3 cups dry, uncooked oatmeal (I used gluten-free thick cut oats)
1 cup all-natural Pumpkin Puree
1 cup Beckah's Bangin' Butter
2/3 cup pure maple syrup or raw honey
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 Tbsp vanilla extract
4-6 Tbsp ground flax seeds (if ‘dough’ seems too wet, then I add more ground flax!)
1 total cup of small chopped mix-ins: walnuts, almonds, coconut flakes, etc.
1/2 cup mini dark chocolate chips (optional!)
Combine all ingredients together in a medium bowl until very thoroughly mixed.
Roll into balls of about 1″ in diameter (mine were a bit larger).
Place on a cookie sheet covered in parchment paper & freeze one hour.
Store in an airtight container and keep refrigerated for up to 1 week.
Pumpkin Spice is an all-year-round obsession for our BBB team. Our friend David stopped by one of our Beverly Farmers' Market this THIS delicious treat in hand! It was the perfect pick-me-up! We were eager to share the goodness with you too!
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