Peanut Butter and Pumpkin Dog BallsValentine’s Day TablescapePreserving PumpkinsClassic Macaroni SaladSpring into Summer TablescapeStrawberry Chicken Salad

Name: Peanut Butter and Pumpkin Dog BallsValentine’s Day TablescapePreserving PumpkinsClassic Macaroni SaladSpring into Summer TablescapeStrawberry Chicken Salad
Prep time: 20 min
Total time: 20 min
Ingredients: ½ cup peanut butter, natural organic; 1 cup pumpkin, organic (not pie filling); 1 tsp. cinnamon; 3 tbsp. honey (I used local); 2½ cups oats (I used Gluten Free)

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Prep Time: 20

Total: 20

Servings: 30

Peanut Butter and Pumpkin Dog BallsValentine’s Day TablescapePreserving PumpkinsClassic Macaroni SaladSpring into Summer TablescapeStrawberry Chicken Salad

Ingredients

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½ cup peanut butter, natural organic1 cup pumpkin, organic (not pie filling)1 tsp. cinnamon3 tbsp. honey (I used local)2½ cups oats (I used Gluten Free)

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Instructions

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Step 1

Add parchment paper to a baking sheet; set aside.

Step 2

In a bowl, add peanut butter, pumpkin, cinnamon and honey; mix until incorporated. Add the oats; mix well. If the consistency seems to wet, add a pinch more oats.

Step 3

Grab a chunk of the batter and roll into balls and place on prepared baking sheet. Do the same until no more batter remains. NOTE: I rolled my balls into the size of a golf ball, maybe a little bigger.

Step 4

Place the baking sheet in the fridge to let the balls harder a bit, then store in the refrigerator in an airtight container for up to 3 weeks or place in the freezer for up to 3 months.