Oatmeal (Cray)sin Protein Balls

9c1bcaf3-a992-47ba-b75d-9ea399bd0698Ah! It is finally a much anticipated longggg weekend! Who is traveling over the next few days? My gang is! Road trips are quite frequent in our lives lately, the hardest part of which is … what do we eat? Sitting that still while staying awake is already hard enough for me, but when I become hangry, things can turn ugly when food is not available.  (Insert halo)

So, I made these little amaze balls for our trip! Not only are they filling, they also help me keep the tum in check, as I anticipate we will be eating out a bit (dreaming of Rochester Brunch House, currently) and are also attending a wedding on Sunday, which may leave my stomach looking for some consistency.

I know, it’s no protein shake/salad/stick of celery, but it’s better than a McFlurry and a Big Mac, right?

Reason #1 I make these: I tolerate food like this better. Big heavy meals don’t work well in my life, so I eat a lot of small meals. When I need a quick snack/fast breakfast or am on the road, I try to make some version of these (depending on my sweet tooth) to take with because I know I can handle them better than other ‘on-the-go’ foods.

Reason #2: Like many people in the Midwest, I love fall. This past week brought about hints of a season change which always excites me and inspires me to change things up. Since we’re gone this weekend I won’t be cooking much, so this is my little attempt at incorporating change. And while I realize this is not earth shattering, it does have me excited, so I had to share! I traded in the chocolate chips and toasted coconut flakes I generally make these with and instead substituted dried craisans and sliced almonds. The result was a success!

Now if only packing were as inspiring…

Protein Balls: Oatmeal (Cray)sin Edition

  • 1 scoop of protein powder (I again used Vital Proteins)
  • 1/2 cup peanut butter
  • 1/2 cup of flax seed
  • 1 – 1.5 cups rolled oats, steel cut oats, or oatmeal
  • 1 tbsp chia seeds
  • 1 tbsp vanilla extract
  • 1/3 cup agave nectar
  • 1/4 sliced almonds
  • 1/3 cup dried craisins/cranberries
  • 1-2 tbsp coconut oil

Note: If you are worried about keeping them fresh or just want to make them ahead of time for the week, pop them in the freezer!


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