FITNESS Honey Granola Protein Balls

    Make delicious energy boost balls with FITNESS® Granola Oats & Honey. With FITNESS® Granola Oats & Honey, dates, and almond purée.
    Preparation Time
    20 min
    Cooking Time
    Cooling Time
    Skill Level
    Serving Size


    • 150 g FITNESS® Granola Oats & Honey
    • 2 tbsp Almonds purée
    • 50 g Dates (stoned)
    • 2 tsp Chia Seeds
    • 1 handful Dried fruits (nuts, almonds, pistachios, etc.)
    • Grated coconut (optional topping)
    • Matcha powder (optional topping)
    • Amaranth seeds (optional topping)
    • Beet powder (optional topping)
    • Sesame seeds (optional topping)


    • Blend FITNESS® Granola Oats & Honey until it is reduced to powder.
    • Add the almond purée, the coarsely chopped dates, the honey and 3-4 tablespoons of water.
    • Mix again with a blender. You should be left with a sticky paste. If the preparation is too dry, add some more water.
    • Mix in the chia seeds to the preparation and some dried fruits for a crunchy texture.
    • Using your hands, roll the mixture into small balls of about 2cm and roll them in the selected toppings.
    • Refrigerate at least 30 minutes before tasting.
    • Protein balls can be kept fresh around 1 week in the refrigerator.



      We've tried to answer as many of your questions as possible. You can search them all here:

      How can I find foods made with whole grain?

      Two things to remember: • Look for food labels where the word 'whole' appears in front of the name of the grain, like “whole wheat” or “wholemeal bread”. • For foods with more than one ingredient, make sure whole grain is listed towards the top of the ingredients list. The further up the list it is, the more whole grain has been used in the recipe. And look out for the percentage of whole grain. You should find this in the ingredients list too.

      What’s the difference between a whole grain and a refined grain?

      A ‘whole’ grain has more nutrients than a ‘refined’ grain, because all parts of the grain are retained – kernel, bran, endosperm and germ – along with their fibre, vitamins, minerals and phytonutrients. But most of the bran and germ are removed when producing refined grains. Whole grains therefore contain more nutrients than refined grains.

      What is gluten?

      The general name for proteins found in cereal grains such as wheat. It holds the food together, like a ‘glue’, and gives dough its elasticity.

      How much whole grain do I need to eat every day?

      Keep it simple: make grains the base of your diet and choose whole grains over refined grains wherever possible. U.S Dietary Guidelines recommend eating 3 servings (48g) a day. So, whenever you look for breakfast cereals, bread, pasta, rice or flour to cook at home, look for the word “whole”, ideally among the first ingredients in the list.

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