1-First Step: Gather Your Ingredients Start by getting everything ready, known as mise en place. Measure out 2 1/4 cups old fashioned oats, 1/2 teaspoon fine sea salt, 1 teaspoon pumpkin spice, 1/4 cup chia seeds, 1/2 cup pumpkin puree, 1/4 cup peanut butter, 1/4 cup maple syrup, and 1/3 cup vegan chocolate chips if using. For vegan adaptations, ensure your peanut butter is nut-free, like sunflower seed butter, and use agave for the sweetener. This step helps avoid any rush and keeps your chia pumpkin protein balls assembly smooth.

2-Second Step: Mix the Wet Ingredients In a bowl, combine the wet ingredients first for even blending. Mix the 1/2 cup pumpkin puree, 1/4 cup peanut butter, and 1/4 cup maple syrup until smooth and creamy. If you’re making these pumpkin chia protein bites low-calorie, swap some peanut butter for a lighter option like powdered protein. This creates a base that’s easy to work with and ensures your chia pumpkin protein balls have the right moisture level.

3-Third Step: Prepare the Dry Ingredients Now, handle the dry components by grinding the 2 1/4 cups oats in a blender or food processor until they turn into fine oat flour, which takes about 1-2 minutes. In a separate bowl, whisk together the ground oats, 1/2 teaspoon sea salt, 1 teaspoon pumpkin spice, and 1/4 cup chia seeds. For gluten-free versions, use certified gluten-free oats to keep these healthy chia pumpkin balls safe for everyone.

4-Fourth Step: Combine Wet and Dry Mixtures Fold the wet mixture into the dry ingredients until a thick dough forms; this might take a minute of stirring. If the dough feels too dry, add a splash of plant milk; if it’s too wet, mix in more oats. For dietary needs, like vegan swaps, ensure all additions align with plant-based choices. This step is key for getting the perfect texture in your chia pumpkin protein balls.

5-Fifth Step: Add Mix-Ins and Portion the Dough Once the dough is ready, stir in the 1/3 cup vegan chocolate chips and pulse gently if using a processor. Use a small cookie scoop to portion out 1-1.5 tablespoons per ball, then roll them between your palms to shape about 20-22 balls. For more breakfast bake ideas like this one, check out similar recipes on the site.

6-Sixth Step: Chill the Balls Place the shaped balls on a plate or baking sheet and chill them in the refrigerator for at least one hour to firm up. This step helps them hold their shape and enhances the flavors in these pumpkin protein balls. If baking for a firmer texture, preheat your oven to 325°F (160°C) and bake for 8-12 minutes, then cool completely before chilling.

7-Final Step: Serve and Enjoy After chilling, your chia pumpkin protein balls are ready to eat. For added flair, coat them in crushed nuts or cocoa powder. Serve as a quick snack, and remember to adjust for low-calorie needs by reducing add-ins. These homemade chia pumpkin protein balls make a great portable treat for busy days.