These easy pumpkin-spiced coconut oat balls make a great, packable afternoon snack or a delicious party appetizer.

Laura Marzen, R.D., L.D.
Source: Diabetic Living Magazine, Winter 2019


Recipe Summary

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F.

  • Place oats, almonds, and coconut on a large rimmed baking sheet. Bake, stirring once or twice, until lightly browned, 8 to 10 minutes. Cool completely on a wire rack.

  • Combine pumpkin, honey, pumpkin pie spice, salt, and cayenne in a large bowl. Stir in the toasted oat mixture.

  • Shape the mixture into 20 balls, about 2 teaspoons each. Place the balls on a serving tray. Serve immediately or cover and refrigerate for up to 2 days.


Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

Nutrition Facts

114 calories; protein 3.1g 6% DV; carbohydrates 15.2g 5% DV; dietary fiber 2.8g 11% DV; sugars 4.8g; fat 5.4g 8% DV; saturated fat 2g 10% DV; cholesterolmg; vitamin a iu 2870.1IU 57% DV; vitamin c 0.9mg 2% DV; folate 10.6mcg 3% DV; calcium 27.9mg 3% DV; iron 1mg 6% DV; magnesium 31.4mg 11% DV; potassium 127.3mg 4% DV; sodium 103.7mg 4% DV.