Ingredients
Scale
- 1 ½ cups old-fashioned rolled oats
- ½ cup creamy peanut butter
- 1/3 cup pumpkin puree (ensure it is not pumpkin pie filling)
- ¼ cup vanilla or unflavored protein powder
- 2 tablespoons maple syrup or honey
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ¼ cup mini chocolate chips (optional)
- A pinch of salt
Instructions
- In a large mixing bowl, stir together the creamy peanut butter, pumpkin puree, maple syrup, and vanilla extract. Whisk until the mixture is completely smooth and the pumpkin is well-incorporated into the peanut butter.
- Add the rolled oats, protein powder, pumpkin pie spice, and a pinch of salt to the bowl. Use a sturdy spatula to fold the ingredients together. Continue mixing until a thick, slightly sticky dough forms and all the oats are coated.
- If you are using mini chocolate chips or seeds, fold them into the mixture now. Ensure they are evenly distributed throughout the dough so every bite has a bit of texture and sweetness.
- Place the bowl in the refrigerator for about 20 to 30 minutes. Chilling the dough makes it much easier to handle and prevents it from sticking to your hands when you start rolling.
- Scoop about one tablespoon of the mixture at a time and roll it between your palms to form a ball. Repeat this process until all the dough is used. You should end up with approximately 14 protein balls.
- Cook Time: 15 minutes
- Diet: Vegetarian, Vegan, Gluten-Free