These easy Kodiak Cakes protein balls take just 6 ingredients and 10 minutes to make. Packed full of protein, fiber and healthy fats. The perfect grab-and-go snack idea that will keep you fuller for longer!
This recipe is a delicious variation of my no-bake energy balls. Instead of using all oats, I used a mixture of both oats and Kodiak Cakes mix. It gives the protein balls a softer texture and almost tastes like cookie dough!
Protein balls are one of my absolute favorite healthy snack ideas. I make them almost every week and love to experiment with different variations. These protein balls with Kodiak Cakes are my latest obsession. They taste like an indulgence but are packed with healthy fats, protein and fiber. They will help curb your sweet cravings without leaving you in an afternoon slump.
The best part about this recipe is that you can make all types of customizations. Sometimes I mix in Rice Krispies for an extra crunch, add a sprinkle of cinnamon or sneak in some chia seeds or flax seed for more nutrients. The options are endless!
- Kodiak Cakes: I use the Kodiak Cakes Power Cakes Mix. You can find it cheapest at Costco, but most other grocery stores carry it too. It’s a flapjack and waffle mix, but also works great when making protein balls. It adds a great texture and is an easy way to pack in extra protein.
- Oats: Old fashioned oats work best. They add a chewy texture and are also full of fiber.
- Peanut butter: Creamy peanut butter gives them the best texture. You may also use other types of creamy nut butters (cashew, almond, etc.).
- Honey: Raw honey adds the perfect balance of sweetness. Maple syrup is a great substitution if you don’t have honey on hand.
- Vanilla: This adds the perfect boost of vanilla flavor.
- Chocolate chips: I find that mini chocolate chips are perfectly sized for these protein balls.
How to make kodiak cakes protein balls
- MIX. Stir together the Kodiak Cakes, oats, peanut butter, honey and vanilla in a bowl. You can mix with a large spoon or use an electric mixer to make it even easier. Then fold in the mini chocolate chips and any other extra mix-in’s until combined.
- SCOOP. Using a small cookie scoop (or Tablespoon), scoop the mixture into balls and then place on a lined baking sheet. The cookie scoop gives them a nice round finish, so no additional rolling is needed. If using a Tablespoon, you may need to roll into balls with your hands.
- CHILL. Let the protein balls chill on the baking sheet in the refrigerator or freezer until hard.
Consistency tip: If the mixture feels too dry once combined, mix in a little more peanut butter and honey. If it’s too sticky, try adding 1-2 additional Tablespoons of Kodiak Cakes or old fashioned oats.
Variations and extra mix-in’s
- Add 1-2 Tablespoons of chia seeds or ground flax seed.
- For even more protein, add in a scoop of vanilla protein powder or collagen.
- Sub almond or cashew butter for peanut butter. Just make sure it has a creamy texture.
- Replace the Kodiak Cakes with more oats, similar to my no-bake energy balls.
- Add a pinch of salt or a sprinkle of cinnamon for extra flavor.
- Mix in some Rice Krispies cereal to give them a nice crunch.
Storing + freezing
Transfer the protein balls from the baking sheet to an airtight container or bag. They will stay fresh in the refrigerator for up to 2 weeks. You may also freeze them for up to 3 months.
More healthy snack recipes:
- Chocolate peanut butter protein balls
- Almond joy no-bake energy bites
- Lemon coconut energy balls
- No-bake breakfast cookies
Kodiak Cakes Protein Balls
Optional add in's: pinch of salt, pinch of cinnamon, ground flax seed, chia seeds, scoop of vanilla protein powder, 1/4 cup rice krispies
- Line a baking sheet with parchment paper and set aside.
- Combine the Kodiak Cakes, old fashioned oats, peanut butter, honey and vanilla in a bowl. Mix by hand or with a mixer. Then fold in the chocolate chips. I like to add a pinch of sea salt too. Add in any other desired mix-in's. Stir until combined.
- Use a small cookie scoop or Tablespoon and round them into balls and place on the baking sheet. Place pan in the refrigerator or freezer until hard.
- Store in a covered container for up to 2 weeks in the fridge or 3 months in the freezer.