Protein Energy Balls

Toast 1 cup of rolled oats in a dry skillet over medium heat for 5 minutes, stirring frequently until lightly golden and fragrant. Transfer to a plate to cool completely.

In a food processor, pulse the cooled toasted oats for about 10 seconds to break them down slightly (not into flour, just smaller pieces).

In a large mixing bowl, combine the processed oats, 1/2 cup vanilla protein powder, 2 tablespoons ground flaxseed, 1 tablespoon chia seeds, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt. Mix well.

In a separate microwave-safe bowl, combine 1/3 cup natural peanut butter and 3 tablespoons honey. Microwave for 20-30 seconds until slightly warm and easier to mix.

Add 1/2 teaspoon vanilla extract to the peanut butter mixture and stir until smooth.

Pour the peanut butter mixture into the dry ingredients and mix thoroughly. The mixture should be slightly sticky but moldable. If too dry, add 1-2 teaspoons of water; if too wet, add a bit more oats.

Fold in 3 tablespoons mini dark chocolate chips, 2 tablespoons chopped dried cranberries, and 1 tablespoon of the shredded coconut (reserve the other tablespoon for coating).

Chill the mixture in the refrigerator for 15 minutes to make it easier to handle.

Using a tablespoon measure, scoop the mixture and roll into 12 balls (6 per serving) with slightly damp hands.

Roll half of the balls in the remaining 1 tablespoon of shredded coconut to coat.

Place the energy balls in an airtight container, separating layers with parchment paper, and refrigerate for at least 1 hour before serving to allow flavors to meld.