Ingredients
- *Meets low FODMAP guidelines
- 1/2 cup creamy peanut butter
- 3/4 cup pumpkin puree
- 1 1/2 tablespoons maple syrup
- 1 teaspoon pumpkin spice
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups rolled oats
- 1/4 cup flax seed, ground
- 1/2 cup pumpkin seeds, roasted
- 1/4 cup raisins
- 1/4 cup dried cranberries
- 1/4 cup chocolate chips, bittersweet preferred
- 1 tablespoon chia seeds
Preparation
- In a medium bowl, combine peanut butter, pumpkin puree, maple syrup, spices, and salt. In a small bowl, combine the oats, flax seed, pumpkin seeds, raisins, cranberries, chocolate chips and chia seeds.
- Add dry ingredients to wet ingredients and thoroughly combine. Refrigerate 15 minutes.
- Once chilled, roll the mixture into 1 inch balls and place on baking sheet. Transfer the balls to an airtight container and store in the refrigerator for up to 1 week or in the freezer for up to 2 months.
- This recipe does not meet the 2018 MHealthy guidelines.
Categories
- Dessert
- Snack
- Fruit
- Grain
- Plant-Based Protein
- Gluten Free
- Quick and Easy
- GI