No Bake Pumpkin Protein Balls (Printer-Friendly)
Soft, spiced pumpkin oat balls packed with protein and warming fall flavors
# 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 Steps:
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 until a thick, cohesive dough forms. The mixture should hold together when pressed.
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 inch in diameter. Apply gentle pressure to ensure they hold their shape.
05 - Arrange the balls on a parchment-lined tray and refrigerate for at least 30 minutes to firm up. This step is crucial for proper texture.
06 - Store in an airtight container in the refrigerator for up to one week, or freeze for up to 3 months.
# Expert Advice:
01 -
- The protein powder makes these legitimately filling without that chalky aftertaste
- They taste like fall decided to become a snack you can carry in your purse
02 -
- The dough consistency changes dramatically with different protein powder brands, so have extra oats or pumpkin puree ready to adjust
- Letting them chill overnight makes the flavors meld together and the texture becomes absolutely perfect
03 -
- Bring the pumpkin and nut butter to room temperature first for easier mixing
- Store them in single layers in the freezer so they don't stick together