Taking a break from soup today and giving you a boost of energy…which we all need in February!
An easy peasy, no bake Pumpkin Spice Energy Balls!
This recipe will give you about 35 energy balls that keep well in the fridge or freezer to be used at just the right time! A mixture of seeds and pumpkin puree (which could be substituted with sweet potato), you’ll get a naturally sweetened treat.
- 1/2 cup shelled pumpkin seeds
- 1/2 cup sunflower seeds
- 1 tbsp chia seeds
- 1/2 cup almonds
- 1/2 cup pumpkin puree
- 1 cup chopped & pitted dates
- 1/2 cup rolled oats
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 2 tsp vanilla
- Place the nuts and seeds in a food processor or high speed blender and pulse to chop into a fine meal.
- Pour into a bowl and set aside.
- Pour the remaining ingredients into the food processor and process to chop and blend well.
- Add the nut meal and pulse several times until well combined.
- Scoop mixture into a bowl and freeze for 30 minutes.
- Remove from freezer. Using a small melon ball scoop portion out 1 heaping tbsp at a time and form into balls, rolling with your hands.
- Store in an airtight container in the freezer.
Whip some of these babies up when you need a little sweet pick me up without refined sugar! A great pre-workout lift!
Pumpkin Spice has quickly become the official Fall flavour. You can get almost anything Pumpkin Spiced these days so we are embracing the Pumpkin Spice and Val came up with a super baked oatmeal….and that’s right…it’s Pumpkin Spice. 🙂
This is not your Mother’s oatmeal.
We all know that oatmeal is traditionally eaten at breakfast but I declare this Pumpkin Spice Oatmeal to be not only a great breakfast but an amazing snack and dare I say, dessert! This recipe can easily be made to be gluten free simply by using gf oats and vegan by using flax eggs instead of regular eggs.
Pumpkin Spice Baked Oatmeal
- 2 3/4 cups old fashioned oats
- 1 tsp cinnamon
- 3/4 tsp pumpkin pie spice (a mix of cloves, allspice, cinnamon, ginger and nutmeg)
- 1/2 tsp salt
- 1 tsp baking powder
- 1/3 cup dark brown sugar
- 1 cup milk or non-dairy milk
- 2 cups pumpkin puree
- 1 egg
- 1 tbsp pure vanilla essence
- 2 tbsp maple syrup
- 1/3 cup pecans or walnuts
1. Preheat oven to 400 F.
2. In a medium sized bowl, mix together all of the dry ingredients.
3. In a large bowl, whisk together all of the wet ingredients until well combined.
4. Pour the dry ingredients into the wet and mix well.
5. Grease a 3 quart casserole dish and pour the mixture into the dish.
6. Garnish with raw nuts and bake for 25-30 minutes or until golden and firm.
7. Serve with a drizzle of maple syrup and yogurt or coconut cream. Delicious for breakfast, as a warm dessert or as a healthy snack. For a vegan version replace the egg with a flax egg and the milk with non-dairy milk. I use plain almond milk in this recipe.
She had me at maple syrup. If I can put maple syrup on my breakfast, I am happy. Seriously though…this is a great way to get your oatmeal like your Mother told you to eat!