Ingredients
- ¾ cup old fashioned rolled oats, gluten-free if needed
- ¼ cup almond butter, or cashew butter
- ¼ cup pumpkin puree
- 1 scoop (25 grams) vanilla protein powder
- ½ Tablespoon ground flaxseed
- ½ teaspoon pumpkin pie spice
- 1 teaspoon chia seeds
- 3 Tablespoons maple syrup
- Pinch of cinnamon
- 1 Tablespoon chocolate chips
Instructions
- Place all the ingredients in a large bowl and stir to combine.
- Mixture for the pumpkin protein balls in a large mixing bowl with a metal spoon.
- Once combined, use a small cookie scoop or tablespoon to scoop and form the dough into 12 protein balls.
- Many pumpkin protein balls on a baking sheet after being baked.
- Store in an airtight container in the fridge for 1 week or freezer for up to 3 months.