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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. They work for breakfast or as an after school snack, too. Plus they’re fun to make—even kids can help with the rolling!
Ingredients for Making Pumpkin Oatmeal Bites
To make these pumpkin oatmeal energy bites, start by gathering the following ingredients:
- Rolled Oats – Look for rolled oats or old-fashioned oats, not porridge oats or quick oats.
- Miniature Chocolate Chips – Or finely chopped dark chocolate. 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.
- Creamy Peanut Butter – Or other nut butter of choice. For nut free substitutions, see my suggestions below.
- Honey – You’ll need honey, maple syrup, date syrup, or agave nectar, to sweeten.
- Chia Seeds – Chia seeds at fiber, protein, and a bit of crunch. Feel free to omit if you don’t have any on hand.
- Pumpkin Purée – Look for pure pumpkin purée, not pumpkin pie filling.
- Spices – You’l need ground cinnamon, ground ginger, ground nutmeg, and ground cloves, plus some kosher salt. I’ve used a decent amount of spices to really capture the flavors of fall; feel free to adjust to suit your taste.
Allergy-Friendly Substitution Ideas
These pumpkin oatmeal balls are egg-free and gluten-free. With some simple substitutions, they’re easily adapted for other allergies and sensitivities as well:
- 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 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.
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
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!
Pumpkin Oatmeal Balls
- Total Time: 1 hour 45 minutes
- Yield: 18-20 1 1/2-inch balls 1x
Description
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 (1/4 cup)
18 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
1/8 teaspoon kosher salt
Pinch ground cloves
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.
Transfer bowl to the refrigerator and chill until firm, about 1 hour.
With a cookie scoop, divide the mixture into 18-20 portions.
Use your hands to roll each portion into a ball. Place 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 one week.
- Prep Time: 15 minutes
- Chilling Time: 90 minutes
- Category: Breakfast
- Method: No Bake
- Cuisine: Breakfast