These No-Bake Oatmeal Raisin Protein Balls are the perfect sweet treat, MINUS the guilt! These energy balls are packed with almond butter, oats, flax seed, raisins, and a touch of cinnamon.

Oatmeal raisin energy bites stacked inside a small ceramic bowl.

You guys went crazy for my No-Bake Energy Bites, so I knew I needed to make a fun variation of that recipe.

No-Bake Protein Balls

There are so many things I love about these energy bites.

  • They taste amazing!
  • A snack that’s EASY to make. Like 15 minutes tops.
  • I’m a huge fan of PORTABLE healthy snacks, so this recipe is a must!!
  • They fill you up!

These healthy almond butter balls provide you with happy ENERGY (not the sluggish kind you get after eating sugar… followed by a sugar crash).

Also, major bonus that they taste like a delicious oatmeal raisin cookie!

An overhead photo of the ingredients used to make oatmeal raising energy bites.

Ingredients in Energy Balls

  • Old Fashioned rolled oats
  • Ground flax seed
  • Almond Butter
  • Honey
  • Vanilla
  • Cinnamon
  • Raisins

Bonus: these power balls are paleo friendly!

A glass bowl full of the ingredients to make oatmeal raising energy bites.

How to make Protein Balls

  • Add the ingredients into a large bowl.
  • Mix until fully combined.
  • Portion the dough into bite size pieces and then place them on a baking sheet or plate.
  • Set the baking sheet (or plate) in the fridge or freezer to set. This will take anywhere from 20-25 minutes.
  • That’s it!

Pro tip: After mixing the dough together, you might find that it’s a tad sticky. If this is the case, simply cover the bowl with plastic wrap and set it in the fridge for 15 minutes. Then, remove the bowl from the fridge and continue rolling the dough into bite size balls.

Doing this simply sets the dough a bit, so that the dough doesn’t stick to your hands as much. I didn’t have this problem, but if you do you’ll know how to troubleshoot!

If on the other hand the balls are a tad dry, often due to climate, add more almond butter or a touch of honey.

A glass bowl with mixed up oatmeal raising energy bites dough.

How to store Oatmeal Protein balls

Energy bites, or protein balls should be stored in an airtight container or ziplock bag in the refrigerator or freezer.

How long do protein balls last?

They’ll keep for 1-2 weeks in the fridge and up to 3 months in the freezer.

A parchment lined baking sheet with small rolled balls of oatmeal raisin energy bites in a row.

Add them to your lunch box, purse, or carry-on bag; you’ll be amazed at how addicting and completely satisfying these healthy bites are.

An oatmeal raisin energy bite with a bite taken out of it.

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Oatmeal raisin energy bites stacked inside a small ceramic bowl.
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5 from 8 votes

No-Bake Oatmeal Raisin Protein Balls

A perfectly portioned snack that’s healthy AND delicious! These energy bites taste like oatmeal raisin cookies, but without the guilt.
Prep Time: 5 minutes
Chill time: 15 minutes
Total Time: 20 minutes
Servings: 25 servings

Ingredients
 

  • 1 cup old fashioned rolled oats
  • 3 tablespoons ground flax seed
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup almond butter
  • 4 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • 1/4 cup raisins

Instructions
 

  • Combine all of the ingredients in a medium sized bowl. Mix to combine.
  • Roll into 1-1 ½ inch size balls. *
  • Place the energy bites on a baking sheet or plate, and freeze or refrigerate until fully set, about 20-30 minutes. 
  • Store in an airtight container or ziplock bag in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Notes

*If the dough is too sticky you can cover the bowl and refrigerate for 15 minutes. Then remove from the fridge and roll into bite size balls. 
I use a small cookie scoop to help portion out the dough. This isn’t necessary, I just find it speeds up the process. 

Nutrition

Calories: 62kcal (3%)Carbohydrates: 7g (2%)Protein: 1g (2%)Fat: 3g (5%)Sodium: 1mgPotassium: 69mg (2%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin C: 0.1mgCalcium: 22mg (2%)Iron: 0.4mg (2%)
author: Whitney Wright
Course: Snack
Cuisine: American
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