Recipe: Pumpkin Power Balls
Back-to-school season and fall pumpkins are the perfect pair! Kids can easily help prepare this lunch-box-friendly recipe, which is shown to boost their interest in trying new and different foods. The fun “optional” add-ins allow for customization to please the palates of all ages. These pumpkin power balls are a fabulous alternative to pre-packaged granola bars, making them a great snack for kids and adults alike. They feature nourishing ingredients like whole grain oats, pumpkin, and flaxseed, which are high in fiber, as well as almond butter, offering healthy fats and some plant-based protein. The spices add an incredible burst of seasonal flavor and can’t be discounted from a nutrition perspective either. Herbs and spices are rich sources of antioxidants and provide health benefits all on their own!
Pumpkin Power Balls
Serves 8
Ingredients:
- 1 1/2 C rolled oats
- 1/4 C ground flaxseed or 2 Tbsp chia seeds
- 1/2 Tbsp cinnamon
- 1/2 tsp dried ginger
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1/2 C 100% pure canned pumpkin
- 1/2 C almond butter
- 1/4 C pure maple syrup
- Optional mix ins: 1/4 C raisins, 1/4 C semisweet chocolate chips, and/or 1/4 C unsweetened coconut flakes
Directions:
- In a large bowl, add oats, flaxseed or chia, cinnamon, ginger, nutmeg, and cloves. Stir to combine.
- In a medium bowl, add pumpkin, almond butter and maple syrup. Stir to combine.
- Add pumpkin mixture to oat mixture in a large bowl, followed by desired mix ins. Fold and press the mixture with a spatula to combine evenly.
- Use clean hands or a medium sized cookie scoop to shape mixture into 1-inch balls.
- Refrigerate 10 minutes before serving to allow them to set, and refrigerate leftovers in an airtight container up to one week.
Swaps:
- For the almond butter: tahini or sunflower seed butter
- For the maple syrup: honey
- For the ginger, nutmeg, and cloves: 1 1/2 tsp pumpkin pie spices
- For the chocolate chips: dairy-free chocolate chips
