Ingredients
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1 cup rolled oats (GF oats if needed)
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½ cup pumpkin purée (NOT pie filling; blot if watery)
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½ cup vanilla protein powder (whey or plant-based)
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¼ cup almond butter or peanut butter (sun butter for nut-free)
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3 tbsp maple syrup or honey (reduce to 2 tbsp for less sweetness)
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1 tsp pumpkin pie spice
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½ tsp ground cinnamon
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½ tsp vanilla extract
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Pinch of salt
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Optional: ¼ cup mini chocolate chips or chopped pecans
Instructions
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Mix Base
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In a large bowl, combine oats, pumpkin, protein powder, nut butter, maple syrup, spices, vanilla, and salt. Stir until fully combined.
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If too dry, add 1 tsp nut butter; if too wet, add 1 tbsp oats.
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Add Extras
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Fold in chocolate chips or pecans (if using).
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Chill Dough
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Refrigerate for 15–20 minutes to firm up. This makes rolling easier.
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Roll Balls
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Use a tablespoon or small scoop to portion dough. Roll into 1-inch balls with slightly damp hands.
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Store
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Keep in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.
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Notes
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Texture Control: Always chill before rolling – no one likes sticky hands!
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Protein Powder Choice: Creamy blends (like pea or whey isolate) give the best texture.
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Portable Snack: Wrap individually in parchment for grab-and-go convenience.
- Prep Time: 10 min
Nutrition
- Calories: 90 Cal Per ball, approx
- Fat: 4g
- Carbohydrates: 10g
- Protein: 5g