1 cup old-fashioned rolled oats (use gluten-free oats if you are gluten sensitive or intolerant)
1/2 cup pumpkin puree
1/4 cup peanut or almond butter (try sunflower seed butter for a nut-free version)
1/4 cup maple syrup
2 teaspoons ground flaxseed
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon sea salt
Optional: 1/4 cup chocolate chips
In a large bowl mix all ingredients together. Then, roll into tablespoon sized balls (use an ice cream or cookie scoop to help you get an even size) and place each ball on a parchment-lined baking sheet. Freeze for 1 hour before serving.
Storage tip: You can store this snack in a sealed container in the fridge for about a week or in the freezer for 3 months.
© 2020 Suzanne Boothby. Used with permission.