Ingredients
Dry Ingredients
- 2 cups gluten-free quick oats (e.g., Bob’s Red Mill)
- 1 cup vanilla whey protein powder (a little more than 3 scoops, e.g., Clean Simple Eats)
- ¼ teaspoon salt
- ½ cup mini Cadbury Eggs, crushed
Wet Ingredients
- 1 cup natural peanut butter
- ½ cup honey
- ¼ cup unsweetened almond milk (or milk of choice)
Instructions
- Combine dry ingredients: In a large mixing bowl, add the gluten-free quick oats, vanilla protein powder, and salt. Stir to evenly combine the dry components.
- Add wet ingredients: Incorporate the natural peanut butter, honey, and unsweetened almond milk into the dry mixture. Stir thoroughly until a smooth and uniform batter forms.
- Mix well: Ensure the wet and dry ingredients are fully combined for an even texture and consistency.
- Fold in crushed Cadbury Eggs: Gently mix in the crushed mini Cadbury Eggs to introduce a sweet and crunchy element without breaking them down too much.
- Form balls: Using your hands, roll the mixture into 1-inch diameter balls and place them on a tray or plate.
- Chill and serve: Enjoy the protein balls immediately or refrigerate them for about 30 minutes to firm up before eating. Store leftovers in the refrigerator to keep fresh.
Notes
- You can substitute peanut butter with almond or cashew butter if preferred.
- Use any whey protein powder flavor, but vanilla complements the sweetness best.
- For a vegan version, replace honey with maple syrup and use a plant-based protein powder.
- If you avoid dairy, ensure your protein powder and mini Cadbury Eggs are dairy-free.
- The mixture can be stored in an airtight container in the fridge for up to one week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free