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Pumpkin Protein Balls

These pumpkin protein balls are a simple, no-bake option when you want something steady and satisfying. Oats, nut butter, seeds, and pumpkin come together for a balanced bite with fiber, healthy fats, and natural sweetness. Kept in the refrigerator or freezer, they’re an easy make-ahead snack that supports energy without feeling overly heavy.

Prep

10m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Pulse all ingredients (except chocolate chips) in a food processor until well-mixed.

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For

20

M

I

2

cup

Oats

1/2

cup

Canned pumpkin puree

1/4

cup

Almond butter, or peanut butter

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Per Serving

Calories

2086kcal

Fat

110g

Carbs

230g

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Notes

I actually prefer this with straight cinnamon because I’m not a huge fan of the nutmeg that is often found in pumpkin pie spice. Just do whatever your heart feels! | Really I think any type of nut or seed butter would work here! It’s just about the flavor you want. I liked peanut butter the best and I didn’t feel like it was overly peanut buttery. | Both honey and maple syrup work really well. Maple syrup is great if you want to keep it vegan. My favorite was 1/4 cup honey and 1/4 cup maple syrup – best of both worlds.

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homepage-image

Pumpkin Protein Balls

These pumpkin protein balls are a simple, no-bake option when you want something steady and satisfying. Oats, nut butter, seeds, and pumpkin come together for a balanced bite with fiber, healthy fats, and natural sweetness. Kept in the refrigerator or freezer, they’re an easy make-ahead snack that supports energy without feeling overly heavy.

Prep

10m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Pulse all ingredients (except chocolate chips) in a food processor until well-mixed.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

20

M

I

2

cup

Oats

1/2

cup

Canned pumpkin puree

1/4

cup

Almond butter, or peanut butter

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Calories

2086kcal

Fat

110g

Carbs

230g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

I actually prefer this with straight cinnamon because I’m not a huge fan of the nutmeg that is often found in pumpkin pie spice. Just do whatever your heart feels! | Really I think any type of nut or seed butter would work here! It’s just about the flavor you want. I liked peanut butter the best and I didn’t feel like it was overly peanut buttery. | Both honey and maple syrup work really well. Maple syrup is great if you want to keep it vegan. My favorite was 1/4 cup honey and 1/4 cup maple syrup – best of both worlds.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel