Hello again! Man I have been horrible at posting on here on a regular basis. I start a writing a post or recipe with the intention of finishing it that day only to get distracted/side-tracked by school, a workout, social life things, my cat, sleep…. I swear I am going to figure this out one day and write on a consistent basis. Maybe i’ll start this week… or next. 🙂 Either way, today I have a delicious fall treat to share with you. This past Sunday I took a break from working on my Nutrition Epidemiology midterm to prep some meals and snacks for the week. No bake energy balls are one of my favorite snacks to have on hand because they are quick to prepare, easy to pack for work/travel, full of lots of nutrients, and effective at satisfying hunger or a sweets craving. This recipe includes pumpkin which is basically a religion during this time of the year. Last week I walked into Trader Joe’s and there were pumpkin flavored products everywhere – every aisle, even at the checkout counter… and you know what: I’m not mad about it. While there, I bought their canned organic pumpkin puree which I used in this recipe, pumpkin flavored tortilla chips, and pumpkin spice coffee which are all really good. Fun fact: the cashier told me that there are 67 seasonal items in the store right now that will only be there for 3 weeks – so if you like pumpkin and squash flavored products, get ’em while you can.
Pumpkin + peanut butter + chocolate + oats = the perfect combination
- 1.5 cup rolled oats
- 3/4 cup pumpkin puree
- 1/2 cup creamy peanut butter
- 1/2 cup pumpkin seeds
- 1/4 cup ground flaxseed
- 1/4 cup raisins
- 1/4 cup cranberries
- 1/4 cup chocolate chips (dairy free)
- 1 tablespoon chia seeds
- 1.5 tablespoon maple syrup
- 1 teaspoon pumpkin spice
- 1/4 teaspoon cinnamon
- Add all ingredients to a bowl, mix together well, and refrigerate for 15 minutes.
- Once slightly chilled, roll the mixture into balls and place on a baking sheet, return to the refrigerator for ~15 minutes.
- Transfer the balls to an airtight container and store in the refrigerator for up to 1 week or in the freezer for up to 2 months.