American · Snack
Pumpkin Seed Cranberry Oat Balls
Rolled oats, pumpkin seeds, and dried cranberries bound into vegan no-bake balls, batch-prepped for a trail-mix-style American snack.
$
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
485Calories
16gProtein
28gFat
48gCarbs
18gSugar
7gFiber
128mgSodium
0mgChol
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Instructions
1
Prep
Toast 60g raw pumpkin seeds in a dry pan over medium heat for 3–4 minutes until they pop and smell nutty, then cool on a plate. In a medium bowl, combine 80g rolled oats, cooled pumpkin seeds, 48g dried cranberries, 12g ground flaxseed, 0.25 tsp cinnamon, and 0.1 tsp sea salt.
2
Build
Add 72g sunflower seed butter, 30g maple syrup, and 0.25 tsp vanilla extract to the dry mixture. Mix with a sturdy spatula over medium intensity for 2–3 minutes until a thick, sticky dough forms and all ingredients are evenly distributed.
3
Finish
Scoop the dough into 6 balls of roughly 35g each, pressing firmly between your palms so they hold shape. Refrigerate on a lined tray for at least 30 minutes until fully firm and no longer sticky to the touch.
4
Plate
Divide the 6 balls into 2 airtight containers with 3 balls each. Store refrigerated up to 5 days or frozen up to 60 days. Serve with sliced apple or oat milk for extra fibre and hydration.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 80g (2.8 oz) old-fashioned rolled oats
- 60g (2.1 oz) raw pumpkin seeds
- 48g (1.7 oz) unsweetened dried cranberries
- 72g (2.5 oz) sunflower seed butter
- 30g (1.1 oz) pure maple syrup
- 12g (0.4 oz) ground flaxseed
- 0.25 tsp vanilla extract
- 0.25 tsp ground cinnamon
- 0.1 tsp fine sea salt