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Also part of the UPMC family:

Peanut Butter Oatmeal and Quinoa Protein Balls Recipe

Ingredients

  • Sugar-Free Honey (or the real stuff if you can tolerate), 0.5 cup
  • Old Fashioned Rolled Oats (dry), 1.5 cup
  • Quinoa Flakes, 0.5 cup
  • Ground Flax, 0.5 cup
  • Fit Frappe - Vanilla Protein Powder, 0.5 cup
  • PB2, 1 cup
  • Vanilla Extract, 1 tsp
  • Salt, 1 pinch

Nutritional Info

  • Serving Size: 26
  • Calories: 103
  • Carbs: 13 g
  • Fat: 5 g
  • Protein: 4 g

Directions

In a large mixing bowl, combine PB2, salt, vanilla and protein powder. Blend until smooth.

In a food processor or blender, pulse the oats until they are a coarse meal consistency.

Combine dry ingredients in a separate bowl. Slowly mix in dry ingredients with PB2 mixture until well combined. I found it better to use your hands once you get half of the dry ingredients mixed in.

Portion and roll into 1-inch balls. Keep refrigerated. These are best enjoyed after chilling for a couple hours in the fridge.

Kindly Submitted by “Bariatric Kitchen”

Peanut Butter Oatmeal and Quinoa Protein Balls 

Return to Suggested Recipes for Post Bariatric Surgery - Phase 3: Adaptive or Soft Diet