Go Back

Pumpkin Protein Balls

Pumpkin protein balls are no-bake, golden oat bites with a pumpkin-spice hue and melty chocolate chips. You mix, chill until firm, then roll into 1-inch balls for an easy grab-and-go breakfast snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling 30 minutes
Total Time 45 minutes
Servings: 20 balls
Course: Breakfast
Cuisine: American
Calories: 96
Ingredients Method Notes

Ingredients
  

Pumpkin Protein Balls
  • 1 cup old-fashioned rolled oats
  • 1 scoop vanilla protein powder (30g)
  • 0.5 cup pumpkin puree blotted very dry
  • 0.33 cup almond butter or peanut butter
  • 3 tbsp maple syrup or honey
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 0.25 tsp salt
  • 0.33 cup mini chocolate chips or dried cranberries
  • 1 cinnamon for rolling as desired

Method
 

Prep and mix
  1. Blot the pumpkin puree very dry so the mixture firms up in the fridge.
  2. Combine old-fashioned rolled oats, vanilla protein powder, blotted pumpkin puree, almond butter or peanut butter, maple syrup or honey, pumpkin pie spice, cinnamon, vanilla, and salt; mix until fully combined.
  3. Fold in mini chocolate chips or dried cranberries, then refrigerate for 20 minutes until the mixture is firm.
Shape and chill
  1. Scoop into 1-inch balls, and roll in cinnamon for rolling if desired for a speckled finish.
  2. Refrigerate the protein balls until firm, then serve or store in the fridge up to 5 days.

Notes

Pro tip: blot pumpkin puree thoroughly (use paper towels) to avoid soft balls. Store covered in the refrigerator up to 5 days; freezing is not recommended because the texture can become crumbly when thawed. For a dairy-free option, simply choose almond butter (already dairy-free) and keep your vanilla protein powder dairy-free if needed.