Preparation Steps

• Line a baking sheet with parchment paper or use a shallow container for chilling. Set aside.
• Combine the rolled oats, protein powder, cinnamon and sea salt in a large bowl. Stir with a spoon to evenly distribute the powder and spices.
• Place the peanut butter and honey in a microwave-safe bowl and heat for 12–15 seconds to loosen (or warm gently on the stove). Add the vanilla and stir until smooth.
• Pour the peanut butter mixture over the dry ingredients. Fold everything together with a sturdy spatula until the mixture holds together but still looks slightly crumbly; use your hands to finish mixing if needed.
• Gently fold in the mini M&Ms, chocolate chips and peanut butter chips so they’re distributed but not crushed. Press a handful together—if it’s too sticky, add 1–2 tablespoons of oats; if too dry, drizzle 1 tsp honey at a time until it binds.
• Scoop heaping tablespoons of the mixture and roll into 1-inch balls between your palms. Place each ball on the prepared sheet. You should make about 16 balls.
• Chill the tray in the refrigerator for at least 20–30 minutes to firm up the balls. Chilling helps the peanut butter and honey set so they keep their shape.
• Store finished protein balls in an airtight container in the fridge for up to 2 weeks, or freeze for longer storage. Let frozen balls sit at room temperature a few minutes before eating.