These Gluten-Free Pumpkin Protein Balls are the perfect snack! Packed with pumpkin flavor and protein, they make a great pick-me-up anytime. Plus, they’re so easy to grab on the go!
Who knew healthy could taste this good? I always keep a batch in the fridge. They’re not only delicious but also make me feel good knowing I’m fueling my body right!
Key Ingredients & Substitutions
Gluten-free rolled oats: These are the base for your protein balls. If you don’t have rolled oats, you can use quick oats, but avoid steel-cut oats as they won’t blend well. Oats are naturally gluten-free, but ensure they’re labeled as such to avoid cross-contamination.
Pumpkin puree: I recommend using unsweetened canned pumpkin for convenience. If you can’t find it, you can easily make your own by roasting and blending fresh pumpkin. Just make sure to drain any excess water. This adds moisture and flavor!
Nut butter: While almond or peanut butter works great, feel free to use sunflower seed butter for a nut-free version. Just keep an eye on the consistency—some nut butters are thicker than others.
Protein powder: A vanilla or unflavored option works best in terms of flavor. If you’re avoiding protein powder altogether, you can increase the oats slightly or add ground flaxseed or hemp seeds for extra nutrition.
How Do You Get Perfectly Rolled Protein Balls?
Rolling these protein balls might seem tricky at first, but it’s straightforward with a few tips. The key is to ensure your mixture has the right consistency—sticky but moldable.
- After mixing, if the dough feels too dry, add a splash more pumpkin puree or nut butter.
- If it’s too wet, sprinkle in a few extra oats or protein powder until you reach the right consistency.
- When rolling, dampen your hands slightly to prevent sticking; this makes shaping them easier!
Chilling them in the fridge is vital! It firms them up and helps them keep their shape, so don’t skip that step. Enjoy snacking on these tasty power bites!
Gluten-Free Pumpkin Protein Balls
Ingredients You’ll Need:
- 1 cup gluten-free rolled oats
- 1/2 cup pumpkin puree (unsweetened)
- 1/4 cup nut butter (such as almond or peanut butter)
- 1/4 cup protein powder (vanilla or unflavored)
- 2 tbsp maple syrup or honey (optional for sweetness)
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 2 tbsp pumpkin seeds (optional)
- 2 tbsp mini dark chocolate chips (optional)
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus an additional 30 minutes to chill in the fridge. In just over half an hour, you’ll have delicious, healthy snacks ready to enjoy!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
Start by grabbing a large mixing bowl. In that bowl, combine the gluten-free rolled oats, protein powder, pumpkin pie spice, and a pinch of salt. Mix it all together so the dry ingredients are evenly blended.
2. Adding Wet Ingredients:
Next, it’s time to add the fun ingredients! Pour in the pumpkin puree, nut butter, maple syrup (or honey, if you’re using it), and the vanilla extract. Now, mix everything together well until you have a sticky dough that holds together nicely.
3. Stir in Extras:
If you like a bit of crunch or sweetness, now is the time to add the pumpkin seeds and mini chocolate chips. Gently stir them into your dough until they’re evenly distributed.
4. Rolling into Balls:
With clean hands, take small portions of the mixture and roll them into balls that are about 1 inch in diameter. Don’t worry if they aren’t perfect; they’ll still taste amazing!
5. Chilling Time:
Line a tray with parchment paper and place your rolled protein balls on it. Pop them in the fridge for at least 30 minutes. This will help them firm up and hold their shape better.
6. Storing Your Snack:
After they’ve chilled, transfer your pumpkin protein balls to an airtight container. Keep them in the refrigerator, and they’ll stay fresh for up to a week. Now you have a delightful snack ready for whenever hunger strikes!
Enjoy this healthy, gluten-free snack packed with pumpkin flavor and protein! Perfect for a quick bite between meals or after a workout.
Can I Substitute the Nut Butter?
Absolutely! If you have a nut allergy or prefer a different taste, you can use sunflower seed butter or a seed-based spread instead. Just make sure it has a similar consistency to nut butter for the best results.
How Can I Make These Balls Vegan?
To make the pumpkin protein balls vegan, simply replace honey with maple syrup. Both sweeteners work well, but maple syrup keeps the entire recipe plant-based!
What’s the Best Way to Store Leftovers?
Store any leftover pumpkin protein balls in an airtight container in the refrigerator. They’ll stay fresh for about a week. For longer storage, you can freeze them in a single layer and then transfer to a freezer-safe bag for up to 2-3 months.
Can I Add Other Mix-ins?
Definitely! Feel free to customize your protein balls. You can add dried fruits, coconut flakes, or even additional spices like cinnamon for extra flavor. Just keep an eye on the moisture levels; the dough should remain sticky but manageable.
