Old-fashioned Swedish Havrebollar – Oat-balls Recipe
Introduction
Old-fashioned Swedish Havrebollar, or oat-balls, are a delightful no-bake treat combining oats, coconut, and cocoa for a mildly sweet and chewy snack. These simple bites are perfect for a quick dessert or an afternoon pick-me-up.
Ingredients
- 150 g Quick oats (2.8 oz)
- 90 g Granulated sugar (3 oz)
- 30 g Desiccated coconut, unsweetened (1 oz)
- ½ tsp Cocoa powder
- 1 tsp Vanilla sugar or extract
- 75 ml Heavy cream or whipping cream (2.5 fl.oz, ⅓ cup)
- 45 g Butter, room temperature
- 30 g Unrefined coconut oil, room temperature (1.6 oz)
- 1 pinch Salt
- Additional desiccated coconut (to coat the oat-balls)
Instructions
- Step 1: Blend the oats and 30 g of unsweetened desiccated coconut in a food processor until the flakes become slightly smaller but are not powdered.
- Step 2: In a small bowl, whisk the heavy cream or whipping cream until it becomes firm.
- Step 3: In another bowl, beat the room temperature butter, granulated sugar, and coconut oil until well combined.
- Step 4: Mix all the dry ingredients (including cocoa powder, vanilla sugar, salt, and the processed oats and coconut) in a separate bowl.
- Step 5: Add the butter mixture and the whipped cream to the dry ingredients. Combine everything gently using a spatula until the mixture reaches a soft consistency.
- Step 6: Place a large sheet of plastic wrap on a flat surface. Take the mixture in your hands and shape it into a rough ball. Place it in the center of the plastic wrap and flatten it slightly.
- Step 7: Cover the mixture with plastic wrap and shape it into an even log.
- Step 8: Refrigerate the log for 1 hour until it sets.
- Step 9: After chilling, cut the log into 12 pieces and shape each piece into a rounded ball.
- Step 10: Coat each oat-ball in the additional unsweetened desiccated coconut by rolling them in a bowl.
Tips & Variations
- For a nuttier flavor, toast the oats lightly before blending.
- Substitute heavy cream with coconut cream for a dairy-free version.
- Add a handful of finely chopped nuts or dried fruit to the mixture for extra texture.
- If you prefer a sweeter treat, increase the sugar slightly or add a drizzle of honey.
Storage
Store the oat-balls in an airtight container in the refrigerator for up to one week. They can also be frozen for up to one month; thaw in the fridge before serving. These treats are best enjoyed chilled but can be brought to room temperature for a softer bite.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rolled oats instead of quick oats?
Yes, rolled oats can be used but they may result in a slightly coarser texture. You can pulse them a few extra times in the food processor to achieve a finer consistency.
Are these oat-balls vegan?
This recipe contains butter and heavy cream, so it is not vegan as written. However, you can substitute coconut oil for butter and coconut cream for heavy cream to make a vegan version.
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Old-fashioned Swedish Havrebollar – Oat-balls Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 oat balls 1x
- Diet: Vegetarian
Description
Old-fashioned Swedish Havrebollar, or oat balls, are a delightful no-bake treat made with oats, coconut, cocoa, and a rich blend of butter and cream. These soft, sweet balls are coated in desiccated coconut, offering a perfect balance of texture and flavor for a traditional Scandinavian dessert enjoyed anytime.
Ingredients
Dry Ingredients
- 150 g Quick oats (2.8 oz)
- 90 g Granulated sugar (3 oz)
- 30 g Unsweetened desiccated coconut (1 oz)
- ½ tsp Cocoa powder
- 1 tsp Vanilla sugar or extract
- 1 pinch Salt
Wet Ingredients
- 75 ml Heavy cream or whipping cream (2.5 fl. oz or ⅓ cup)
- 45 g Butter, room temperature
- 30 g Unrefined coconut oil, room temperature (1.6 oz)
For Coating
- Unsweetened desiccated coconut (to cover the oat-balls)
Instructions
- Blend the oats and coconut: In a food processor, pulse the quick oats and unsweetened desiccated coconut until the flakes become slightly smaller but not powdered, preserving some texture.
- Whisk the cream: In a small bowl, whisk the heavy cream or whipping cream until it forms soft peaks and becomes firm.
- Combine butter mixture: In another bowl, beat the room temperature butter, granulated sugar, and unrefined coconut oil together until well blended and creamy.
- Mix dry ingredients: In a separate bowl, mix the ground oats and coconut mixture with cocoa powder, vanilla sugar, and salt.
- Combine all: Add the butter mixture and whipped cream to the dry ingredients and fold together gently using a spatula until fully combined into a soft mixture.
- Prepare the mixture for shaping: Lay a large sheet of plastic wrap on a flat surface. Scoop the mixture into your hands, shape it roughly into a ball, place it in the center of the plastic wrap, and flatten.
- Shape into a log: Cover the flattened mixture tightly with plastic wrap and shape it into an even log.
- Refrigerate: Place the wrapped log in the refrigerator and chill for 1 hour to set and firm up.
- Cut and shape balls: After chilling, unwrap and cut the log into 12 pieces. Use your hands to round the corners or roll each piece into a smooth ball.
- Coat with coconut: Roll each oat ball in a bowl of unsweetened desiccated coconut until fully coated. Serve immediately or keep refrigerated until ready to enjoy.
Notes
- Use unsweetened desiccated coconut for both mixing and coating to avoid excess sweetness.
- The oat mixture is soft and slightly sticky; chilling helps firm it for easier shaping.
- Vanilla sugar can be substituted with 1 tsp vanilla extract if preferred.
- Store oat balls in an airtight container in the refrigerator for up to 5 days.
- For a vegan version, substitute butter and cream with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Swedish
Keywords: Swedish havrebollar, oat balls recipe, no-bake desserts, Swedish dessert, oat coconut balls, easy Scandinavian sweets
