Cinnamon Breakfast Protein Balls Recipe
These Cinnamon Breakfast Balls with Protein are a delicious, gluten-free, no-bake snack perfect for busy mornings or on-the-go energy boosts. Made with rolled oats, almond flour, protein powder, and sweetened naturally with maple syrup or honey, they offer a wholesome combination of flavors and nutrients. Coated in extra cinnamon and protein powder for an added kick, these bite-sized treats are easy to make and store well in the fridge or freezer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 24 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 cup (100 to 105 grams) gluten free rolled oats
- 1 cup (96 to 112 grams) blanched fine almond flour
- 1/2 cup (50–60 grams) vanilla protein powder (weight varies by brand)
- 1 to 1 1/2 Tablespoons ground cinnamon, plus extra for coating
Wet Ingredients
- 1/2 cup (120 grams) creamy no-stir almond butter or sunflower seed butter (extra if needed for texture)
- ⅔ cup maple syrup or honey
- 1 teaspoon pure vanilla extract
Instructions
- Grind oats: In the bowl of a food processor, grind the gluten free rolled oats into a fine, mealy flour-like texture. Transfer this oat flour into a large mixing bowl.
- Mix dry ingredients: Add the almond flour, vanilla protein powder, and ground cinnamon into the mixing bowl with the oat flour. Whisk these dry ingredients together until well combined.
- Add wet ingredients and combine: Add the almond butter, maple syrup (or honey), and pure vanilla extract to the dry ingredients. Use a spatula or spoon to mix everything until a cohesive mixture forms. If the batter feels too dry and crumbly, add 2 to 4 tablespoons more maple syrup until the mixture sticks together and can be rolled into a ball.
- Form balls and chill: Line a baking sheet with parchment paper. Using a small cookie scoop or your hands, shape the mixture into 1 to 1 1/2 inch balls. Place each ball on the parchment-lined sheet. Transfer the tray to the freezer and chill for 20 to 30 minutes until firm.
- Coat the balls: In a small bowl, whisk together some extra cinnamon and vanilla protein powder. Transfer the breakfast balls into a ziplock bag with the cinnamon-protein mixture. Shake to coat all the balls evenly, or roll each ball by hand in the mixture for added flavor.
- Store properly: Transfer the coated breakfast balls into an airtight container. Store them in the refrigerator for up to 1 week or in the freezer for up to 6 weeks for longer freshness.
Notes
- Use gluten free rolled oats to keep this recipe gluten free.
- If the mixture is too wet, add a tablespoon more almond flour to balance the texture.
- You can substitute almond butter with sunflower seed butter for a nut-free option.
- Adjust the cinnamon amount to your taste preferences.
- Protein powder brand and type may vary the texture and sweetness slightly.
- Enjoy these balls straight from the freezer as a quick frozen snack or thaw slightly in the fridge before eating.
