Ingredients:
- ¾ cup rolled oats (certified gluten-free if needed)
- ¼ cup natural nut butter (almond or peanut butter)
- ¼ cup pumpkin puree (not pie filling)
- 3 scoops of vanilla protein powder (or 1 scoop if using a higher-protein brand)
- ¼ cup honey or maple syrup
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 2 tablespoons mini chocolate chips
Directions:
- In a medium bowl, combine the nut butter, pumpkin puree, honey or maple syrup, cinnamon, and pumpkin pie spice. Mix thoroughly.
- Add the rolled oats and vanilla protein powder. Mix until all ingredients are well combined and the mixture forms a sticky dough.
- Shape the mixture into 1-inch (walnut-sized) balls.
- Gently press a few mini chocolate chips into each ball.
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Place the finished protein balls on a parchment-lined tray and refrigerate for at least one hour to help them firm up.
(*I drizzled some chocolate on mine*) - Store the protein balls in an airtight container in the refrigerator for up to 5 days.
Athlete Modifications (optional):
- Boost protein: Add an extra scoop of protein powder + a splash more pumpkin purée or nut butter for texture. Mix in 1–2 Tbsp hemp or chia for extra protein + omega-3s.
- Dial carbs/fats: Adjust oats (carbs) and nut butter (fats) to your needs. Cutting fat? Swap half the nut butter for powdered PB.
- Festive (and better-for-you) decor: Skip chocolate chips—use raisins or dried cranberries for faces; finish with chopped pumpkin seeds as the “stem.”
- Go vegan:Use plant-based protein and trade honey for maple syrup.
