Oat Protein Balls

The kitchen right before the movers arrived and loaded it up with boxes.

I am working on a post about our new house, I promise. We are unfortunately still drowning in boxes. Some things are easier to unpack, while others it takes a little living in the house to find their spot. Also, have you ever tried to unpack boxes with a teething, crawling one-year old, who only wants mama to hold her? It should be an olympic sport.

Watching the storms roll in.

Today I am waiting around the house for an oven repair person that the superintendent of the job site supposedly called. I’m not holding my breathe after I texted him this morning to inquire what time frame they may show up in, and he told me to let him know if they don’t show up because they notoriously won’t show up for appointments. ::eye roll:: To say I’m annoyed would be an understatement. I’ve talked with a couple other neighbors, and apparently they have had the same problem, plus the superintendent himself told me they have been having this problem. A brand new house, and no oven for the first month of living in it. Absurd.

Yesterday was a blah day for us all around the house. I don’t know if it’s all the boxes or just the stormy day, but we didn’t want to do much. Usually I would bake, but oven woes prevented that, so I concocted instead.

I tried to create these protein balls last week, and they didn’t turn out the way I wanted. They were way too crumbly, need a little kick up to the sweetness…they just needed more. I went back to the drawing board. I’m happy to say the modifications I made yesterday were a winner, though I’m already planning another version in my head.

These are great for anyone trying to watch what they are eating and want a little sweet treat, but also they are fantastic for nursing mamas. I have tasted some of the lactation treats for nursing mamas…disgusting (for those not in the know, oats are great for helping you make milk, and yes we worry about these things, because we basically worry about everything now that we are moms).

Oat protein balls (a horrible name, I agree) are a perfect treat for anyone. Mr. PC took them with him to work this morning and now I have 1 left. Bummer. Time to make another version, and unpack some more boxes.

Print Recipe
Oat Protein Balls
Perfect sweet treat, especially for breastfeeding mama's. Copyright Croissant In The City, 2017
Course Snack
Prep Time 10 minutes
Passive Time 2-3 hours
Course Snack
Prep Time 10 minutes
Passive Time 2-3 hours
  1. Grease a baking dish or pan.
  2. Combine all the dry ingredients in a bowl.
  3. Mix to evenly distribute.
  4. Add wet ingredients and mix until combine.
  5. Scoop with ice cream scoop or TBSP to portion evenly, then roll with your hands. Place in the baking pan and place in the refrigerator for a few hours until firm.
  6. Store in an airtight container in the refrigerator. Let me know how long they last. In our house, they last about 24 hours.
Recipe Notes

Just a couple notes for you!

  • I used a dark roasted peanut butter and I love the depth of flavor it adds, but feel free to use what you have and/or what you like.
  • Guittard are my favorite chocolate chips, and you can now find them at Fry's and Sprouts.
  • Don't feel like you have to use the same add-in's that I used. I love hemp seeds because they are a great plant based protein. We use them daily in our smoothies. If you don't want to invest in a package of them for this recipe, sub in something else. Chopped or ground nuts perhaps or flaxseed meal.
  • If you are concerned about the digestibility of raw oats, you can always sub sprouted oats. I have also toasted the oats in the oven for 8-10 minutes at 325 (this doesn't really assist in digestibility, it's more to enhance flavor). For my purpose of this snack, to support lactation, raw oats seem to work better for me.
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The Great Granola Bar Shipment



It’s been a crazy week. We made, hand cut, wrapped, and labeled 6,300 granola bar samples. I am ever the optimist when putting together a project, but unfortunately, I grossly miscalculated how much time it would take to put this project together. Luckily, I have some amazing friends and a fantastic husband who all pitched in to help get the job done.

As we placed the last label and packed the last box, I felt a huge weight lift from my shoulders. I reveled in crossing the finish line by our new fire pit with a glass of wine, caramelized onion chicken breast, sautéed kale, fingerling potatoes and Mr. PC, before allowing the flood of new tasks lining up for this current week to infiltrate my mind.


This is by far the largest order we have had, and yet when we are bogged down, we stray more to meals that are simple and fast. Usually a quick pop into a favorite restaurant or a jar of my family’s sauce that I’ve stocked up in the freezer tossed with some pasta and maybe a little protein and parm.

However, once we had finished, we turned our minds towards food. I wanted to sleep, and yet jump into my home kitchen and start making meals again. Meals I could linger over while sipping wine, nibbling on bits of veg while I chopped and tossed onto the pan for roasting.


In the interim, until I could get dinner on the table, we need something to snack on with our wine (for me) and bourbon – High West – with an ice sphere (for Mr. PC). Behold, a bulk bag of raw almonds and a garden lush with fresh rosemary. Massaged with a little olive oil, sprinkled with Maldon sea salt, and roasted till toasty. The perfect fireside snack, it is silly simple, but it was such a perfect nibble.

I love insanely thoughtful, simple, and delicious bar food, and these nuts are exactly what I want to graze on while have a leisurely drink by the fire with my hubs.


Now, all I want to do is read the box of cookbooks that arrived on my doorstep in the middle of the great granola bar shipment, while eating roasted almonds.


Salted Rosemary Roasted Almonds

Rachel Ellrich Miller


1 1/2 # Almonds, Raw & Whole
2 TBSP. Olive Oil
3 Sprigs Rosemary, Fresh
Maldon Sea Salt


Preheat oven to 350 degrees. Place almonds on a parchment lined sheet pan. Massage olive oil and rosemary (remove the leaves from the stem by holding the top in one hand and sliding your hand down the stem with the other hand) into almonds, coating all throughly. Sprinkle with sea salt.

Roast for 10 minutes, pushing nuts around, and rotating pan. Then roast for another 5-10 minutes, until slightly darker and slightly golden inside.

Remove and cool. Pile into a bowl and serve warm with your cocktail or adult beverage of choice.


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