Pumpkin spice energy balls are made with toasted steel-cut oats, Medjool dates, nuts, and warm pumpkin pie spice. They're naturally sweet, slightly chewy, and nougat-like once chilled, and ready in about 20 minutes.
We absolutely love these healthy pumpkin spice balls made with steel-cut oats. Like my Crunchy Steel-Cut Oats Granola, the oats are toasted before being used to make these little bites. They are so easy to make, and the flavors are amazing. I even love them paired with my cup of coffee for a quick breakfast treat, and they definitely give you an energy boost.
Have extra Medjool dates? You might also like my Peanut Butter Date Cookies (No Added Sugar) or Healthy Oat Pumpkin Muffins With Dates.
Why You'll Love This Recipe
- Satisfying: These energy bites have a natural caramel-like flavor and make a healthy snack or even a dessert.
- Quick to make: Just 7 simple ingredients and about 20 minutes for a whopping 25 bite-sized balls.
- Easy to prep: Make a big batch. They stay fresh for up to two weeks in the fridge or longer in the freezer.
- Wholesome ingredients: Sweetened only with dates and dried fruit, with healthy fats from nuts and no refined sugar, which makes them a more nutritious treat when enjoyed in moderation.
- Adaptable: Make them nut-free for school snacks, play around with other warm spices and flavors, or dress them up as a beautiful fall treat that brightens any holiday table.
Ingredients & Notes
- Pure butter: Toasts the oats and adds amazing buttery flavor to the base. I usually use salted butter (I love Kate's Creamery 100% pure butter).
- Gluten-free steel-cut oats: Add depth of flavor, rich nuttiness, subtle sweetness, and fiber.
- Pumpkin pie spice: The warm spice that gives these their subtle pumpkin flavor.
- Nuts: I use whole cashews and pecans, but a medley of almonds or hazelnuts works too.
- Medjool dates: Add natural sweetness and an amazing caramel-like flavor, like in my Date Cake.
- Black raisins: Add more natural sweetness alongside the dates.
How To Make Pumpkin Spice Energy Balls
Step 1 - Toast the Oats: Melt the butter or coconut oil in a saucepan over medium heat. Stir in the raw oats and toast, stirring frequently, until they are a few shades darker and crunchy. You'll hear them pop a little at the end. Remove from the heat and let them cool a little.
Step 2 - Blend: Add the toasted oats to the bottom of the blender or food processor, then the spice, nuts, raisins, and dates. Blend until you have a smooth, rich brown mixture. If using a Vitamix, use the tamper to push the mixture toward the blades.
Step 3 - Roll the Balls: Transfer the mixture right away to a large bowl. Be careful; it can be hot. When cool enough to handle, use a cookie scoop or a tablespoon of the mixture to form small balls. Repeat until done.
Step 4 - Chill or Serve: Enjoy immediately, or chill in the fridge for a chewier bite. Place them separately on a large plate to prevent sticking.
Top Tips
- Stay with the oats: They can burn quickly, so stir frequently and don't walk away.
- Chill them: Chilling is optional but highly recommended. These energy balls develop a lovely, nougat-like texture when slightly hardened.
- Add sea salt if needed: If not using salted butter or coconut oil, add a few pinches of sea salt to balance the sweet flavors.
- Expect color differences: The color of the mixture may vary depending on how dark the oats are toasted, the sweetener, and the nuts you use.
- Dress them up: Before refrigerating, roll them a few times through a bowl of sesame seeds or fine, unsweetened coconut shreds (desiccated coconut). They'll stick and add a nice nutritional touch.
Variations & Substitutions
- Different nuts: Use other nuts you like, such as almonds, blanched hazelnuts, pecans, or macadamia nuts. Nut butter can also work, but the texture will be softer rather than chewy.
- Nut-free: Sunflower seeds or sunflower seed butter are great alternatives, and I have used them myself in this recipe many times.
- Dairy-free: Use solid coconut oil to keep them dairy-free and vegan-friendly.
- Other spices: Instead of pumpkin pie spice, try cinnamon, Dutch Speculoos spice (like in my Speculoos Cookies), Chai spices, apple pie spice, or cacao or unsweetened cocoa powder for a more chocolatey taste.
- Other dried fruits: Try dried figs, prunes, apricots, cherries, or raisins only. At home, we prefer Medjool dates, raisins, or dried apricots. The flavor changes with what you choose, so pick a dried fruit you love.
- Adjust the sweetness: For a sweeter bite, add more dates or raisins, or toast the oats with a little coconut or brown sugar. For a less sweet snack, leave out the raisins and use only the dates.
Serving Suggestions
I love these with a cup of coffee for a quick breakfast treat or an afternoon energy boost.
For the holidays or parties, coat them in desiccated coconut and serve them in mini cupcake holders for a snowy, festive look on any holiday table.
Storage
Store them in an airtight container in the fridge for up to 2 weeks, separating each layer with parchment paper so they don't stick.
Freeze for up to 3 months. Let them sit at room temperature for a few minutes to soften before serving.
Recipe FAQs
No. The pumpkin flavor comes from pumpkin pie spice, with no pumpkin puree, so the mixture stays firm enough to roll and keeps well in the fridge.
Yes, as long as you use gluten-free steel-cut oats. Every other ingredient is naturally gluten-free.
Yes. You can even triple-batch. They're a lovely rotational make-ahead snack because they're easy to pull together, store well, and are portable.
More No-Bake Treats To Try Next
Made this? Tell me how it went in the comments and leave a star rating below. I love to hear from you. And don't forget to subscribe to my monthly newsletter! - Mariska
📖 Recipe
Pumpkin Spice Energy Balls With Dates And Toasted Oats
Mariska RamondinoEquipment
- 1 high-speed blender or food processor
Ingredients
- 4 tablespoons pure butter (I love Kate's Creamery 100% pure butter), or coconut butter/oil (to keep it dairy-free and vegan-friendly) 70 grams
- 1 cup gluten-free steel-cut oats 160 grams
- 2 ½ teaspoons Pumpkin Pie spice or cinnamon spice
- ½ cup whole cashews 70 grams
- ½ cup pecans 80 grams
- ½ cup black (jumbo) raisins 90 grams
- 10 fresh, pitted Medjool dates (about one cup packed) 235 grams
Instructions
- In a saucepan, melt the butter or coconut oil over medium heat. Stir in the oats and combine them with butter or coconut oil.4 tablespoons pure butter (I love Kate's Creamery 100% pure butter), or coconut butter/oil (to keep it dairy-free and vegan-friendly), 1 cup gluten-free steel-cut oats
- Cook the oats for about 5 to 7 minutes, frequently stirring, or until they are lightly toasted (you can hear the oats pop a little at the end.)
- Stay with the oats because they can burn quickly! Remove the pan from the stove. Allow the oats to cool a little.
- In a blender (or food processor), add the toasted oats, then the spice, nuts, raisins, and dates. Blend until you have a smooth brownish mixture.2 ½ teaspoons Pumpkin Pie spice , ½ cup whole cashews, ½ cup pecans, ½ cup black (jumbo) raisins, 10 fresh, pitted Medjool dates (about one cup packed)
- If using a Vitamix, blend on high speed while using the tamper to push the mixture toward the blades. Continue blending until it turns into a smooth, rich brown consistency. The tamper will help move the thick mixture evenly through the blades.
- Take the mixture immediately out of the blender and transfer it into a bowl (be careful, it can be hot).
- When cool enough to handle, roll a spoonful into a small ball and repeat until all mixture is used.
- Enjoy immediately or store in the fridge in an airtight container!
Notes
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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