• In a large mixing bowl, stir oats, chia seeds, protein powder, and pumpkin pie spices.
• Add in fresh, drippy almond butter, pumpkin puree, and maple syrup.
• Stir the ingredients together with a silicone spatula. It becomes dryer and harder to stir, so I like to grease my hands and knead/squeeze ingredients together. If too dry, stir in 1-2 tablespoons of melted coconut oil or water.
• Use a small cookie dough scoop to scoop out some batter, pack well, then roll between greased hands into a ball.
• Place each protein ball on a plate covered with parchment paper and repeat with the remaining batter. You should make 16 protein balls.

Storage

• Store in an airtight container in the fridge for up to 4 days or freeze in zip-lock bags for up to 1 month. Thaw at room temperature for a few hours before eating.