Top 8 free oatmeal raisin protein balls are also vegan and sugar free!
Do you remember when protein balls, aka bliss balls, were all the rage? Are they still hip? Well, I don’t know about you, but protein balls have maintained their coolness appeal in our house.
Last year I did lots of experimenting to see how I could make a top 8 and seed free protein ball. If you look for a nut free protein ball recipe, most recipes use a seed butter to replace the protein punch and binding power of a nut butter. Unfortunately for me, I can’t use any of these replacements, so I needed to find a new solution: beans! Beans give you the protein required to be called a ‘protein ball’ and the stickiness necessary to hold all the other ingredients together.
The first nut free protein balls I made was chocolate based and used black beans. Using black beans felt very limiting because of color and their taste is not entirely neutral, so doing an oatmeal raisin ball with them doesn’t work or look cute. This is where other bean experimentation came into play… it was a pretty easy solution. If I could only have one bean for the rest of my life, it would be the white bean. So naturally, the day came where I had to see if they could be used as the base for a protein ball. Dang was that day a glorious one!
Oatmeal Raisin Protein Balls are made with white beans, gluten-free oats, raisins, coconut oil, and cinnamon. That’s all! Oh hey, no added sugar! And they taste like cookie dough to boot! The magic trick to these protein balls? Toast half the oats this adds an extra layer of flavour! Time to grab your blender and get the balls rolling.Print
Top 8 free oatmeal raisin protein balls are made with white beans instead of a nut butter. Toasted gluten free oats add an extra layer of flavour giving these protein balls a cookie dough quality.
- 400g can White Beans – drained and rinsed (best would be sodium free)
- 1 1/2 cup Gluten-Free Oats (divided into 1 cup and 1/2 cup)
- 1 tbsp Coconut Oil
- 1 tsp Ground Cinnamon
- 2/3 cup Raisins
- Strong Blender or Food Processor
- Pan – non-stick
- Mixing bowl
- Wooden spoon
- In your blender or food processor blend the beans, 1 cup of oats, coconut oil, cinnamon, and 1/3 cup of raisins. You want this mixture to come together and look like paste – ideally, the oats will be blended enough that you can’t see any of their shapes. If this is not coming together, add a tiny bit more coconut oil.
- In your non-stick pan place the remaining 1/2 cup of oats and toast them over medium hight heat, stirring now and then so they don’t burn or stick to the pan. Once the oats are a golden brown, take them off the heat and let cool.
- Transfer paste to a mixing bowl. Add the toasted oats and remaining raisins. Mix everything until combined.
- Roll out the balls – this makes 12 hefty balls.
- Place the balls in an airtight container and store in the fridge. They last up to 2 weeks when refrigerated.
- Prep Time: 30 minutes
- Category: Snack
Kortney is your typical atopic triad who manages asthma, eczema and multiple food allergies. Kortney is a co-creator of the online community Allergy Travels and co-host of The Itch Podcast. She wants to spread joy in a community that can easily see the hard side of life with atopic disease and believes that you can have a full life with food allergies, it may just be lived a little differently!