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.
- 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
- ¾ cup chocolate chips
- 1½ tsp coconut oil
- finely chopped candied ginger, for topping
- 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!