Ingredients
Scale
- 1 ½ cups rolled oats (old fashioned)
- ½ cup creamy peanut butter
- 1/3 cup pure pumpkin puree (not pumpkin pie filling)
- 1/3 cup vanilla or unflavored protein powder
- 1/4 cup maple syrup or honey
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 1/4 cup mini chocolate chips or flax seeds (optional)
- A pinch of salt
Instructions
- In a large mixing bowl, combine the rolled oats, protein powder, pumpkin pie spice, and a pinch of salt. Stir these together until the spices and protein powder are evenly distributed through the oats.
- Add the creamy peanut butter, pumpkin puree, maple syrup, and vanilla extract to the dry mixture. Use a sturdy spatula or a wooden spoon to mix everything together. It might take a little elbow grease to get it fully incorporated, but keep stirring until a thick, sticky dough forms.
- If you are using mini chocolate chips, chia seeds, or flax seeds, fold them into the mixture now. Ensure they are spread evenly throughout the dough so every bite has a bit of crunch or sweetness.
- Place the bowl in the refrigerator for about 20 to 30 minutes. This step is optional but highly recommended, as it allows the oats to absorb some moisture and makes the dough much easier to roll into balls without sticking to your hands.
- Using a tablespoon or a small cookie scoop, portion out the dough and roll it between your palms to form balls about one inch in diameter. You should get approximately 14 to 16 balls depending on the size.
- Cook Time: 15 minutes
- Diet: Gluten-Free, Vegan-Option