If you're looking for a tasty snack that you can make easily and tastes delicious, then try our carrot cake oat protein balls. These sweet, nutty, protein filled little bites are both nutritious and flavorful. Making then the ideal snack option for any time of the day.
The Protein Boost
Protein is an essential macronutrient that plays a crucial role in building and repairing tissues, as well as supporting a healthy immune system. Adding a protein source to your snacks can help keep you feeling full and satisfied between meals.
In these carrot cake oat protein balls, we use a combination of protein powder and nut butter to provide a protein boost. The protein powder adds a concentrated dose of protein, while the nut butter adds a creamy texture and a delicious nutty flavor.
Ingredients for Carrot Cake Oat Protein Balls
- Oats: Old-fashioned oats are available in any grocery store, typically in the cereal aisle. If gluten is a concern, be sure to read the label to determine if the oats are processed in a gluten free facility. Bob’s Red Mill Gluten Free Rolled Oats are a good option.
- Carrots: Peel and grate carrots on the large holes of a box grater. Please do not use packaged pre-grated carrots.
- Protein powder: Use your favorite vanilla or unsweetened, unflavored protein powder.
- Raw sunflower seeds: use raw, unsalted sunflower seeds for extra added protein and nutty flavor. You can use unsalted pecans too.
- Almond Butter: Use well-stirred natural almond butter or cashew butter. Avoid peanut butter as a substitute it will give it a different flavor.
- Spices: Ground cinnamon powder, ground nutmeg power, and ginger add that wonderful carrot cake flavor.
- Sweetener: use pure maple syrup is our preference; however, agave nectar or honey are suitable substitutes. Should you opt for vegan carrot cake balls, omit the honey, as it is not regarded as vegan.
- Medjool dates: If you do not have dates, you can use regular raisins or golden raisins, dried cherries or chopped prunes.
- Pure vanilla extract: for added vanilla flavor. Avoid using imitation extracts, for all recipes, not just this one.
How to Make Carrot Cake Protein Bites
Measure out the ingredients and follow the simple instructions listed bellow:
- ½ cup grated carrots
- 1 cup rolled oats
- ¼ cup protein vanilla powder
- ½ cup nut butter (such as almond or cashew)
- ¼ cup Medjool dates - pitted
- ¼ cup raw sunflower seeds
- ¼ cup honey or maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger powder
- First, add the shredding blade to the food processor. Shred the carrots. Remove them and set aside ½ cup of carrots.
- Remove your shredding blade and add your s-blade to your food processor and add carrots, oats, protein powder, nut butter, medjool dates, sunflower seeds, honey or maple syrup, vanilla extract, cinnamon, nutmeg, and ginger powder. Briefly blend.
- Using a small cookie scoop, tightly pack a full cookie scoop. Roll it till smooth. If the ingredients are not holding together well, place the snack ball back into the food processor. Add 1-2 tablespoon of water, till the ingredients are sticking together.
- Scoop out about a tablespoon amount of mixture. Use a cookie scooper, tablespoon measuring spoon or simply visually estimate the amount.
- Using your hands, roll the mixture into balls, about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper.
- Refrigerate the protein balls for at least 30 minutes to allow them to firm up.
- Once chilled, the carrot cake oat protein balls are ready to enjoy! Store them in an airtight container in the refrigerator for up to a week.
Carrot Cake Protein Balls
These sweet, nutty, protein filled little bites are both nutritious and flavorful. Making then the ideal snack option for any time of the day.
Ingredients
- ½ cup grated carrots
- 1 cup rolled oats
- ¼ cup protein vanilla powder
- ½ cup nut butter (such as almond or cashew)
- ¼ cup Medjool dates - pitted
- ¼ cup raw sunflower seeds
- ¼ cup honey or maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger powder
Instructions
- First, add the shredding blade to the food processor. Shred the carrots. Remove them and set aside ½ cup of carrots.
- Remove your shredding blade and add your s-blade to your food processor and add carrots, oats, protein powder, nut butter, medjool dates, sunflower seeds, honey or maple syrup, vanilla extract, cinnamon, nutmeg, and ginger powder. Briefly blend.
- Using a small cookie scoop, tightly pack a full cookie scoop. Roll it till smooth. If the ingredients are not holding together well, place the snack ball back into the food processor. Add 1-2 tablespoon of water, till the ingredients are sticking together.
- Scoop out about a tablespoon amount of mixture. Use a cookie scooper, tablespoon measuring spoon or simply visually estimate the amount.
- Using your hands, roll the mixture into balls, about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper.
- Refrigerate the protein balls for at least 30 minutes to allow them to firm up.
- Once chilled, the carrot cake oat protein balls are ready to enjoy! Store them in an airtight container in the refrigerator for up to a week.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 133Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 190mgCarbohydrates: 18gFiber: 2gSugar: 11gProtein: 4g
Calories are estimated and may vary.
You may also love this Peanut Butter Stuffed Energy Bites recipe created by Eating Well. Short on time and need a quick breakfast recipe? Try our Blackberry Protein Smoothie.
