No-Bake Pumpkin Oat Energy Balls

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Pumpkin oat energy balls are an easy no-bake snack idea. They’re also gluten-free. This quick snack uses rolled oats, tahini and pumpkin puree as the base of the recipe. You can add these to kids’ lunches for a healthier treat, and store one in your bag for a quick afternoon energy boost.

pumpkin oat energy balls stacked on a white plate with mini pumpkins in the background

Easy Pumpkin Flavored Snack

  • These pumpkin oat energy balls are the perfect healthy alternative to cookies and sugary baked goods. If you’ve never tried making energy balls before, they’re a whole recipe category in themselves.
  • This is a superfood snack that’s high in protein and fiber. The protein from these energy bites comes from tahini and old-fashioned rolled oats.
  • Protein snacks will provide longer lasting energy – just pack one in your bag for a quick afternoon pick-me-up. These little energy bites might be small, but they’re mighty!
close up of pumpkin oat energy balls stacked on top of eachother

Recipe Ingredients

  • OATS: I recommend using gluten-free whole-rolled oats for this recipe. These are the large flake oats.
  • TAHINI: Tahini is made using sesame seeds. You can also substitute with any nut or seed butter for this ingredient.
  • PUMPKIN PUREE: You can make your own pumpkin puree or use canned pumpkin puree.
  • MAPLE SYRUP: To sweeten the energy bites I used maple syrup. Alternatively, you can also use honey or sugar-free lakanto monkfruit sweetener.
  • CHIA SEEDS: Chia seeds are a great source of fiber, omega-3 fatty acids and protein.
  • PUMPKIN PIE SPICE: You can use store-bought pumpkin pie spice or make your own. Here’s what you’ll need to make 1 Tbsp worth of pumpkin pie spice – 1 ½ tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, ¼ tsp allspice.
  • CHOCOLATE CHIPS: Look for 70% dark chocolate chips which will have minimal refined sugar added to them and will be primarily made from cacao.
looking down at a white plate with pumpkin oat energy balls on it.

How To Make Pumpkin Oat Energy Balls

Here’s a quick overview with full instructions in the recipe card at the bottom of this post.

  1. Add the tahini, pumpkin puree and maple syrup to a large bowl. Mix together.
  2. Add in the old-fashioned rolled oats, chia seeds, and pumpkin pie spice mix.
  3. Fold in the dark chocolate chips, then place the batter in the freezer to chill for 20 minutes.
  4. Use a cookie scoop or spoon to roll the batter into small balls. Place them on a baking sheet or plate and add to the freezer for 1 hour.

STORAGE: Add the energy balls to an airtight container and store them in the fridge for up to 1 week. These energy bites can also be stored in a ziploc bag and frozen for up to 3 months.

Recipe Tips

  • Swap tahini with nut butter or sunflower seed butter. This is what helps the energy balls to stick together.
  • Be sure to let the batter chill in the freezer for 20 minutes before rolling into balls. This will make it much easier when you form them.
  • These energy balls will soften at room temperature. I recommend storing them in the fridge or freezer until ready to serve. If taking for lunch, store in the freezer and pop one into your bag. It will be thawed by lunchtime.
  • Use a small cookie scoop to roll the balls into similar sizes. You can also use a 1 Tbsp measuring spoon.
  • Lay the energy balls flat while freezing. This will help them maintain their shape and keep them from sticking together.
Side angle of white plate with the energy balls

More Energy Ball Recipes

No Bake Pumpkin Oat Energy Balls

Pumpkin oat energy balls are no-bake and gluten-free. This quick snack uses rolled oats, tahini and pumpkin puree as the base of the recipe.
Print Pin Recipe
Prep Time: 15 minutes
Chill Time: 1 hour
Servings: 25 energy balls

Ingredients

Instructions

  • Mix the tahini, pumpkin puree, and maple syrup together in a large bowl.
  • Add in the old fashioned rolled oats, chia seeds, pumpkin pie spice and mix together.
  • Fold the chocolate chips into the batter. Place the batter in the freezer for 20 minutes to chill.
  • Use a cookie scoop or spoon to roll into balls. Place on a baking sheet and freeze for 1 hour.
  • Add to an airtight container in the fridge for up to 1 week.
    These energy balls can also be stored in a bag in the freezer for up to 2 months.

Recipe Notes:

Pumpkin Pie Spice Mix: Use 1½ tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, and ¼ tsp allspice and mix together.
  • Swap tahini with nut butter or sunflower seed butter. This is what helps the energy balls to stick together.
  • Be sure to let the batter chill in the freezer for 20 minutes before rolling it into balls. This will make it much easier when you form them.
  • These energy balls will soften at room temperature. I recommend storing them in the fridge or freezer until ready to serve. If taking for lunch, store in the freezer and pop one into your bag. It will be thawed by lunchtime.
  • Use a small cookie scoop to roll the balls into similar sizes. You can also use a 1 Tbsp measuring spoon.
  • Lay the energy balls flat while freezing. This will help them maintain their shape and keep them from sticking together.

Nutrition

Calories: 120kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 116mg | Fiber: 2g | Sugar: 3g | Vitamin A: 771IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
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