No Bake Pumpkin Protein Balls (Printable version)
Spiced pumpkin and protein balls with oats, chia, and warm 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 tbsp chia seeds
04 - 1/2 tsp ground cinnamon
05 - 1/4 tsp ground nutmeg
06 - 1/4 tsp 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 tsp vanilla extract
→ Optional Mix-ins
11 - 2 tbsp mini chocolate chips
12 - 2 tbsp chopped pecans or walnuts
# Directions:
01 - In a large mixing bowl, combine the oats, protein powder, chia seeds, cinnamon, nutmeg, and salt until evenly distributed.
02 - Add the pumpkin puree, almond butter, maple syrup, and vanilla extract to the dry mixture. Stir thoroughly until a thick, cohesive dough forms.
03 - Fold in chocolate chips and nuts if desired, ensuring even distribution throughout the dough.
04 - Using your hands or a small cookie scoop, roll the mixture into 12 evenly sized balls, applying gentle pressure to hold shape.
05 - Arrange the balls on a parchment-lined tray and refrigerate for at least 30 minutes until firm.
06 - Transfer to an airtight container and refrigerate for up to one week, or freeze for up to three months.
# Expert Advice:
01 -
- The texture is like eating cookie dough but with protein that actually keeps you full
- They come together in fifteen minutes flat, which is basically instant gratification
02 -
- If your mixture is too sticky to roll, let it sit in the fridge for ten minutes first or add another tablespoon of oats
- The dough should feel like play dough, not cookie batter, so adjust accordingly
03 -
- Let the dough rest for five minutes before rolling, it makes the mixture less sticky and easier to work with
- These actually taste better on day two when the flavors have had time to become best friends