Ingredients
Scale
- 1 ½ cups Old-fashioned rolled oats (gluten-free if needed)
- ½ cup Vanilla protein powder (whey or plant-based)
- ½ cup Creamy almond butter (or peanut butter)
- 1/3 cup Pumpkin puree (not pumpkin pie filling)
- ¼ cup Honey or maple syrup
- 1 tablespoon Ground flaxseed meal
- 1 ½ teaspoons Pumpkin pie spice
- ½ teaspoon Vanilla extract
- ¼ cup Mini dark chocolate chips (optional)
- A pinch of sea salt
Instructions
- Start by grabbing a large mixing bowl. Combine the rolled oats, vanilla protein powder, flaxseed meal, pumpkin pie spice, and a pinch of sea salt. Use a whisk or a fork to stir these together until the protein powder is evenly distributed through the oats.
- Add the pumpkin puree, almond butter, honey, and vanilla extract to the dry mixture. Use a sturdy spatula to fold everything together. It might seem a bit dry at first, but keep stirring and pressing the mixture against the sides of the bowl. The pumpkin and nut butter will eventually hydrate the oats, creating a thick, sticky dough. If you are using chocolate chips, fold them in at the very end until they are evenly dispersed.
- Use a small cookie scoop or a tablespoon to portion out the dough. Roll each portion between your palms to create a smooth, round ball about one inch in diameter. Place the finished bites on a parchment-lined tray. While you can eat them immediately, they are much better if you chill them in the refrigerator for at least 30 minutes. This allows the oats to soften and the flavors to meld together. Store the bites in an airtight container in the fridge for up to a week.
- Cook Time: 15 minutes