Ingredients
Scale
- 1 ½ cups Old-fashioned rolled oats
- ½ cup Pumpkin puree (not pumpkin pie filling)
- ½ cup Creamy almond butter or peanut butter
- ¼ cup Maple syrup or honey
- 1 tablespoon Ground flaxseeds or chia seeds
- 1 teaspoon Pumpkin pie spice
- ½ teaspoon Vanilla extract
- ¼ cup Mini dark chocolate chips or chopped pecans (optional)
- A pinch of salt
Instructions
- Step 1: Mix the Dry Ingredients: In a large mixing bowl, combine the old-fashioned rolled oats, flaxseeds, pumpkin pie spice, and a pinch of salt. Use a spatula or whisk to ensure the spices are evenly distributed throughout the oats. If you are using protein powder or extra seeds, add them at this stage to prevent clumping later.
- Step 2: Blend in the Wet Ingredients: Add the pumpkin puree, almond butter, maple syrup, and vanilla extract to the dry mixture. Stir everything together vigorously until a thick, sticky dough forms. If the mixture feels too dry, add an extra tablespoon of pumpkin puree; if it feels too wet, add another tablespoon of oats. Once the dough is consistent, fold in your chocolate chips or nuts.
- Step 3: Roll and Chill: Scoop about one tablespoon of dough at a time and roll it between your palms to form a smooth ball, roughly one inch in diameter. Place the finished balls on a parchment-lined tray. While you can eat them immediately, chilling them in the refrigerator for at least 30 minutes allows the oats to hydrate and the flavors to meld, resulting in a much better texture.
- Cook Time: 15 minutes