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Christmas Concert Protein Bites

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups rolled oats use certified gluten-free if needed
  • 1 cup vanilla or unflavored whey or plant protein powder pea or brown rice works great
  • 1/2 cup natural almond butter or peanut butter, or sunflower seed butter for nut-free
  • 1/3 cup pure maple syrup or honey
  • 1/3 cup unsweetened applesauce adds moisture without oil
  • 1/4 cup finely chopped dried cranberries reduced sugar if available
  • 2 tablespoons mini dark chocolate chips optional but recommended
  • 1 tablespoon chia seeds for fiber and binding
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon fine sea salt
  • 2–4 tablespoons milk of choice (dairy or non-dairy) to adjust texture
  • Optional festive coating 2 tablespoons finely shredded unsweetened coconut or crushed freeze-dried raspberries

Method
 

  1. In a large mixing bowl, combine oats, protein powder, chia seeds, cinnamon, ginger, and salt. Stir until evenly mixed.
  2. Add almond butter, maple syrup, and applesauce. Use a sturdy spoon or your (clean) hands to work the mixture into a thick dough.
  3. If the dough is crumbly, add milk 1 tablespoon at a time until it holds together like cookie dough. If it's too sticky, add a tablespoon of oats or protein powder.
  4. Mix in dried cranberries and chocolate chips until evenly distributed.
  5. Scoop 1 tablespoon per bite and roll into smooth balls. Aim for 18–22 bites depending on size.
  6. Roll a few bites in shredded coconut or crushed freeze-dried raspberries for a festive look that won't melt under stage lights.
  7. Chill in the fridge for at least 30 minutes to firm up. This helps them travel well without smushing.
  8. Store in a shallow container with parchment between layers so they don't stick. Done and dusted.