Step 1: Dump the oats, protein powder, flaxseed, chia seeds, and all your spices in a bowl. I usually just eyeball the spice amounts because my kids like theirs extra cinnamon-y. Mix it all up with a fork.

Step 2: Add your nut butter, pumpkin, and maple syrup. This gets messy fast – I learned to use a sturdy wooden spoon because the mixture gets thick. Keep stirring until everything sticks together when you squeeze a handful.

Step 3: Toss in chocolate chips now if you’re using them. My daughter always counts to make sure each ball gets at least three chips – kids are funny like that.

Step 4: Sometimes the mixture feels too goopy to roll nicely. When that happens, I stick the whole bowl in the fridge while I load the dishwasher. Twenty minutes later, perfect rolling consistency.

Step 5: Roll twelve balls using your palms. I make them about walnut-sized because anything smaller disappears too quickly around here. My kids argue over who gets the biggest ones, so I try to keep them somewhat even.

Step 6: Line them up on a plate and refrigerate for at least thirty minutes. The waiting is torture when they smell so good, but they hold together much better after chilling.