Apple Pie Protein Balls
Let’s Talk About These Apple Pie Protein Balls (and Why I Keep Making ‘Em)
Okay, so if you know me at all, you know my life is 99 percent running late and 1 percent actually organized meal prep. Enter my Apple Pie Protein Balls. I stumbled onto this combo on a Sunday (gloomy weather and the dog wouldn’t stop barking at my apples) and now I’m basically the rogue snack fairy at every soccer practice. One time, my nephew tried to barter his sandwich just to snatch two more. I swear if my grandma were still around, she’d claim I stole the idea right from her kitchen—though, knowing her, she’d also insist I should’ve used more cinnamon. And let’s be honest, sometimes I do; sometimes I don’t.
Why You’ll Probably Get Hooked on These, Too
I make these when I can’t even imagine turning on the oven (which is fairly often in July—last time I did, my glasses fogged up). My family goes a bit bonkers for them because they actually taste like apple pie, but there’s no sticky crust cleanup. Plus, these pack up easily for work or whatever—the container has made the trek with us from lake picnics to film nights. Oh, and there was one time I forgot the protein powder, used oats instead, and honestly? Not bad, but slightly messier.
What Goes In (and How I’ve Fudged It Before)
- 1 cup rolled oats (sometimes I use quick oats if that’s what’s lurking in the pantry, but grandma always scowled if they weren’t ‘proper chewy oats’)
- 1/2 cup vanilla protein powder (my go-to is Orgain, but honestly use your favorite—chocolate’s not terrible either, just different)
- 1/2 teaspoon cinnamon (as previously discussed, more or less depending on mood)
- 2 tablespoons ground flaxseed (skippable if you, like me occasionally, can’t find the bag—chia seeds work too but they’ll make things crunchier)
- 1/4 cup unsweetened applesauce (or smooshed apple; I once used baby food apples for a laugh—don’t recommend, way too runny)
- 2 tablespoons runny almond butter (peanut butter in a pinch, but the taste is bossier)
- 2 tablespoons honey or maple syrup (I love maple but my cousin claims honey is ‘truer’—whatever that means)
- 1/2 cup dried apples, chopped small (dates if you’re out, but it’ll taste more like date pie, which…is fine?)
- Pinch of salt (unless you forget, in which case, life goes on)
Making the Magic Happen
- Dump the oats, protein powder, cinnamon, flaxseed, and salt into a big bowl. I tend to use a wooden spoon here, though sometimes a fork if all the spoons are chilling in the sink.
- Stir in applesauce, almond butter, and honey. At this point, it always looks suspiciously sticky—don’t worry, that’s normal (the first time I made these, I thought I’d ruined everything and almost binned it).
- Toss in those little apple pieces. This is where I usually sneak a taste. No shame.
- Mix it until it kinda comes together—you might need to get your hands in there. Or, as my nephew says, “just squidge it.” If it’s still falling apart, add another splash of applesauce or a drizzle of whatever nut butter you’re using.
- Roll into walnut-sized balls. I just guess, but if you want to measure, about a heaped tablespoon per ball is spot on. If they stick to your hands, wet palms help!
- Line ’em up on a tray (I use baking paper if I remember—less to clean up). Once rolled, chill them in the fridge for at least 30 minutes. Or, if you’re me, eat two immediately and then wonder why you only have 10 for the week.
My (Slightly Chaotic) Recipe Notes
- I once doubled the cinnamon. It smelled like Christmas threw a party in my fridge—great, but a bit much for my kids.
- If you forget the salt, sprinkle a smidge on top after chilling. Or don’t; it’s fine either way.
- Letting them rest overnight really deepens the flavor—but most of the time, I’m too impatient.
- If you go heavy-handed with the applesauce, just add more oats. The ratio’s not that sacred.
Swaps and Variations—Because I Can’t Leave Well Enough Alone
- Tried swapping dried apples for raisins: pretty tasty, but definitely more oatmeal-cookie than apple pie.
- Added a dash of nutmeg once—good if you really want that old-school pie vibe.
- Chocolate chips? Kids loved them, I thought it was a bit like inviting M&Ms to a tea party. Fun, but a little over the top.
- I once tried coconut flakes…they made things gritty and weird. Maybe it was just the brand. Or maybe it’s me.
Do You Need Fancy Kitchen Stuff?
Honestly, I use a big bowl and a spoon. If your kitchen is light on mixing bowls, you could totally use a salad bowl or even a clean pot (did that last week—nobody noticed the difference). For chopping dried apples, scissors work just as well as a knife if you’re in a rush.
On Storage (Or Why They Never Last at My Place)
They’ll keep in the fridge in an airtight box for up to 5 days—so the Internet claims. At my house, they disappear after about 24 hours flat. Freezer? Sure, but ours is full of lasagna and forgotten ice pops.
How I Like to Serve These Apple Pie Bits
With coffee, every single time. Sometimes, if I’m feeling fancy, I drizzle a little extra honey on top. My aunt dunks them in yogurt (I call this breakfast, she calls it dessert—tomato, tomato).
A Few Pro Tips (a.k.a. What I Messed Up Before)
- Don’t rush mixing in the apple pieces. I tried to cut corners once—ended up with a handful of apple ball and the rest was just oats. Actually, if you don’t mind chunks, it’s not that tragic.
- Don’t go wild with wet ingredients. I once poured in too much applesauce and had sticky mush—tastes good, looks tragic.
- Patience pays off when chilling. Skipping the chill step? You’ll get mushy, very sticky fingers. Good for nobody.
People Actually Ask Me These (Frequently, Weirdly Enough)
- Can I make these vegan? Totally. Swap honey for maple syrup or agave—that’s pretty much it.
- Are these gluten free? Yep, as long as the oats are. If in doubt, check the label—found out the hard way once!
- What kind of protein powder do you use? Usually Orgain or whatever’s on sale at Thrive Market, but any will do. Unflavored works but tastes less apple-pie-y.
- Can I use fresh apples? Probably, but you’ll need to use more oats to soak up the liquid. I tried it once and had to do the tray shuffle for ages so they’d not stick together.
- Do you HAVE to chill them? You should, but if you eat one immediately, I totally get it.
- Can I double the batch? Yes. But you might end up eating them twice as fast, which is what always happens here (oops).
- Where’d you learn this? Honestly, just a mish-mash form everywhere—bits from Minimalist Baker, bits from my mum, lots of trial and error.
So, that’s it. If you end up making these, send a pic my way or just shout about it—bonus points if you use whatever is sitting in your cupboard and make do. After all, isn’t that the whole point?
Ingredients
- 1 cup rolled oats
- 1/2 cup vanilla protein powder
- 1/2 cup dried apples, finely chopped
- 1/3 cup almond butter
- 1/4 cup honey
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- Pinch of salt
Instructions
-
1In a large bowl, combine the rolled oats, vanilla protein powder, dried apples, ground cinnamon, ground nutmeg, and a pinch of salt.
-
2Add almond butter, honey, and vanilla extract to the dry ingredients.
-
3Mix until well combined. If the mixture is too dry, add 1-2 teaspoons of water.
-
4Scoop out about 1 tablespoon of the mixture and roll into balls using your hands.
-
5Place the protein balls on a tray and refrigerate for at least 30 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
