Peanut Butter Protein Poppers {Gluten Free Version}

Peanut Butter Protein Poppers {Gluten Free Version}

Peanut Butter Protein Balls are one of our favorite go to snacks. Wether we grab a few for an after school snack, a lunchbox, a pre or post gym snack, or something to carry whilst skiing, these are our absolute FAVORITE!

I’m pretty loyal to my recipes, but Kristin Andrus‘ version of Protein Poppers blew my recipe out of the water! Unlike my recipe, this recipe uses both steel cut and rolled oats, and what I consider the secret ingredient….Rice Krispy Cereal, which gives a little crunch!

It seems like now a days, you are bound to have or know of a GF friend, family member,or are trying to figure out the whole GF world yourself. I get asked often for GF ideas for play groups, to take to a GF friend, or to serve at a party with GF guests.

If you are gluten free, you know not all oats and rice krispy cereals are gluten free…Kristin’s recipe is so yummy, and I wanted to share how simple it is to make it GF with just a few minor adjustments.

Peanut Butter Protein Poppers {Gluten Free Version}


Protein Poppers

1 cup Gluten Free Rolled Oats
1 cup regular Gluten Free Steel Cut Oats these or these
⅓ cup coconut flakes ( I prefer unsweetened coconut)
1 cup GF Rice Krispy Cereal these or these

1 cup nut-butter, I used natural peanut butter

1 cup ground flax seed (To grind whole flaxseed like I did in my stories, you’ll need this)

*2/3 cup chocolate chips, Gluten, Dairy, Soy and Nut Free Mini Chocolate Chips
3/4 cup raw honey
2 tsp vanilla
2 Tb coconut oil (optional)

In the bowl of a stand mixer, mix together all ingredients except chocolate chips. Mix well. Add chocolate chips {or other desired mix ins}. Mix well. Roll dough into balls about an inch in diameter and place on a parchment lined baking sheet. Freeze for about an hour and then store in ziplock baggies in either the fridge or freezer for a quick on the go snack.
*Any other add ins that you might like. Granola, butterscotch chips, almonds.. Be creative!

Original recipe can be found here on Kristin’s Website.



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