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Pumpkin and almond energy balls


10 servings

  • 1½ cups oats

  • ½ cup almonds

  • ⅓ cup unsweetened shredded coconut

  • ¾ cup cooked butternut pumpkin

  • 2 tablespoons honey

  • 1 teaspoon ground ginger

  • 1 teaspoon nutmeg

  • ¼ teaspoon salt

  • ⅛ teaspoon cayenne pepper


Preheat oven to 300°F.

  1. Chop almonds finely.

  2. Place oats, almonds, and coconut on a large rimmed baking sheet. Bake, stirring once or twice, until lightly browned, 8 to 10 minutes. Cool completely on a wire rack.

  3. Combine pumpkin, honey, spices, salt, and cayenne in a large bowl. Stir in the toasted oat mixture.

  4. Shape the mixture into 20 balls, about 2 teaspoons each. Place the balls on a serving tray. Serve immediately or cover and refrigerate for up to 2 days.

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