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Peanut Butter Protein Energy Bites made with oats, dark chocolate chips, chia seeds and flax! A great source of protein, fiber, and healthy fats. They’re perfect as a snack or breakfast on the go. Filling, require no baking, healthy, and delicious!

Peanut Butter Protein Energy Bites (Vegan, Gluten-Free)

oats

coconut

peanut butter

flax seed (flax meal)

non-dairy chocolate chips (optional)

maple syrup

Tbsp chia seeds

vanilla

Combine all ingredients in a food processor.

Blend until the oats are chopped and a dough is formed. Usually about 30 seconds.

Scoop out 2 Tbsp. of the mixture and form into a ball. Set on a cookie sheet lined with parchment paper.

Chill in the fridge for about 30 minutes or until ready to eat. Can be kept in the fridge up to a week.

Simple and delicious. The kids love them.

These are wonderful. I ended up with 18 but that is because I used my hands to form them and that was the best size for my hand. My kids and husband love these.

Good morning from Virginia I just made these and I love them I ended up with about 18 also and they're sitting my refrigerator right now should we put them in a airtight container

Fantastic recipe. My family does not always appriciate eating vegan but this was a home run hit!. I am now on the hook to double the recipe every time I make it because their only complaint is that I don't make enough! This is loved by kids and adults!

Fantastic recipe, loved by both kids and adults in our home. My family does not always appriciate eating vegan but this was a home run hit!. I am now on the hook to double the recipe every time I make it because their only complaint is that I don't make enough!

I made these except with almond flour instead of shredded coconut and they tasted great.

So delicious! This is a great recipe! I didn’t have any maple syrup so I used yacon syrup for a gut-friendly boost. I didn’t have any choc chips so added a dash of cinnamon. Reminded me of eating oatmeal cookie dough as a child and didn’t miss the flour, sugar and eggs at all! Keep these terrific recipes coming!

I'm making my 3rd batch this week today, they are the perfect grab snack for my 4 kids. I double the recipe each time I make them and do half the flax seed meal and replace with hemp hearts and more chia seeds. I also do half the recommended chocolate chips.

These are so delicious - I can't stop eating!

I just made these and they were delicious! I've made hundreds of peanut butter balls in my many years in the kitchen but these are THE BEST yet, hands down. I'm delighted to have discovered your website and am looking forward to trying more of your recipes.

Hi Shane. I made these delicious bites yesterday. My husband &amp; I both 💕 looove them. I’ all be making more this week to share with my family out on the boat this weekend. I just know they’re all going to love them too. Thank you so much for all your great recipes. 👍

The flavor is amazing! I do have a question on consistency. What do you mean when you say it'll form a batter in about 30 sec? I did recipe as printed, including the chocolate chips. But for me it made a fine crumbly texture. They did hold together well if I kept them small (I made 23) and really packed them together in my hand. Should it have made a more cohesive texture? Should I add a bit of water? 
Thanks - and I love your recipes!!

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A collection of reader-favorite recipes from Shane & Simple.

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A high protein meal with healthy fats from the avocado. This is the perfect salad to revive you after a morning workout and keep you going 'til lunch

Tuna, avocado & quinoa salad

quinoa

tbsp extra virgin olive oil

lemon

½ tbsp white wine vinegar

can tuna, drained

stoned,

cherry tomatoes

feta, crumbled

baby spinach

Rinse the quinoa under cold water. Tip into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 15 mins until the grains have swollen but still have some bite. Drain, then transfer to a bowl to cool slightly.

Meanwhile, in a jug, combine the oil, lemon juice and vinegar with some seasoning.

Once the quinoa has cooled, mix with the dressing and all the remaining ingredients and season. Divide between plates or lunchboxes.

Looking for easy and high-protein vegan meals? These tasty dinner ideas feature lots of beans, lentils, quinoa and soy products to ensure you’re getting lots of delicious protein and flavor at the same time! The following easy vegan minestrone is an exclusive recipe from our popular eBook Live Lightly and ready in 40 minutes.

30+ Tasty High-Protein Vegan Meals + Minestrone

yellow onion, diced

celery stalks, diced

carrots,

zucchini,

red bell peppers, diced

yellow bell pepper, diced

tomato paste

½ tsp oregano, dry

½ tsp basil, dry

buckwheat (250 g), dry

green beans (200 g), washed and trimmed

oz crushed tomatoes (800 ml)

vegetable broth (660 ml)

white beans (720 g), cooked

yeast

pepper

Salt,

Place a large soup pot over medium heat...

Place a large soup pot over medium heat and add the onion, celery, and carrots. Use water, vegetable broth or olive oil to sauté for 4-5 minutes while stirring occasionally.

Once your veggies have become soft and fragrant,...

Once your veggies have become soft and fragrant, add the zucchini, pepper, tomato paste, oregano, and basil. Season with a pinch of salt and pepper and cook for another 4-5 minutes, just until the veggies start to soften.

Add in the buckwheat, greens beans, crushed tomatoes...

Add in the buckwheat, greens beans, crushed tomatoes and vegetable broth. Let the soup simmer gently for 15-20 minutes, just until the buckwheat is cooked and all the veggies are tender.

Stir in the white beans and nutritional yeast...

Stir in the white beans and nutritional yeast and season with more salt and pepper, if needed. Serve immediately and enjoy!

This 5-ingredient homemade protein powder is made from wholesome nuts and seeds, can be customized to your needs and works great for meal prep! Keep this healthy vegan blend in your fridge and use it for smoothies, oatmeal, baking and more.

Homemade Vegan Protein Powder (Easy DIY)

sunflower seeds (70 g)

pumpkin seeds (60 g)

flax seeds (80 g)

½ cup hemp hearts (80 g)

almonds (75 g)

Blend each ingredient individually in a blender or...

Blend each ingredient individually in a blender or food processor to create a fine flour. Be careful not to over-process and accidentally create nut butter!

Collect one after the other in a medium-sized...

Collect one after the other in a medium-sized bowl and mix with a spoon to combine. Whisk out any lumps and sift if wanted.

Store your homemade protein powder in the fridge...

Store your homemade protein powder in the fridge using an airtight container and add to smoothies, oatmeal, baked goods and energy bites!

My new High Protein Salad is exactly right for you, if you have been looking for healthy salad recipes and high protein recipes. Now you get them all-in-one in this vegan and gluten free recipe. All your questions about how vegans get their protein will be answered by this High Protein Salad.

High Protein Salad

oz (400 g) canned green kidney beans (or red ones,

oz (400 g) canned lentils

arugula

capers

Tbs caper brine

Tbs peanut butter

Tbs tahini

Tbs tamari

Tbs balsamic vinegar

hot sauce

Whisk together all ingredients in a bowl until...

Whisk together all ingredients in a bowl until they come together to a smooth dressing.

Mix arugula, beans, lentils, and capers. Top with...

Mix arugula, beans, lentils, and capers. Top with dressing and enjoy!

You’ll love these delicious high-protein vegan desserts made protein powder or just whole foods! Find cakes, cookies, ice cream, bliss balls and more in this list. The following quick and easy vegan protein pudding can be made with any protein powder of your choice!

20+ High-Protein Vegan Desserts & Sweets

soy milk (180 ml)

chia seeds

cocoa powder (optional)

berries

butter

Date caramel

Vegan whipped cream

Chocolate chips

Coconut flakes

Add all ingredients to a blender jar and...

Add all ingredients to a blender jar and blend until smooth. Add the liquid first so that the protein powder doesn’t stick to the sides of the jar!

Blend for around 30 seconds, then pour into...

Blend for around 30 seconds, then pour into a bowl and cover it with a lid or wrap.

Refrigerate for an hour before serving with toppings...

Refrigerate for an hour before serving with toppings of your choice!

Stay energized all morning long with these delicious high-protein vegan breakfast ideas! Find sweet and savory recipes from oats to smoothies, pancakes, casseroles &amp; more. The following vegan yogurt bowl takes only 5 minutes to make, is really delicious and easy to customize!

25+ High-Protein Vegan Breakfast Ideas (Savory & Sweet)

oz soy yogurt (170 g)

vanilla protein powder (20 g)

½ banana, sliced

berry chia jam

mixed nuts

vegan granola (30 g)

Stir protein powder, chia seeds and yogurt in...

Stir protein powder, chia seeds and yogurt in a bowl until smooth. 

Decorate with the toppings we listed or add...

Decorate with the toppings we listed or add any other of your choice!

Enjoy immediately.

Bump up the protein content in your diet with these delicious protein powder recipes! Indulgent sweet treats you can make for breakfast, snack or dessert. The following iced mocha smoothie is the perfect 5-minute afternoon pick-me-up!

15+ Delicious Protein Powder Recipes (No Shakes!)

chocolate soy milk (240 ml)

banana, frozen

instant coffee

vegan chocolate protein powder

Ice cubes, to preference

Place all ingredients into a blender and blend...

Place all ingredients into a blender and blend until smooth and creamy.

Adjust to your taste and texture preferences, then...

Adjust to your taste and texture preferences, then pour into glasses and enjoy!

Chunky Monkey Cottage Cheese Ice Cream 

(16 oz) tub full fat cottage cheese

honey

banana

vanilla extract

chocolate chips

Chunky Monkey Cottage Cheese Ice Cream

Add cottage cheese, honey, peanut butter, banana, and vanilla to food processor and blend until fully smooth, about 1-2 minutes.

Taste mixture and add more honey or peanut butter to taste.

Mix in chocolate chips and transfer to a dish or container for freezing. Swirl in additional peanut butter with a knife if desired.

Freeze for 4-6 hours or until frozen through.

Mango Chia Pudding with Matcha and Yogurt is protein-rich, creamy, and packed with ingredients that support better blood sugar balance.

Mango Chia Pudding with Matcha &amp; Yogurt

nondairy milk

matcha powder (optional)

Greek-style yogurt

date syrup (or maple syrup (optional))

cardamom (optional)

vanilla extract (optional)

hemp hearts (optional)

mango

Transfer the nondairy milk to a medium jar or container with a tight-fitting lid.

Sift the matcha directly onto the milk and whisk well using a milk frother or small whisk until fully dissolved and smooth.

Add the yogurt, date syrup (if using), cardamom, and vanilla. Mix well to combine.

Stir in the chia seeds and hemp hearts (if using). Then stir again after 5 minutes to ensure even texture.

Meanwhile, mash the chopped mango with a fork.

Combine: Top the chia pudding with the mashed mango.

Chill for at least 2 hours to allow the chia seeds to absorb the liquid and create a thick, creamy pudding.

I have made this recipe for my dear husband  and he love it.  I also follow you on TikTok. Many Thanks

Delicious!!! I used whole dates and let them soak in soymilk. Used my immersion blender to blend. Had frozen mango that I piled on top and let defrost in the fridge. Wonderful snack to have as the weather is heating up here in AZ.  Thank you!

Oatmeal Protein Cookies are nut-free, gluten-free, dairy-free, soy-free, and refined sugar-free—a truly allergy-friendly option that doesn’t skimp on flavor or nutrition.

Oatmeal Cookies Protein

flaxseed meal

water

protein powder (or almond flour

cinnamon

baking soda

Medjool dates (pitted (or 3/4 cup date paste))

tahini (or unsweetened runny nut butter)

lemon juice

unsweetened nondairy milk (or water, plus more as needed)

hemp hearts

raw pumpkin seeds

black sesame seeds

cranberries (or barberries)

Prepare flax eggs: Mix flaxseed meal and water. Refrigerate for at least 10 minutes.

Make date paste: Add pitted dates to a heatproof jar with hot water. Let sit for 2 minutes, then blend until smooth with an immersion blender. Use store-bought paste if preferred.

Preheat oven to 360ºF (182ºC). Line a baking sheet with parchment paper or use a nonstick sheet.

Mix dry ingredients: In a large bowl, stir together oats, protein powder, cinnamon, and baking soda.

Mix wet ingredients: In a separate bowl, combine flax eggs, date paste, tahini, lemon juice, and vanilla.

Combine: Stir wet into dry until just combined. Add nondairy milk if needed. The batter should be slightly moist and easy to scoop.

Shape and bake: Use about ¾ cup batter per cookie. Shape into thick rounds and place on the baking sheet. Bake for 20–25 minutes on the middle rack until firm and lightly golden, flipping them over after 12 minutes.

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Top Tags

Peanut Butter Protein Energy Bites ...

Tuna, avocado & quinoa salad

30+ Tasty High-Protein Vegan Meals ...

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High Protein Salad

20+ High-Protein Vegan Desserts & S...

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The most viewed workout recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine