Pumpkin-Cranberry-Cherry Breakfast Balls
1 ¾ C. old fashioned rolled oats
½ cup chopped almonds or pecans
¾ C. canned pure pumpkin puree (canned pure pumpkin)
1/3 C. unsweetened dried cranberries, dried tart cherries, or mixture of both, chopped
1/3 C. toasted pumpkin seeds, roughly chopped
½ C. hemp seeds
¼ C pure maple syrup
2 Tbsp. grape-seed oil
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. sea salt
Heat oven 350 degrees F
Scatter the oats and almonds or pecans on a baking sheet. Bake for 10-12 minutes, or until toasted and very fragrant. Transfer to a large bowl.
Add the pumpkin, cranberries, or cherries, pumpkin seeds, hemp seeds, syrup, oil, cinnamon, ginger, and salt to the oats mixture. Stir to evenly combine.
Scoop the mixture into golf ball-size portions and roll it into balls. Set the balls on a traqy or baking sheet and refrigerate for about 15 minutes, or until firm. Transfer them to a covered container and refrigerate or freeze until you’re ready to eat them. (They’ll keep up for up to a week in the fridge or a month in the freezer.)