Recipe Image

Pumpkin Coconut Energy Balls

  • 20 m
  • 40 m
Laura Marzen, R.D., L.D.
“These easy pumpkin-spiced coconut oat balls make a great, packable afternoon snack or a delicious party appetizer.”


    • 1½ cups old-fashioned oats (see Tip)
    • ½ cup chopped slivered almonds (2¼ ounces)
    • ⅓ cup unsweetened shredded coconut
    • ¾ cup canned pumpkin
    • 2 tablespoons honey
    • 2 teaspoons pumpkin pie spice
    • ¼ teaspoon salt
    • ⅛ teaspoon cayenne pepper


  • 1 Preheat oven to 300°F.
  • 2 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.
  • 3 Combine pumpkin, honey, pumpkin pie spice, salt, and cayenne in a large bowl. Stir in the toasted oat mixture.
  • 4 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/18/2019