespoons chia seeds or flaxseed meal (optional, for extra fiber)

Instructions

  1. Measure out all ingredients before starting.
  2. In a large mixing bowl, combine rolled oats, vanilla protein powder, ground cinnamon, pinch of salt, and chia seeds or flaxseed meal if using. Stir to mix evenly.
  3. Add almond butter, honey or maple syrup, and vanilla extract to the bowl. Mix well with a silicone spatula or wooden spoon until the dough comes together. The mixture should be sticky but hold together like cookie dough. If too dry, add 1-2 teaspoons of water or milk; if too sticky, add a tablespoon of oats.
  4. Fold in mini white chocolate chips if desired.
  5. Scoop out about 1 tablespoon of dough at a time and roll between your palms to form balls. You should get about 18-20 protein balls.
  6. Place the balls on a parchment-lined plate or baking sheet. Chill in the fridge for at least 30 minutes to firm up.
  7. Transfer to an airtight container. Store in the fridge for up to 1 week or freeze for up to 3 months.

Notes

For best results, use fresh cinnamon and chill the dough before rolling if it’s too sticky. Customize with add-ins like raisins, chopped nuts, or shredded coconut. Use gluten-free oats and plant-based protein powder for a gluten-free and vegan version. Store in the fridge for up to a week or freeze for longer storage.

Nutrition

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