These super easy and delicious Chocolate Covered Pumpkin Spice Oatmeal Bites are a whole grain snack that doubles as a dessert packed with fall flavor!
The pumpkin saga continues.
IS ANYONE COMPLAINING? I didn’t think so. Pumpkin candles. Pumpkin morning o’s. Pumpkin coffee. Pumpkin socks. Four new pumpkins on my front porch. And these CHOCOLATE COVERED Pumpkin Spice Oatmeal Bites because let’s be honest, everything’s better drenched in chocolate. Or hot sauce.
I’m okay with pumpkin taking over the world for three months out of year.
I know you haven’t forgotten this recipe’s sister, Salted Chocolate Covered Peanut Butter Bites. You all love them because they’re so damn SIMPLE to make and satisfying to eat. No food processor, no weird ingredients, no cooking. Oats are magical, I tell you. So many uses!
Salt to chocolate is like the peanut butter to my jelly. Why go without? I almost went to sprinkle these babies with salt when a light bulb when off in my brain recalling the lonely bag of candied ginger from Trader Joe’s in the pantry. I admit, it was a superb idea. Patting myself on the back RN for that one.
Now this recipe was birthed because a reader told me she added pumpkin pie spice to the original chocolate peanut butter bites recipe. HOW GENIUS WAS THAT MOVE. Can I hire you?
I like almond butter with pumpkin stuff but peanut butter would probably be super dope here as well. Really, any nut or sunflower seed butter would be fabulous in these. Endless possibilities, my nutty pals!
It’s almost November and that’s weird. Someone deserves a treat.
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These super easy and delicious Chocolate Covered Pumpkin Spice Oatmeal Bites are a whole grain snack that doubles as a dessert packed with fall flavor!
Ingredients
For the bites:
- 2 cups old-fashioned oats
- ¼ cup ground flax seed
- ½ tsp sea salt
- 1 tbsp pumpkin pie spice
- ½ cup almond butter (the drippy kind)
- ⅓ cup pure maple syrup or honey
- 1 tsp vanilla extract
For the chocolate coating:
- ¾ cup chocolate chips
- 1½ tsp coconut oil
- finely chopped candied ginger, for topping
Instructions
- Line a cookie sheet with parchment paper.
- In a medium bowl, stir together oats, flax, salt, and pumpkin pie spice. Add almond butter, maple syrup, and vanilla and stir until combined.
- Wet hands and form dough into about 18 balls. Place on cookie sheet and freeze while you melt the chocolate.
- Place chocolate chips and coconut oil in a mug (this makes the balls easy to coat). Melt in 20 second increments, stirring each time, until melted.
- Remove bites from freezer and use a fork to coat each bite in the chocolate mixture. Sprinkle with candied ginger and freeze until hardened. Once they’re set, bites can be transferred to a container and stored in the refrigerator or freezer. I like them best right out of the freezer!
Looks delicious!
Looks delicious!
This is a really nice post and very attractive to the chocolate covered.
This is a really nice post and very attractive to the chocolate covered.
I made these and, like all your recipes, are so freaking delicious!
I didn’t follow your recipe to a tee, only because I’ve made recipes like this before and make tweaks based on my taste buds.
– I had pumpkin puree on hand, and while I was apprehensive to add it, I figure if the mixture became to “wet”, I could just add more oats! I ended up adding about a heaping tablespoon of pumpkin puree and it turned out great! Highly recommend!
– I also used equal parts almond butter, peanut butter and tahini. I’ve done this in the past with similar recipes and I like that it doesn’t make the mix too sweet.
– I also didn’t have chocolate on hand and still turned out great and tastes like a treat! But I will definitely be coating them next time!
Thank you so much, you’re my favourite go to for recipes and inspiration on all fronts.
Thank you so much!
★★★★★
I made these and, like all your recipes, are so freaking delicious!
I didn’t follow your recipe to a tee, only because I’ve made recipes like this before and make tweaks based on my taste buds.
– I had pumpkin puree on hand, and while I was apprehensive to add it, I figure if the mixture became to “wet”, I could just add more oats! I ended up adding about a heaping tablespoon of pumpkin puree and it turned out great! Highly recommend!
– I also used equal parts almond butter, peanut butter and tahini. I’ve done this in the past with similar recipes and I like that it doesn’t make the mix too sweet.
– I also didn’t have chocolate on hand and still turned out great and tastes like a treat! But I will definitely be coating them next time!
Thank you so much, you’re my favourite go to for recipes and inspiration on all fronts.
Thank you so much!
★★★★★
OMG Yes! I have made you Salted Chocolate Covered Peanut Butter Bites MANY times and am all for the pumpkin version!
I will be making these tonight! Thank you so much! I love all your recipes!
★★★★★
OMG Yes! I have made you Salted Chocolate Covered Peanut Butter Bites MANY times and am all for the pumpkin version!
I will be making these tonight! Thank you so much! I love all your recipes!
★★★★★
I will be making these this week without fail for me and Matt! Love the addition of candied ginger. I hope I still have a little left. I’ll be making them with pb, so I’ll let you know how they taste! But pb and pumpkin are delish together imo. Mmm mm
Yay! I hope you love them!
I will be making these this week without fail for me and Matt! Love the addition of candied ginger. I hope I still have a little left. I’ll be making them with pb, so I’ll let you know how they taste! But pb and pumpkin are delish together imo. Mmm mm
Yay! I hope you love them!
No one’s complaining about the pumpkin recipes for sure, Alexis! This recipe sounds delicious beyond words! ❤️✨
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
I love ALL of Alexis’s recipes!
★★★★★
No one’s complaining about the pumpkin recipes for sure, Alexis! This recipe sounds delicious beyond words! ❤️✨
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
I love ALL of Alexis’s recipes!
★★★★★