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Pumpkin Chocolate Chip Protein Bites

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Servings: 18 servings
Ingredients Method

Ingredients
  

  • 1 cup rolled oats (old-fashioned; quick oats also work but change the texture slightly)
  • 1/2 cup pumpkin puree 100% pumpkin, not pie filling
  • 1/2 cup vanilla or unflavored whey or plant-based protein powder about 45–60 g
  • 1/4 cup nut butter almond, peanut, or cashew; choose creamy
  • 2–3 tablespoons maple syrup or honey adjust for sweetness and binding
  • 2 tablespoons mini chocolate chips dark or semi-sweet
  • 1 tablespoon chia seeds optional, for extra fiber and structure
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice or 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger
  • Pinch of sea salt
  • 1–3 tablespoons milk or water only if needed, to adjust consistency

Method
 

  1. Pulse the oats (optional). For a softer bite, blitz the oats in a food processor for 5–10 seconds. If you like more chew, leave them whole. Your snack, your rules.
  2. Mix the wet team. In a large bowl, stir together pumpkin puree, nut butter, maple syrup/honey, and vanilla until smooth and glossy.
  3. Add the dry team. Stir in protein powder, oats, pumpkin pie spice, chia seeds, and salt. Use a sturdy spatula. If it's too dry and crumbly, add milk 1 tablespoon at a time. If it's too sticky, add a tablespoon of oats or protein powder.
  4. Fold in chocolate chips. Keep a few for the tops if you want that bakery look.
  5. Chill the dough (10–15 minutes). This firms it up and makes rolling easier. Also prevents chocolate from smearing like you finger-painted your snack.
  6. Roll into bites. Scoop about 1 heaping tablespoon per ball (around 18–22 bites). Roll tight for better hold.
  7. Set and serve. Refrigerate for 20 minutes to set. Eat straight from the fridge or let them warm up for ultra-soft, cookie-dough vibes.