Description
No-bake pumpkin protein balls made with oats, pumpkin puree, and nut butter for a healthy, energizing snack packed with fall flavors.
Ingredients
- 2 ¼ cups old-fashioned rolled oats (gluten-free if preferred)
- ½ teaspoon fine sea salt
- 1 teaspoon pumpkin spice blend
- ¼ cup chia seeds
- ½ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup organic peanut butter (or other nut/seed butter)
- ¼ cup maple syrup
- ⅓ cup vegan chocolate chips (optional)
Instructions
- Start by preparing your oats. In a food processor, pulse the rolled oats for about 1 minute until they are finely ground, resembling a coarse flour.
- To the food processor, add the fine sea salt, pumpkin spice, chia seeds, pumpkin puree, peanut butter, and maple syrup. Process until all ingredients are thoroughly combined and a thick, slightly sticky dough forms.
- If using, add the vegan chocolate chips to the processor and pulse a few times (about 15 pulses) to break them down slightly and incorporate them into the dough.
- Using a tablespoon or a small cookie scoop, roll the mixture into uniform balls. You should get approximately 20-22 energy bites.
- Arrange the formed protein balls on a plate or baking sheet lined with parchment paper.
- Place them in the refrigerator for at least one hour to allow them to set and firm up.
- Once chilled, these pumpkin protein balls are ready to enjoy! Store them in an airtight container in the refrigerator for up to two weeks, or freeze them for longer storage.
Notes
- Use gluten-free oats for a gluten-free version.
- These are vegan if using vegan chocolate chips and appropriate nut butter.
- Store in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage.
- Not suitable for those with nut allergies unless using seed butter alternative.