These Peanut Butter-Banana Protein Balls are the kind of small, stubbornly satisfying snack that earns a permanent spot in my fridge. They come together fast, need no baking, and hold up through a packed morning or a late-afternoon slump. I make a batch on Sunday and they disappear by Wednesday—usually because everyone in the house thinks they’re for them.

They’re straightforward: peanut butter for richness and protein, banana for sweetness and binding, oats for chew, and a few pantry boosters (chia, flax, cinnamon) for texture and a nudge of nutrition. Chocolate chips make them feel indulgent without turning them into dessert. No measuring disasters, no timers, and no cooling worries beyond a short refrigeration.

I’ll walk you through exactly what to buy, what not to do, and the tiny tweaks that let you personalize the flavor. Practical tips, tidy storage advice, and three quick swaps are included—so you can make these tonight and know they’ll work.

Ingredients

1/2 cup peanut butter — adds richness, protein, and acts as a primary binder.
1 ripe banana — natural sweetener and additional binder; the riper, the sweeter.
1 1/2 cups rolled oats — bulk, chew, and the base structure for the balls.
1/4 cup coconut flakes — toasted texture and a hint of tropical flavor.
6 Medjool dates (pitted) — concentrated sweetness and sticky binding power.
1/2 teaspoon ground cinnamon — warms and balances the sweetness.
2 tablespoons chia seeds — boosts texture, nutrition, and helps soak up moisture.
2 tablespoons flax meal — nutty flavor and extra body for the dough.
1 pinch salt — heightens flavors and balances sweetness.
1/4 cup chocolate chips — little pockets of chocolate for contrast; stirred in by hand.

Shopping List

Peanut butter (smooth or crunchy, depending on preference)
1 ripe banana
Rolled oats (not instant)
Coconut flakes
Medjool dates (pitted, or plan to pit them at home)
Ground cinnamon, chia seeds, flax meal, and a pinch of salt
Chocolate chips (semi-sweet or dark)

Directions: Peanut Butter-Banana Protein Balls

Add 1/2 cup peanut butter, 1 ripe banana (broken into chunks), 1 1/2 cups rolled oats, 1/4 cup coconut flakes, 6 Medjool dates (pitted), 1/2 teaspoon ground cinnamon, 2 tablespoons chia seeds, 2 tablespoons flax meal, and 1 pinch salt to the bowl of a food processor.
Process (pulse and scrape down the sides as needed) until the mixture is uniformly combined and holds together when pressed—stop when it forms a sticky, cohesive dough.
Transfer the mixture to a mixing bowl and stir in 1/4 cup chocolate chips by hand so the chips remain whole.
Divide the mixture into 15 equal portions. Using lightly damp or clean dry hands, roll each portion into a compact ball.
Place the balls on a tray or plate and refrigerate for at least 20–30 minutes to firm before serving (this also makes them easier to store).

Why You’ll Keep Making It

These protein balls hit three pragmatic marks: they’re fast, portable, and forgiving. The whole process fits into a single food-processor session, and cleanup is minimal—one bowl plus whatever you used to measure. They’re ready in under an hour from start to finish, and most of that time is hands-off chilling.

They’re also flexible enough to suit multiple use cases. Pack them in a lunchbox, toss a few in your gym bag, or keep a jar in the fridge for a quick post-workout bite. The texture is pleasantly dense but not rock-hard, and the banana + dates keep them naturally sweet so you don’t crave extra sugar.

Finally, they store and portion well. Because each ball is pre-portioned, you avoid overeating and you get consistent nutrition per serving—handy for planning snacks around your day.

If You’re Out Of…

Peanut butter: Almond or sunflower seed butter work in a 1:1 swap—expect a slightly different flavor and oil content. If using a runnier nut butter, chill the mixture briefly before rolling.
Banana: Unsweetened applesauce can act as a binder, but reduce the amount slightly to avoid excess moisture. Start with two tablespoons and adjust until you reach a sticky dough.
Medjool dates: Any soft dried dates or figs will work; if they’re dry, soak them in warm water for 10 minutes and drain before processing.
Coconut flakes: Omit if you dislike coconut; you can increase oats or add extra chocolate chips instead.

Tools & Equipment Needed

Food processor — for blending the ingredients into a uniform, sticky dough.
Mixing bowl — to fold in chocolate chips and mix final texture by hand.
Measuring cups and spoons — to keep ratios consistent.
Spoon or small cookie scoop — optional, for dividing dough into even portions.
Tray or plate and refrigerator space — for firming the balls before serving and storage.

Don’t Do This

Don’t over-process in the food processor. You want a cohesive, slightly chunky dough—not a paste. Over-blending breaks down the oats too much and yields dense, gummy balls. Pulse, scrape, and check texture frequently.

Don’t skip chilling. Rolling can be messy if the mixture is warm or sticky; refrigeration firms the mixture so you get smooth, compact balls. Also, skipping salt might seem healthy, but that tiny pinch is important—it makes the flavors sing.

Don’t use instant oats or oat flour as a straight swap for rolled oats without adjusting the other dry ingredients. Instant oats absorb liquid differently and can make the mix too soft.

Seasonal Twists

Small seasonal changes keep this snack interesting:

Autumn: Stir in 1/4 teaspoon pumpkin pie spice and swap coconut flakes for chopped pecans for a fall-forward bite.
Winter: Add a pinch of orange zest and increase cinnamon to play with festive flavors; a few chopped dried cranberries work well if you want chew instead of coconut.
Spring/Summer: Fold in 1 tablespoon lemon zest and swap chocolate chips for white chocolate if you want a brighter finish.

Flavor Logic

Understanding why each ingredient is here helps you swap consciously. Peanut butter and dates provide fat and stickiness; they’re the main glue. Banana contributes moisture and sweetness, which reduces the need for added sugar. Rolled oats supply structure and chew — they bulk up the mixture and keep it from collapsing. Chia seeds and flax meal are small but mighty: they thicken, add a subtle nutty flavor, and lend fiber.

Coconut flakes introduce a contrasting texture and a touch of fat, which enhances mouthfeel. Cinnamon is both aromatic and balancing; it prevents the overall profile from tasting flat. Chocolate chips deliver the sensory payoff—those bursts of chocolate are psychologically satisfying and help these feel like an indulgence rather than a chore.

Leftovers & Meal Prep

Store these in an airtight container in the refrigerator for up to 7 days. Layer them on parchment if you’re stacking, to avoid sticking. For longer storage, freeze in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw a few at a time in the fridge or at room temperature for 10–20 minutes before eating.

Make-ahead strategy: double the recipe and keep half in the freezer for grab-and-go convenience. Frozen balls thaw quickly and keep their texture well if you firm them first in the fridge after rolling.

Ask & Learn

Q: Can I make these nut-free?

A: Yes—use sunflower seed butter or a tahini blend as a 1:1 replacement for peanut butter. Be mindful of a slightly different flavor and, sometimes, a different oil separation behavior.

Q: Are these suitable for meal replacement?

A: They’re a nutrient-dense snack but not a full meal. Pair two balls with a piece of fruit or a yogurt for a more balanced mini-meal.

Q: Why aren’t my balls holding together?

A: Most often, you need more processing so the dates and peanut butter thoroughly combine with the oats. If the mixture still won’t bind, add one more date or a teaspoon of nut butter and pulse again.

Hungry for More?

If you liked these, try swapping mix-ins: toasted seeds, chopped nuts, or a swirl of almond butter after rolling. Keep experimenting with small changes rather than reinventing the base. This formula is forgiving—once you understand the balance of binder, bulk, and fat, you can create lots of variations that still work on the first try.

Make a batch tonight. They’re quick, predictable, and reliable—exactly what a practical snack should be.

Print Recipe Save it for later

Peanut Butter-Banana Protein Balls

No-bake peanut butter and banana protein balls made with oats, dates, chia and flax — an easy, portable snack.

Prep Time15

Cook Time6

Total Time21

Course: Snack

Servings: 15 balls

Ingredients

1/2 cuppeanut butter
1 ripe banana
1 1/2 cupsrolled oats
1/4 cupcoconut flakes
6 Medjool datespitted
1/2 teaspoonground cinnamon
2 tablespoonschia seeds
2 tablespoonsflax meal
1 pinchsalt
1/4 cupchocolate chips

Instructions

Add 1/2 cup peanut butter, 1 ripe banana (broken into chunks), 1 1/2 cups rolled oats, 1/4 cup coconut flakes, 6 Medjool dates (pitted), 1/2 teaspoon ground cinnamon, 2 tablespoons chia seeds, 2 tablespoons flax meal, and 1 pinch salt to the bowl of a food processor.
Process (pulse and scrape down the sides as needed) until the mixture is uniformly combined and holds together when pressed—stop when it forms a sticky, cohesive dough.
Transfer the mixture to a mixing bowl and stir in 1/4 cup chocolate chips by hand so the chips remain whole.
Divide the mixture into 15 equal portions. Using lightly damp or clean dry hands, roll each portion into a compact ball.
Place the balls on a tray or plate and refrigerate for at least 20–30 minutes to firm before serving (this also makes them easier to store).