My mom discovered a recipe for protein balls so she could make them for my sister, who was a high school cheerleader at the time. I stole one out of her freezer, and I was hooked. I tweaked the recipe a little bit and now they have a permanent residence in the door of my freezer.
INGREDIENTS
- 1 cup (100 grams) dry quick oats
- 2/3 cup (60 grams) coconut flakes
- 1/2 cup (135 grams) peanut butter
- 1/2 cup (60 grams) ground flaxseed
- 1/3 cup (120 grams) honey
- 1/2 cup (85 grams) mini semi-sweet chocolate chips
- 1 tsp (4 grams) vanilla extract
**If you are nursing, you can also add 1/4-1/2 cup (35-65 grams) of brewer’s yeast to the protein balls for a milk boost. The other ingredients do a good job of masking the bitter flavor.**
DIRECTIONS
- Add oats, coconut flakes, flaxseed, and chocolate chips to a large mixing bowl. Stir to mix them all together.
- Add peanut butter, honey, and vanilla extract.
- Mix until completely combined.
- Spoon or roll mixture into balls and place on a cookie sheet.
- Freeze overnight (or at least for a couple of hours) and then transfer to another freezer-safe container.
- Enjoy!
I gave you the measurements in US cups as well as by weight in grams so that you can measure however you please. I like to place a big mixing bowl on my food scale, zero it out, and then just pour the ingredients straight into the bowl, zeroing the scale after each ingredient. It cuts down a bit on the dishes that I have to do. Hope you enjoy!
BARREL OF MERRELL'S 
Can’t wait to try this recipe for a great pumping snack!
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