These easy pumpkin-spiced coconut oat balls make a great, packable afternoon snack or a delicious party appetizer. Source: Diabetic Living Magazine, Winter 2019

Laura Marzen, R.D., L.D.


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; 5.4 g total fat; 2 g saturated fat; 104 mg sodium. 127 mg potassium; 15.2 g carbohydrates; 2.8 g fiber; 5 g sugar; 3.1 g protein; 2870 IU vitamin a iu; 1 mg vitamin c; 11 mcg folate; 28 mg calcium; 1 mg iron; 31 mg magnesium;