Pumpkin and almond energy balls
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.
Chop almonds finely.
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.
Combine pumpkin, honey, spices, salt, and cayenne in a large bowl. Stir in the toasted oat mixture.
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.