2½ cups rolled oats, plus more for rolling, if desired
1 cup pumpkin puree (not pumpkin pie filling)
¼ cup peanut butter
¼ cup water
Instructions
In a large mixing bowl, stir together the oats, pumpkin puree, peanut butter and water until well blended. Roll into 1-inch balls and roll in additional oats, if desired. Place on a rimmed baking sheet and freeze until firm. Transfer to a heavy-duty zip-top freezer bag, label and freeze.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/cooking-for-the-dog-days-of-summer/