Description
These no-bake pumpkin protein balls pack the warm aroma of cinnamon and nutmeg into chewy oats and almond butter, punctuated by sweet honey and mini chocolate chips. Ready in 10 minutes for a portable snack.
Ingredients
- 1 cup rolled oats
- 1/2 cup pumpkin puree
- 1/2 cup almond butter
- 1/4 cup honey
- 1 scoop vanilla protein powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons chia seeds
- 1/4 cup mini chocolate chips
- pinch salt
Instructions
- In a large bowl combine the rolled oats, protein powder, ground cinnamon, ground nutmeg, chia seeds, and salt.
- Add the pumpkin puree, almond butter, and honey to the dry ingredients and stir until a sticky dough forms.
- Fold in the mini chocolate chips until evenly distributed.
- Place the mixture in the refrigerator for 15 minutes to firm up slightly.
- Scoop out tablespoonfuls of dough and roll into balls with your hands.
- Return the balls to the refrigerator for at least 30 minutes before serving.
Notes
- Store the protein balls in an airtight container in the refrigerator for up to one week.
- For a nut-free option substitute sunflower seed butter for almond butter.
- You can freeze the balls for up to three months and thaw in the fridge before eating.
- Adjust the sweetness by adding more or less honey or swapping in maple syrup.