Cranberry Almond Balls

This week I posted a pic of our new favourite energy balls Cranberry Almond Balls. As I mentioned on the social this recipe is not in my new cookbook but it is a variation of the oatmeal raisin balls. Because so many people asked for the recipe I decided to post in on my blog so you can come back to this recipe again and again.

I just wanted to say that all of you inspire me so much to keep creating in the kitchen, I can’t thank you enough!

Cranberry Almond Protein Balls

1 cup gluten free rolled oats (can sub for 1 cup almond flour

1/4 cup shredded coconut

1 tablespoon ground flax

1/4 cup vanilla protein powder (if you don’t do protein powder sub for 1/4 cup ground flax)

1/2 cup nut butter (all natural peanut butter, almond butter or make them school safe and use sunbutter or tahini)

1/4 cup honey

1/4-1/2 cup chopped almond

1/3 cup dried cranberries


  1. Mix all ingredients together in a large bowl, stir until well combined using your hands. If mixture feels too dry add a bit more nut butter or honey.

  2. Roll into 1 inch - 1 1/2 inch balls and store in air-tight container in fridge for up to one week.

Tip - These balls freeze well so double up and make two batches, that way you can keep one for the week and freeze one for another time. Freeze for up to 2 months.


If you make these balls let me know what you think in the comments below or tag me in your pics @Prepwithpam. I love seeing your variations and hearing how you like or tweak the recipes.

This is a perfect snack to make during your Sunday meal prep sesh so add the ingredients to your grocery list so you can whip them up this weekend.

Happy Cooking,



Pamela RoccaComment