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Harvest Blend Protein Balls

Print Recipe
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups old-fashioned rolled oats use certified gluten-free if needed
  • 1/2 cup vanilla or unflavored protein powder whey, pea, or collagen—your call
  • 1/2 cup natural almond butter or peanut, cashew, or sunflower seed butter
  • 1/3 cup pumpkin puree not pie filling
  • 3 tablespoons pure maple syrup adjust to taste
  • 2 tablespoons chia seeds or ground flaxseed
  • 1/4 cup chopped pecans or walnuts optional but excellent
  • 1/4 cup dried cranberries reduced sugar if possible
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1–3 tablespoons milk almond, oat, dairy—add as needed for texture
  • Optional coatings unsweetened shredded coconut, crushed pepitas, mini dark chocolate chips, cocoa powder

Method
 

  1. In a large bowl, combine oats, protein powder, chia seeds, spices, and salt. Stir to distribute evenly.
  2. Add almond butter, pumpkin puree, and maple syrup. Stir with a sturdy spoon or use clean hands when it gets thick.
  3. If the mixture feels crumbly, add milk 1 tablespoon at a time until it holds together when pressed. If it's too soft, sprinkle in more oats or protein powder.
  4. Fold in chopped nuts and dried cranberries. If using chocolate chips, add them now—no judgment.
  5. Pop the bowl in the fridge for 10 minutes. This makes rolling easier and less sticky.
  6. Scoop about 1 heaping tablespoon per ball (roughly 20–24 balls). Roll between your palms until smooth.
  7. Roll balls in coconut, crushed pepitas, or a light dusting of cocoa for extra flair and texture.
  8. Place on a lined tray and refrigerate 30 minutes to firm up. Then transfer to an airtight container.