Yield: Makes about 29 balls or squares (57–62 grams each).
Protein Content: Approximately 8 grams per ball/bar.
- 320 grams Instant Rolled Oats (3 cups)
-
200 grams Vanilla Protein Powder (2 cups) I used Orgain plant based, vanilla bean
In a large mixing bowl, mix oats and protein powder until evenly combined
- 572 grams Peanut Butter (2 cups)
-
158 grams Honey (½ cup)
(Double HONEY to make it less dry)
In a microwave-safe bowl, heat peanut butter and honey for 30 seconds to 1 minute, or until smooth.
Pour the melted peanut butter and honey mixture into the dry ingredients. Mix thoroughly until combined.
-
380 grams Chocolate Chips (2 cups)
Stir in the chocolate chips.
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½–1 cup Water (as needed, for consistency)
If the mixture is too dry, gradually add water (start with ½ cup) until the dough is slightly wet and holds its shape when rolled.
SHAPING OPTIONS:
1️⃣ Balls: Use a scoop or your hands to shape the mixture into 25–30 balls, each weighing 57–62 grams.
2️⃣ Bars: Pour the mixture onto a flat surface, cover it with plastic wrap, and use a rolling pin to flatten it into an even square, about 1 inch thick. Cut one piece and weigh it to around 57 grams, then eyeball and cut the rest into similarly sized pieces.
STORAGE:
• Room Temperature: Store in an airtight container for up to 2–3 days.
• Refrigerator: Store in an airtight container for up to 2 weeks.
• Freezer: Freeze for up to 3 months. Thaw at room temperature for a few minutes before enjoying.