These no-bake protein balls with peanut butter, quinoa and raspberries are made with just a handful of simple ingredients and are a naturally protein-rich snack for moms, babies and toddlers! With a soft texture and no added sugar, you can feel good about giving these PB&J protein balls to even your littlest eaters. (gluten-free)
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Peanut Butter and Jelly Quinoa Balls
When it comes to preventing hangry little ones (and mamas!), it's always helpful to have a wholesome, protein-rich snack on hand and ready to go when the need arises. I love making protein balls with real, simple ingredients so my little ones get a filling, healthy snack without questionable ingredients or the blood sugar spike - and crash - that inevitably comes with most packaged snacks. We love these PB&J quinoa balls, and you will too, because they are:
- So easy to make - and prep ahead(!) - with just 4 simple ingredients.
- Naturally protein rich - with quinoa, peanut butter, and chia seeds, they're high in plant protein and contain complete proteins for extra staying power.
- Wholesome - free from sugar and artificial ingredients, and high in nutrients like fiber, healthy fat and protein.
- Freezer friendly
- Great for using leftover cooked quinoa
- Perfect for the whole family from babies 6 months and up all the way to mom and dad.
- Tasty - Just like a peanut butter and jelly sandwich, but without the added sugar!
Read more about why I love Peanut Butter for Babies.
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Ingredients
- Cooked quinoa - This is great way to use leftover quinoa. Just make sure it wasn't cooked with broth or other savory spices.
- Chia seeds
- Peanut butter - Use the natural kind with just peanuts and salt (the runny/"drippy" kind). My favorites are Crazy Richard's and Kirkland brands.
- Vanilla - Optional but adds a nice sweet leaning flavor without the sugar.
- Raspberries - I use frozen raspberries, but fresh will work too.
Helpful equipment: Small cookie scoop
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- In a medium mixing bowl, combine the quinoa, chia seeds, peanut butter and vanilla and stir until a 'dough' forms.
- Add the raspberries and fold them in. The raspberries will break up a little, but you don't want them entirely squished up and mashed in.
- Scoop the mixture into 1 tablespoon balls. A small cookie scoop works great. Use wet hands to roll into more uniformly round balls. Place in a storage container and refrigerate until ready to eat.
Tips and Recipe Variations
- If using frozen raspberries, they will start to thaw and make it a little harder to scoop into clean balls. Take them out of the freezer just before adding them, and then work quickly!
- Make sure to wet your hands or coat them with a bit of oil to make rolling the balls less messy and sticky.
- You can swap the peanut butter for another natural nut butter.
- You can swap the frozen raspberries for fresh. You can also swap in finely chopped strawberries, frozen and slightly thawed blackberries, or frozen wild blueberries. For older kids, you could also stir in mini chocolate chips instead of fruit.
Storage
Store quinoa balls in an airtight container in the refrigerator for up to 5 days (or fewer depending on how long your quinoa was in the refrigerator before). You can also freeze them for up to 3 months. Thaw in the refrigerator overnight.
How To Serve Peanut Butter Quinoa Balls To Babies 6 Months and Up
These pb&j quinoa balls are the perfect texture for baby led weaning babies 6 months and up or babies in the finger food stage. You can offer baby a whole ball, or if you feel more comfortable, roll into finger shapes instead of balls.
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
No Sugar Peanut Butter and Jelly Quinoa Balls Recipe
These no-bake protein balls with peanut butter, quinoa and raspberries are made with just a handful of simple ingredients and are a naturally protein-rich snack for moms, babies and toddlers! With a soft texture and no added sugar, you can feel good about giving these PB&J protein balls to even your littlest eaters. (gluten-free)
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 1x
- Category: snack
- Method: no cook
- Cuisine: American
Ingredients
- ½ cup cooked quinoa
- ¼ cup natural peanut butter (just peanuts and salt)
- 2 tbsp chia seeds
- ½ tsp vanilla extract
- 3 tbsp frozen raspberries (you can also use fresh)
Instructions
- In a medium mixing bowl stir together the quinoa, peanut butter, chia seeds and vanilla to form a 'dough'.
- Gently fold in raspberries until incorporated. They will break up some but shouldn't be completely smashed and mixed throughout.
- Scoop the mixture into 1 tablespoon balls (a small cookie scoop helps!) and use wet hands to roll into more uniform round balls.
- Place in an airtight container for storing in the refrigerator. Balls will keep for up to 5 days in the refrigerator (or fewer depending on how many days your quinoa has been in the fridge already).
Notes
- Use the natural peanut butter - the runny or 'drippy' kind made with just peanuts and salt. You can substitute any natural nut butter for the peanut butter.
- You can swap the frozen raspberries for fresh. You can also swap in finely chopped strawberries, frozen, slightly thawed blackberries or frozen wild blueberries. For older kids, you could also stir in mini chocolate chips instead of fruit.
- Wetting your hands or lightly oiling them will help you roll the balls without too much sticking.
- If you are using frozen raspberries, take them out of the freezer just before adding so that they don't thaw too much. If they are too thawed, they will be more sticky and messy when rolling the balls.
- These snack balls are freezer friendly for up to 3 months. Thaw in the refrigerator overnight.
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