These Oatmeal Pumpkin Protein Balls are the perfect snack! With hearty oats, nutty peanut butter, and pumpkin spice, they’re both tasty and energizing.
They’re super easy to make, and no baking is needed! I love grabbing a couple for a quick breakfast or as a post-workout treat. Plus, they’re fun to eat while looking like little energy bites! 🎃
Key Ingredients & Substitutions
Old-Fashioned Rolled Oats: These oats give the protein balls the right texture. If you only have quick oats, they can work too, but rolled oats create a better chew. You can substitute oats with almond flour for a gluten-free version, but adjust quantities since flours absorb moisture differently.
Pumpkin Puree: You can use canned pumpkin puree, which is easy and convenient. If you want to use fresh pumpkin, just cook and mash it until smooth. If you’re low on pumpkin, you could switch it out with mashed bananas for a different flavor.
Nut Butter: While peanut butter is common, almond butter or sunflower seed butter makes a great alternative, especially for those with nut allergies. All will work well and impact the flavor slightly depending on your choice.
Protein Powder: For those who want more protein, any flavor will do, but vanilla powder gives the best taste. If you don’t use protein powder, consider adding more oats or a tablespoon of chia seeds for added nutrition.
Sweeteners: Honey and maple syrup are both great for sweetness. If you’re looking for a sugar-free option, stevia or agave syrup could replace these easily, but you’ll want to adjust the measurement to taste.
How Do I Get the Right Texture When Mixing?
Getting the right texture is key to make sure your protein balls hold together well. First, mix dry and wet ingredients separately to avoid clumps. When combining, make sure to blend them thoroughly for an even consistency. If your mixture feels too wet, sprinkle in more oats a tablespoon at a time. If too dry, add a bit more pumpkin or nut butter.
- Combine the dry ingredients in one bowl and the wet ones in another.
- Stir first and then fold in any mix-ins gently.
- Keep adjusting until the mixture is thick but manageable for rolling into balls.
Taking this time at the mixing stage ensures your protein balls stay together and taste great! Enjoy your snack!
Oatmeal Pumpkin Protein Balls Recipe
Ingredients:
- 1 cup old-fashioned rolled oats
- 1/2 cup pumpkin puree (canned or fresh)
- 1/4 cup natural peanut butter or any nut butter
- 1/4 cup honey or maple syrup
- 1/4 cup protein powder (vanilla or unflavored)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Optional: 2 tablespoons mini chocolate chips or pumpkin seeds for mix-ins
Time Needed:
This recipe takes about 15 minutes to prepare and you’ll need to chill the protein balls for at least 30 minutes before serving. Total time will be around 45 minutes before they’re ready to enjoy!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, add in the rolled oats, protein powder, pumpkin pie spice, and a pinch of salt. Stir them together until well combined. This blend will provide a strong base for our yummy protein balls.
2. Combine the Wet Ingredients:
In a smaller bowl, mix together the pumpkin puree, peanut butter, honey (or maple syrup), and vanilla extract until it’s smooth and creamy. Make sure everything is well combined to ensure the flavors mix nicely.
3. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl with the dry ingredients and stir everything together. You want the mix to be thick and sticky enough to hold together. If it feels too wet, sprinkle in a bit more oats or protein powder; if it’s dry, add a little more pumpkin or peanut butter until you reach the perfect consistency.
4. Add Optional Mix-Ins:
If you’d like a little extra flavor and texture, fold in mini chocolate chips or pumpkin seeds at this point. This step is totally up to you, but it does make them even tastier!
5. Roll into Balls:
Using your hands, scoop out about 1 to 1.5 tablespoons of the mixture and roll it into a tight ball. Repeat this step until all the mixture is rolled up. You should get around 12 to 16 protein balls, depending on the size you choose.
6. Chill the Balls:
Place the rolled protein balls on a plate or a baking sheet that’s lined with parchment paper. Pop them into the refrigerator for at least 30 minutes to let them firm up. This helps them hold their shape better.
7. Storage:
Once chilled, you can enjoy your oatmeal pumpkin protein balls! Store them in an airtight container in the refrigerator for up to a week, or freeze them for longer lasting treats.
Enjoy these flavorful and nutritious pumpkin protein balls as a quick breakfast bite, snack, or post-workout boost! They’re delicious and packed with goodness!
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats, but be aware that they may yield a softer texture. Rolled oats provide a chewier bite, so if you prefer that texture, stick with rolled oats whenever possible!
How Can I Adjust the Sweetness?
If you find the mixture too sweet, simply reduce the amount of honey or maple syrup by a tablespoon or two. You can also add unsweetened cocoa powder if you want a chocolate flavor without added sweetness.
Can I Make These Protein Balls Vegan?
Absolutely! To make them vegan, replace honey with maple syrup or agave nectar. Make sure to use a plant-based protein powder and a nut butter that doesn’t contain any dairy.
What’s the Best Way to Store Leftovers?
Store any leftover protein balls in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze them. Just make sure to separate them with parchment paper to prevent sticking!