Peanut Butter Protein Snack Balls

Circle B Kitchen

Makes about 36 protein balls

1 cup (101 grams) rolled oats

½ to ¾ cup (72 grams) flax seed meal

1 cup (142 grams) peanut butter (I used a natural, organic chunky peanut butter)

1 cup (82 grams) powdered milk

1 cup (102 grams) protein granola (like Cascadian Farms) - break up large chunks

Enough pure maple syrup to bind the mixture (1/3 to ½ cup or about 120 grams)

½ cup (100 grams) (or more if you like) raisins or mini chocolate chips (We like raisins)

Line a large baking sheet with parchment or wax paper.

Combine all of the ingredients in a large bowl. Mix well (I use my hands). Then form it into little balls a little smaller than a golf ball, and place on the prepared cookie sheet. I keep a bowl of water next to me and dip my hands in it to keep the mixture from sticking. That also helps form the balls.

Refrigerate for an hour or two and then place in a Ziploc bag. These will keep for a week or two in the fridge.