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Cranberry Almond Granola Protein Balls on a blue background with a bobs red mill pan-baked granola bag

Cranberry Almond Granola Protein Balls

These no-bake, 5-ingredient Cranberry Almond Granola Protein Balls are made using Bob's Red Mill's Pan-Baked, Gluten-free granola. Super tasty and easy to make, they are the perfect on-the-go snack!

Course Breakfast, Protein, Snack, Snack Breakfast, Snacks, treat
Cuisine American
Keyword protein balls
Prep Time 10 minutes
Servings 20 balls
Calories 167 kcal
Author One Clever Chef


Whey Version

  • 1 bag Pan-Baked Cranberry Almond Granola Bob's Red Mill
  • 1 cup almond butter
  • 1/2 cup vanilla whey protein powder
  • 1/4 cup coconut flour
  • 1/2 cup unsweetened almond milk

Vegan Version (Coming very soon!)


  1. Line a baking sheet with parchment paper.

  2. Break the Clusters. Remove the air from the granola bag, then roll it gently using a rolling pin (or your fist/palm), to break the clusters.

  3. Stir Everything Together. Pour the whole bag into a large mixing bowl, add 1 cup almond butter, 1/2 cup vanilla whey protein powder, 1/4 cup coconut flour, and 1/2 cup unsweetened almond milk. Stir until well combined.

  4. Roll Into Balls. Roll the dough into 1 inch balls using your hands. I used a 1/8 cup measuring cup to make equally sized balls. Place the balls on the lined baking pan.

  5. Refrigerate. Place the balls in the refrigerator for 2 hours to set. (They will be oily at first, but will set in the fridge)

  6. Store. Place the balls in an airtight container. To be kept in the refrigerator for up to 7 days and in the freezer for up to 3 months.