Peanut Butter Pumpkin Protein Bites {Gluten Free}

As promised, most of the recipes I share with you this month will involve pumpkin! I have a few other posts planned too for you non-pumpkin lovers out there. So far this week has been super busy. When my schedule gets too hecticΒ I like to plan ahead with meals and snacks. Not only because it makes my life easier, but also because I am always hungry. I tend to live my life meal to meal…I can’t help it.

Peanut butter and pumpkin may seem like a weird combo, but it’s not. It’s delicious! Maybe you have already tried my Peanut Butter Pumpkin Pie Overnight Oats? These Peanut Butter Pumpkin Energy Bites are a yummy treat and a filling little snack.

This is a super easy recipe that can be made in the food processor. If you want to bump up the protein in this recipe you can sub a little bit of the PB2 powder for vanilla protein. I don’t like the taste of protein powder in these as well, but if you use it, the bites will have about 1 more gram of protein each.

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Chia seeds and pumpkin add lots of nutrition to these cute bites. They are also dipped in a tiny bit of chocolate which never hurt anything. Sorry for the random dog pic (well not that sorry) but he was totally invading when I was trying to photograph these energy bites. I couldn’t resist a photo opportunity of that cute, pouting face.

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Enjoy!

Jess

Peanut Butter Pumpkin Protein Bites {Gluten Free}
 
Prep time
Total time
 
Author:
Serves: 12-14 Bites
Ingredients
  • 1 cup gluten free rolled oats
  • ½ cup + 2 tbsp PB2 powdered peanut butter (or use ½ cup PB2 + 1 scoop vanilla protein)
  • 2 tbsp pure maple syrup
  • 1 cup pumpkin
  • 2 tbsp light/unsweetened vanilla almond milk
  • 2 tbsp chia seeds
  • ¼ cup mini semisweet chocolate chips, divided (2 tbsp + 2 tbsp)
  • 1 tsp coconut oil
Directions
  1. Put the gluten free rolled oats into the food processor and process on high for about 30 seconds until the oats are ground in course crumbs.
  2. Add powdered peanut butter. Pulse a few times to combine evenly.
  3. Add the maple syrup, pumpkin, almond milk, and vanilla. Process on high until the mix comes together. You may need to scrape the sides of the food processor 1 time.
  4. Add in the chia seeds and 2 tbsp of chocolate chips. Pulse until evenly distributed.
  5. Use a tablespoon to measure out scoops of the mixture and roll into balls. You will get 12-14.
  6. Once they are all rolled oat you can set them on a plate in the fridge to set up.
  7. In a small, microwave safe dish add 2 tbsp of chocolate chips and 1 tsp coconut oil. Microwave in 15-30 second intervals until melted. Check and stir frequently.
  8. Take the protein bites and dip half of each one into the chocolate and set on wax paper or a plate and place back in the fridge.
  9. Refrigerate the bites for at least 1 hour before enjoying.
Notes
Store in refrigerator.
Make this recipe dairy free by using Enjoy Life chocolate chips!
Nutrition Information
Calories: 104 Fat: 3.7 Saturated fat: 1.2 Carbohydrates: 15 Sugar: 6.3 Fiber: 3.2 Protein: 3.9

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20 thoughts on “Peanut Butter Pumpkin Protein Bites {Gluten Free}

  1. Audrey says:

    I’m not one of those who groans when pumpkin season arrives. I love it and will put it in almost any kind of food! I’m looking forward to your posts!

    Do you find a lot of uses for the powdered peanut butter? I’ve been wondering if I should invest in some to try a few recipes. Hubby groans when I have to toss yet another pricey ingredient I failed to use up (tahini, quinoa).

    • jessicaschlangen says:

      Audrey- There are a ton of recipes on my website that use this stuff! πŸ™‚ If all else fails, throw it in a smoothie.

    • jessicaschlangen says:

      Honey should work. You will want to replace the almond milk with water or another type of milk that you prefer.

    • jessicaschlangen says:

      I am not sure because I never tried it that way. I think it would work though because these stay refrigerated and natural pb/almond butter tends to stay pretty solid in the fridge.

    • jessicaschlangen says:

      I have not tried steel cut oats in any baking, but you could certainly try it! The texture may be slightly different.

    • jessicaschlangen says:

      I like the coconut oil because it helps the chocolate coating harden, but you could just leave it out and melt the chocolate chips for the coating.

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