Preparation Steps

• If you prefer a finer texture, give the oats a few quick pulses in a food processor (3–4 pulses) until slightly broken down; this step is optional but helps the bites hold together more smoothly.
• In a medium mixing bowl, whisk together the protein powder and salt so they’re evenly distributed, then stir in the lemon zest and the processed or whole oats until combined.
• In a separate bowl combine the cashew butter, maple syrup and vanilla. Warm briefly (10–12 seconds) in the microwave or whisk vigorously until the mixture loosens and is pourable but not hot.
• Pour the wet mixture over the dry ingredients. Use a sturdy spatula to fold everything together. The mixture will be thick; press and fold for about 1–2 minutes until it starts to clump.
• Stir in the sprinkles gently so they don’t bleed color—reserve a teaspoon of sprinkles if you want to roll the finished bites in them for a prettier exterior.
• Scoop the dough with a 1-tablespoon cookie scoop or spoon, then roll between your palms to form compact balls. If the mixture feels too dry, add 1 teaspoon of water or almond milk at a time until it binds; if too sticky, chill the dough 10 minutes to firm up.
• Place the formed bites on a parchment-lined tray and refrigerate for at least 20–30 minutes to set. For firmer bites, chill up to 1 hour. Optionally roll the chilled bites in the reserved sprinkles before serving.