Description

These Pumpkin Spice Protein Balls are a delicious and nutritious snack, perfect for a quick energy boost or a healthy treat. Made with rolled oats, vanilla protein powder, pumpkin puree, nut butter, and warm spices like cinnamon, nutmeg, and ginger, they capture the essence of fall flavors while packing a protein punch. The addition of maple syrup adds natural sweetness, and optional mini chocolate chips provide a delightful touch of indulgence. No baking is required, making these no-cook protein balls an easy and convenient option for meal prep or on-the-go snacking.

Ingredients

Scale

Dry Ingredients

1 cup rolled oats
1 scoop (30g) vanilla protein powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger

Wet Ingredients

1/2 cup pumpkin puree
1/2 cup nut butter (almond or peanut)
1/4 cup maple syrup

Optional

1/4 cup mini chocolate chips

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Instructions

Combine dry ingredients: In a mixing bowl, combine the rolled oats, vanilla protein powder, cinnamon, nutmeg, and ginger. Mix until well combined to evenly distribute the spices and protein powder.
Add wet ingredients: Pour in the pumpkin puree, nut butter, and maple syrup to the dry mix. Stir vigorously until the mixture becomes sticky but manageable, forming a cohesive dough-like consistency.
Fold in chocolate chips (optional): If using, gently fold the mini chocolate chips into the mixture, ensuring they are evenly distributed without breaking them up.
Form the balls: Using your hands, roll small portions of the mixture into balls about one inch in diameter, making sure they are compact to hold together.
Chill to set: Place the protein balls on a parchment-lined baking sheet or plate and refrigerate for at least 30 minutes to firm up before serving or storing.

Notes

You can substitute the nut butter with sunflower seed butter for a nut-free version.
Use gluten-free oats if you require a gluten-free snack.
Store the protein balls in an airtight container in the refrigerator for up to one week.
For a different flavor profile, try adding pumpkin pie spice instead of individual spices.
If the mixture is too sticky to roll, refrigerate it for 10-15 minutes before forming the balls.