Description
These Pumpkin Protein Balls are a 7-ingredient, high-protein snack or breakfast made with pumpkin, peanut butter, and granola. No baking required, and they come together in just 10 minutes.
Ingredients
Scale
- 1/2 cup pumpkin puree
- 1/2 cup peanut butter (use regular peanut butter, no-stir or natural will change recipe texture)
- 3 tablespoons honey
- 1 1/3 cups rolled oats
- 2/3 cup granola
- 1 teaspoon pumpkin pie spice
Equipment
- Stand mixer (or large mixing bowl and spoon/spatula)
- Small cookie scoop (1 tablespoon size) or tablespoon for portioning
- Baking sheet or tray
- Parchment paper
Instructions
- In the bowl of a stand mixer, combine all ingredients and mix until fully incorporated (about 2 minutes).
- Use a scoop to portion the mixture evenly, then (with damp hands) roll into 1-inch balls and place them on a parchment covered baking sheet or tray (about 5-7 minutes).
- Refrigerate for at least 1 hour before serving.
Notes
- Damp Hands: Lightly dampen your hands with water to prevent the mixture from sticking while rolling.
- Storage: Keep protein balls in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
- Texture Adjustment: If the mixture is too loose, add a bit more rolled oats or granola.
- Flavor Variations: Mix in mini chocolate chips, shredded coconut, or chopped nuts for added flavor.
- Nut-Free: Use sunflower seed butter or pumpkin seed butter in place of peanut butter.
- Dairy-Free: Ensure granola and any other added ingredients are dairy-free.
- Gluten-Free: Use certified gluten-free rolled oats and granola.
- Vegan: Substitute honey with maple syrup or agave nectar, and use a vegan granola.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Breakfast
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size:
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol: