Having well-balanced snacks on hand that offer whole-grain carbohydrates, plant-based protein, healthy fat, and plenty of micronutrients will help you stay energized throughout the day. What’s more, this snack comes together in 15 minutes, requires zero cooking, and gives you a chance to get your hands a little messy. Bonus if you have young ones who love to help out in the kitchen! Enjoying healthy snacks while connecting with family members — that’s how to optimize lifestyle.
¼cuppumpkin puree (fresh or BPA-free canned, pumpkin only)
1tbsphemp seeds (hulled)
2medjool dates (pitted)
1tspvanilla extract
¼cuppecans (optional) chopped
For Rolling (optional), see Chef’s Notes
1tspcinnamon
1tbspcoconut sugar
Directions
1
Add ½ cup oats (reserve the other half for later), cinnamon, ginger, nutmeg, salt (if using), almond butter, pumpkin puree, hemp seeds, dates, and vanilla extract to a food processor.
2
Blend until a dough-like texture.
3
Transfer the mixture to a medium-sized mixing bowl. Stir in the remaining ½ cup oats and chopped pecans, if using. Set aside.
4
Blend the cinnamon and sugar in a small bowl.
5
With clean hands, grab a tablespoon of dough and roll it into a ball. Roll in the cinnamon and sugar mixture, if using. Place on a parchment-lined small baking sheet. Do this with the remaining dough. You should get approximately 16 bites.
6
Freeze for 1–2 hours before enjoying.
Chef's Notes
Substitutions
Substitute organic puffed whole grains like puffed brown rice, amaranth, or millet in place of oats.
Substitute peanut butter or other nut or seed butter of your choice in place of almond butter.
Instead of pumpkin puree, try sweet potato or butternut squash puree.
Sugar-free
Omit the coconut sugar and just use cinnamon or skip the “for rolling” ingredients altogether. They’re tasty without the cinnamon and coconut sugar. Or, you can substitute hemp seeds, crushed pumpkin seeds, or more chopped pecans for rolling instead of cinnamon and sugar.
Nut-free
Use raw pumpkin seeds in place of pecans.
Storage
Store leftovers in an airtight container in the refrigerator for up to one week or freeze for up to one month.
Ingredients
1cuporganic rolled oats
¾tspground cinnamon
¼tspground ginger
2pinchesground nutmeg
2pinchessalt (optional)
2tbspalmond butter or tahini
¼cuppumpkin puree (fresh or BPA-free canned, pumpkin only)
1tbsphemp seeds (hulled)
2medjool dates (pitted)
1tspvanilla extract
¼cuppecans (optional) chopped
For Rolling (optional), see Chef’s Notes
1tspcinnamon
1tbspcoconut sugar
Directions
1
Add ½ cup oats (reserve the other half for later), cinnamon, ginger, nutmeg, salt (if using), almond butter, pumpkin puree, hemp seeds, dates, and vanilla extract to a food processor.
2
Blend until a dough-like texture.
3
Transfer the mixture to a medium-sized mixing bowl. Stir in the remaining ½ cup oats and chopped pecans, if using. Set aside.
4
Blend the cinnamon and sugar in a small bowl.
5
With clean hands, grab a tablespoon of dough and roll it into a ball. Roll in the cinnamon and sugar mixture, if using. Place on a parchment-lined small baking sheet. Do this with the remaining dough. You should get approximately 16 bites.
