As a busy mom, I’m always on the lookout for easy and healthy snacks that I can whip up in no time. You know how it is; between work, school runs, and after-dinner activities, there’s hardly any time left for complicated recipes.
That’s why I got excited when I discovered these scrumptious no-bake pumpkin protein balls. They’re perfect for those moments when you crave something sweet yet nutritious. Plus, they’re a fantastic way to use up any leftover pumpkin puree from Fall feasts!
Now, I’m no professional chef, but I love seeing my family smile when I serve something homemade and wholesome. These pumpkin protein balls have quickly become a hit in our home. They’re not just delicious, but they’re packed with protein and good-for-you ingredients. And the best part? They only take about 15 minutes to make!
Creating something delightful without spending too much time or effort really works like a charm on busy days. So, next time you need a snack, instead of reaching for the store-bought stuff, take a moment to make these delightful treats. Trust me, you’ll be glad you did!
How to Make No-Bake Pumpkin Protein Balls
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Ingredients
- 1 cup gluten-free rolled oats
- 1/2 cup almond butter
- 1/3 cup pumpkin puree
- 2 scoops vanilla-flavored protein powder
- 1 tsp pumpkin pie spice
- 1/4 cup raw honey (or maple syrup for a vegan option)
Directions
- Begin by placing your rolled oats, almond butter, pumpkin puree, vanilla protein powder, and pumpkin pie spice in a large mixing bowl. Add in the honey or maple syrup for sweetness.
- Using a spatula or your clean hands, mix all the ingredients together until they are well combined. The mixture should be sticky enough to hold together when formed into balls.
- Scoop out small portions of the mixture with a mini cookie scoop or a spoon. Roll each portion into small balls using the palm of your hands.
- Arrange the pumpkin balls on a plate or tray in a single layer. No need for perfection—just have fun!
- Place the plate in the freezer and let them chill for about 10 minutes or until firm. This step helps the balls to hold their shape.
- When they’re firm to the touch, your pumpkin protein balls are ready to be enjoyed. Store leftovers (if any) for a quick grab-and-go snack.
Storing Suggestion
Store these pumpkin protein balls in an airtight container in the refrigerator. They’ll last for up to a week when refrigerated. If you want them to last a little longer, consider freezing them for up to a month.
Cooking Tips
If you find the mixture too dry, add a little more pumpkin puree to help bind the ingredients together. Alternatively, if it’s too sticky, sprinkle in some more oats until you achieve the desired consistency. Don’t hesitate to get your hands in there—it’s the best way to ensure everything is well mixed!
Serving Suggestions
Serve these delicious no-bake pumpkin balls as a healthy snack, breakfast bite, or after-school treat. Pair them with a warm cup of tea or coffee. They also make a lovely addition to any holiday snack platter alongside fresh fruits or nuts.
Ingredient Substitutions
If you’re allergic to nuts, substitute the almond butter with sunflower seed butter or soy nut butter. You can also swap the honey with agave nectar for a plant-based option. Feel free to use any brand of protein powder that suits your dietary preferences.
Seasonal Variations
For a winter twist, add a pinch of cinnamon or nutmeg to the pumpkin spice mix. In spring, consider incorporating some dried cranberries or chopped dark chocolate for an exciting change. Seasonal variations allow you to enjoy this recipe year-round while making the most of available ingredients.
Allergen Information
This recipe contains nuts and dairy due to the almond butter and protein powder. For nut allergies, replace almond butter with a nut-free alternative. To avoid dairy, ensure your protein powder is plant-based, and use maple syrup instead of honey.
FAQ
How many servings does this recipe make?
This recipe yields approximately 22 small protein balls, depending on how large you roll them. It’s the perfect size for a batch that can cater to a small family or group for a few days.
Can I use something other than pumpkin puree?
Yes, you can use mashed sweet potatoes or butternut squash as a substitute for pumpkin puree. Both alternatives will give a similar texture and flavor profile to the recipe.
Can these protein balls be made vegan?
Absolutely! Simply use maple syrup instead of honey and ensure your vanilla protein powder is plant-based. With these easy adjustments, the recipe becomes completely vegan.
Are these protein balls suitable for freezing?
Yes, these protein balls can be frozen for up to a month. Place them in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe container or bag for long-term storage.
Can kids help make these protein balls?
Yes, this recipe is great for kids since it requires no stove or oven. They can help mix the ingredients or roll the balls—an excellent way to get them engaged in the kitchen!
What can I use instead of vanilla protein powder?
If you’re out of vanilla protein powder, you can use chocolate protein powder for a different flavor, or replace it with an equal amount of almond flour if you’re not concerned about the protein content.
No-Bake Pumpkin Protein Balls
Ingredients
- 1 cup gluten-free rolled oats
- 1/2 cup almond butter
- 1/3 cup pumpkin puree
- 2 scoops vanilla-flavored protein powder
- 1 teaspoon pumpkin pie spice
- 1/4 cup raw honey or maple syrup for a vegan option
Instructions
- In a large mixing bowl, combine the rolled oats, almond butter, pumpkin puree, vanilla protein powder, pumpkin pie spice, and honey.
- Mix everything together until well combined. Use your hands to ensure the mixture binds nicely.
- Using a small cookie scoop, portion out about 24 small balls. Roll them gently with your hands and place them on a plate.
- Pop the plate into the freezer for about 10 minutes to let them firm up.
- Enjoy these delightful pumpkin protein balls as a healthy snack anytime!
