Pumpkin Oatmeal Balls
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An easy recipe for pumpkin oatmeal balls made with nut butter, chia seeds, honey, real pumpkin purée, and dark chocolate. Highly adaptable and with no cooking required, these are the best pumpkin energy bites for autumn!
Why Make These Pumpkin Oatmeal Balls?
As we head into autumn, I’ve been craving healthy, seasonal snack and breakfast ideas, and these spiced pumpkin oatmeal bites definitely fit the bill. They’re made with pumpkin purée (not pie filling), maple syrup or honey, rolled oats, chia seeds, and an assortment of spices (nutmeg, ginger, cinnamon) that absolutely scream autumn. And because I think chocolate and pumpkin is an especially underrated combo, I’ve also tossed in a quarter cup of miniature chocolate chips.
These spiced pumpkin oatmeal balls come together quickly and are great for meal prep, since they’re convenient to transport (just pop them in a plastic bag or reusable container) and will keep well for a week or so in the fridge. I love having them on hand for a quick bite between meals or an easy grab-and-go option when I’m running out the door. Like my cookie dough date balls and chocolate oatmeal balls, this pumpkin version works for breakfast or as an after school snack. Plus they’re fun to make—even kids can help with the rolling!
Ingredients for Making Pumpkin Oatmeal Bites
- Oats – Look for rolled oats or old-fashioned oats, not porridge oats or quick oats. Quick/instant-style oats will make the oatmeal balls too mushy, while steel-cut oats are too chewy and firm.
- Miniature Chocolate Chips – I don’t like using full-sized chocolate chips for oatmeal bites; they’re just a little bit too big, so they make the balls difficult to roll. If you can’t find mini chips, substitute finely chopped chocolate.
- Creamy Peanut Butter – Or other nut butter of choice. For nut free substitutions, see my suggestions below.
- Sweetener – You can use honey, or your favorite liquid sweetener. Sugars like caster or granulated won’t work here; you need to use a sticky liquid sweetener, since it helps to bind the oats and other ingredients together.
- Chia Seeds – Chia seeds add fiber, protein, and a bit of crunch. I like to repurpose the seeds left over after making my chocolate chia or almond milk chia seed pudding. You can omit the chia seeds if you don’t like them, or increase the quantity for extra fiber.
- Pumpkin Purée – Look for pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling already contains spices; you’ll be adding your own. If you’re in the UK, you can purchase canned pumpkin in the “American foods” aisle at Sainsbury’s. You can also make your own purée, using my butternut squash purée instructions as a guide.
- Spices – You’ll need ground cinnamon, ground ginger, ground nutmeg, and ground cloves, plus salt. I’ve used a decent amount of spices to really capture the flavors of fall; feel free to adjust to suit your taste. You can also play around with other spices, such as homemade mixed spice or pumpkin spice, or toss in tiny pieces of candied ginger.
Allergy-Friendly Substitution Ideas
- Dairy Free – Choose a dairy-free dark chocolate or chocolate chips, or omit the chocolate altogether.
- Vegan – If honey isn’t part of your diet, sweeten the oats with agave nectar or maple syrup instead.
- Peanut-Free – Replace the peanut butter with almond butter or cashew butter.
- Nut-Free – Substitute sunflower butter or pumpkin seed butter.
Pumpkin Oatmeal Balls
- Total Time1 hour 45 minutes
- Yield18-20 1 1/2-inch balls 1x
An easy recipe for pumpkin oatmeal balls made with nut butter, chia seeds, honey, real pumpkin purée, and dark chocolate.
Ingredients
125 grams rolled oats (1 1/4 cups)
50 grams miniature chocolate chips (1/4 cup), or finely chopped dark chocolate
70 grams creamy peanut butter, or other nut butter of choice (1/4 cup)
80 grams honey or maple syrup (1/3 cup)
20 grams chia seeds (2 tablespoons)
90 grams pumpkin purée (1/4 cup + 2 tablespoons)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Pinch ground cloves
1/8 teaspoon kosher salt
Instructions
Line a quarter sheet tray with parchment, wax paper, or a silicone baking mat. Set aside.
In a bowl, stir together oats, chocolate chips, peanut butter, honey, chia seeds, pumpkin pureé, spices, and salt.
Refrigerate 1 hour, or until firm enough to scoop.
With a cookie scoop, divide the mixture into 18-20 portions.
With your hands, squeeze and roll each portion into a smooth ball. Arrange on prepared tray.
Refrigerate for at least 30 minutes, or until ready to serve.
Store leftover pumpkin oatmeal balls in an airtight container in the refrigerator for up to 1 week.
Make-Ahead and Storage Suggestions
You can store pumpkin spice oatmeal energy bites in the refrigerator for about a week. To store, layer balls between sheets of parchment and place in an airtight container. Allow to stand at room temperature for 5-10 minutes prior to eating. These are better (and easier to bite!) when they’re not freezing cold.
Other Pumpkin Spice Recipes You Might Enjoy
Pumpkin Hand Pies
Spiced Pumpkin Butter
Pumpkin Spice Caramels
Pumpkin Spice and White Chocolate Biscotti
Pumpkin Spice Simmer Pot
Pumpkin Spice Overnight Oats
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
