No Bake Pumpkin Protein Balls (Printer-friendly)
Spiced pumpkin and oat energy bites with protein powder and nut butter
# What You'll Need:
→ Dry Ingredients
01 - 1 cup old-fashioned rolled oats
02 - 1/2 cup vanilla protein powder (whey or plant-based)
03 - 2 tablespoons chia seeds
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 1/2 cup pumpkin puree
08 - 1/3 cup natural almond butter or peanut butter
09 - 1/4 cup pure maple syrup
10 - 1 teaspoon vanilla extract
→ Optional Mix-ins
11 - 2 tablespoons mini chocolate chips
12 - 2 tablespoons chopped pecans or walnuts
# How To Make It:
01 - In a large mixing bowl, combine the oats, protein powder, chia seeds, cinnamon, nutmeg, and salt. Mix thoroughly to ensure even distribution of spices.
02 - Add the pumpkin puree, almond butter, maple syrup, and vanilla extract to the dry ingredients. Stir vigorously until a thick, cohesive dough forms throughout the mixture.
03 - Fold in chocolate chips and nuts if desired. Distribute evenly throughout the dough.
04 - Using your hands or a small cookie scoop, roll the mixture into 12 evenly sized balls, approximately 1 tablespoon each. Apply gentle pressure to ensure they hold their shape.
05 - Arrange the balls on a parchment-lined baking sheet. Refrigerate for at least 30 minutes to firm up before serving or storing.
06 - Transfer to an airtight container and store in the refrigerator for up to one week, or freeze for up to 3 months. Thaw frozen balls in the refrigerator before eating.
# Expert Hints:
01 -
- They satisfy that pumpkin spice craving without turning on your oven during autumn's warmer afternoons
- Five minutes of active prep gives you a whole week's worth of portable snacks
02 -
- The dough should feel slightly sticky but manageable if it's too wet add oats one tablespoon at a time
- If the mixture crumbles when rolling add a teaspoon more almond butter and work it in thoroughly
03 -
- Pulse the oats in a food processor first if you prefer a smoother texture
- Sprinkle extra sea salt on top before chilling for a sweet and salty finish