Pumpkin Seed Power Bites

Measure 2 cups rolled oats and pour into a large mixing bowl — these form the hearty base of our power bites.

Add 1/4 cup pumpkin seeds, 1/2 teaspoon cinnamon, and 1/2 cup peanuts to the oats. Stir well to combine and set aside.

Peel the ripe banana and place it in a stand mixer or large bowl. Mash thoroughly with a fork until no large chunks remain.

Crack the egg into the mashed banana and pour in 1/2 cup pumpkin and 2 tablespoons honey. Beat on medium speed for 2 minutes until smooth and uniform.

Pour the wet mixture over the dry oat mixture. Fold gently with a spatula until fully combined — the mixture will be slightly sticky and thick.

Chill the dough in the refrigerator for 10 minutes to firm up slightly, making it easier to handle.

Using a tablespoon or small cookie scoop, form the dough into 1-inch balls. Roll each between your palms and place on a parchment-lined baking sheet, spaced about 1 inch apart.

Preheat oven to 175°C (350°F). When ready, bake the power bites for 25-28 minutes, until the edges are lightly golden and the tops feel firm to the touch.

Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Store cooled bites in an airtight container in the refrigerator for up to 10 days. For longer storage, freeze flat on a tray then transfer to a freezer bag — thaw before serving.