Finely chop the pecans into 1/8-inch pieces and set aside—this size is crucial for texture, as larger pieces won't bind well in the final mixture. Measure out the oats, cinnamon, salt, and nutmeg into a small bowl and whisk together to distribute the spices evenly. Roughly chop the almonds into small pieces (they don't need to be as fine as the pecans since the food processor will break them down further).

Add the mashed banana, roughly chopped almonds, maple syrup, and vanilla essence to a food processor. Pulse until the almonds are finely broken down and the mixture comes together, about 8-10 pulses. Don't over-process—you want texture, not a completely smooth paste.

Transfer the wet mixture from the food processor to a large mixing bowl. Add the dry ingredient mixture from Step 1 and the chopped pecans, then fold everything together with a spatula or wooden spoon until fully combined. The mixture should hold together when squeezed but still have a slightly textured appearance—I find folding by hand gives you better control over the final texture than mixing further in the processor.

Using slightly damp hands (this prevents sticking), roll the mixture into uniform 1-inch balls and place them on a parchment-lined tray or plate. Refrigerate for at least 30 minutes until the balls are firm enough to hold their shape. Once chilled, they can be stored in an airtight container in the refrigerator for up to 5 days.