Ingredients

• 2 ½ cups old-fashioned rolled oats
• ½ cup Vanilla Protein Powder (40 g)
• ¼ cup unsweetened shredded coconut
• ¼ cup ground flaxseed (flax meal)
• 2 teaspoons pumpkin pie spice*
• ½ teaspoon ground cinnamon
• Pinch of fine salt
• ½ cup creamy almond butter (use sunflower seed butter for a nut-free version)
• ⅓ cup canned pumpkin puree
• 3 tablespoons pure maple syrup
• 1 tablespoon coconut oil, melted
• 1 teaspoon pure vanilla extract
• ⅓ cup mini chocolate chips (semi-sweet, milk, dark, or dairy-free)
• 3 tablespoons roasted pumpkin seeds, roughly chopped

Instructions

1. In a medium mixing bowl, stir together the rolled oats, vanilla protein powder, shredded coconut, ground flaxseed, pumpkin pie spice, cinnamon, and salt until evenly combined.
2. Add the almond butter, pumpkin puree, maple syrup, melted coconut oil, vanilla extract, mini chocolate chips, and chopped pumpkin seeds. Mix thoroughly until all of the ingredients are well incorporated. Refrigerate the mixture for 10–20 minutes to make it easier to handle.
3. Scoop and roll the chilled mixture into 20–25 evenly sized balls using your hands.
4. Place the finished protein balls in an airtight container and refrigerate for up to 2 weeks. For longer storage, freeze them for up to 3 months.

Notes

• To make this recipe nut-free, simply replace the almond butter with sunflower seed butter.
• If you don't have pumpkin pie spice on hand, combine:
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • A pinch of ground cloves