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These Cranberry White Chocolate Protein Bites Are

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Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup (96 g) rolled oats quick oats work too; use certified gluten-free if needed
  • 1/2 cup (50–60 g) vanilla protein powder whey or plant-based; adjust liquid per brand
  • 1/2 cup (120 g) natural almond butter or peanut butter; room temp for easier mixing
  • 1/4 cup (85 g) honey or pure maple syrup
  • 2–3 tbsp (30–45 ml) milk (dairy or non-dairy) to bring the dough together
  • 1/3 cup (45 g) dried cranberries reduced-sugar if you prefer
  • 1/4 cup (40 g) white chocolate chips
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • Optional boosts 1 tbsp chia seeds, 1 tbsp ground flax, 1/2 tsp orange zest, pinch of cinnamon

Method
 

  1. Pulse the oats. Add rolled oats to a food processor and pulse 5–8 times until a coarse flour forms. (Skip this if using quick oats, but the slight grind improves texture.)
  2. Combine dry. In a mixing bowl, stir oats, protein powder, and salt. If using chia or flax, add them here.
  3. Stir the wet. In a separate bowl, whisk almond butter, honey, vanilla, and 2 tbsp milk until smooth and glossy.
  4. Make the dough. Pour wet into dry and mix with a sturdy spatula. If it's crumbly, add milk 1 tsp at a time. You're aiming for a play-dough consistency that doesn't stick aggressively to your hands.
  5. Fold the fun stuff. Add cranberries and white chocolate chips. Mix just until evenly distributed so each bite gets a little of everything.
  6. Roll it up. Scoop 1 tablespoon portions (about 20–24 bites) and roll into balls with lightly damp hands. If the dough cracks, a tiny splash of milk fixes it.
  7. Optional chill. Place bites on a parchment-lined tray and chill 15–20 minutes to set. Not required, but it makes them extra firm and stackable.
  8. Store smart. Transfer to an airtight container. See storage tips below for best freshness and travel hacks.