Description
These pumpkin protein balls combine creamy almond butter with sweet pumpkin puree, oats, chia seeds, and a hint of nutmeg. Each bite bursts with chocolate chips and cozy spice for a chewy, nutrient-packed pick-me-up.
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.