Pumpkin No-Bake Protein Balls

Pumpkin No-Bake Protein Balls

Whether you are going to the gym or going on a long run, you should be fueling your body with good food before and after your workout! It can be difficult to find/make good food when you are living on campus, but these delicious Pumpkin No-Bake Protein Balls are easy to make in a residence hall or apartment! Munch on these before a workout for a healthy boost of energy or after for a tasty recovery snack!

photo by Hannah Klein

Begin by collecting all of your ingredients. Oatmeal and peanut butter are both great sources of protein– two tablespoons of each hold more than 10 grams of protein! The cup of pumpkin in this recipe will also help with digestion and add a little vitamin C to your diet.

 

photo by Hannah Klein

Maple syrup is an awesome sweetener to use in baking and cooking. Try to use natural sweeteners when making recipes like this instead of white table sugar.

 

photo by Hannah Klein

Thoroughly mix all of your ingredients together in a large bowl. Possibly the most important ingredient in this recipe, ground flax seed, is chock full of omega-3 fatty acids which are shown to improve heart health. Flax seed also contains fiber to help improve digestion.

 

photo by Hannah Klein

Divide your ingredient mixture into tablespoon-sized balls on a cookie sheet or plate and refrigerate. If these healthy treats stay covered and refrigerated, they should stay fresh for about two weeks. Pop a few in a tupperware and take them to the gym or munch on one while you stretch after a run. Enjoy!

 

Pumpkin No-Bake Protein Balls Recipe:

3 cups dry oatmeal

1 cup canned pumpkin

1 cup peanut butter (or almond butter)

2/3 cup maple syrup

1 teaspoon cinnamon

1 teaspoon vanilla extract

4 tablespoon ground flax seeds

1 cup small chopped nuts (I used walnuts!)

1/2 cup mini dark chocolate chips (optional)

(inspired by cleanfoodcrush.com)

 

“Find something you’re passionate about and keep tremendously interested in it.” – Julia Child

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