Old-fashioned Swedish Havrebollar – Oat Balls Recipe
Introduction
Old-fashioned Swedish Havrebollar, or oat-balls, are a delightful no-bake treat with a soft, creamy texture and a subtle coconut flavor. These bite-sized snacks are quick to prepare and perfect for a cozy afternoon snack or a sweet finish to any meal.
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 vanilla 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
- Desiccated coconut, unsweetened (for coating)
Instructions
- Step 1: Blend the quick oats and unsweetened desiccated coconut in a food processor until the flakes are slightly smaller, but avoid turning them into powder.
- 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 together until well combined and creamy.
- Step 4: In a separate bowl, mix the processed oats, desiccated coconut, cocoa powder, vanilla sugar, and salt. Add the butter mixture and whipped cream, then gently fold everything together using a spatula until smooth.
- Step 5: Place a large sheet of plastic wrap on a flat surface. Take the oat 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 6: Cover with plastic wrap and shape the mixture into an even log. Refrigerate for 1 hour to allow it to set.
- Step 7: After chilling, cut the log into 12 equal pieces. Shape each piece by rounding the edges or rolling into smooth balls.
- Step 8: Roll each ball in unsweetened desiccated coconut until coated. Serve immediately or keep chilled until ready to enjoy.
Tips & Variations
- For a richer flavor, try substituting vanilla sugar with pure vanilla extract.
- If you prefer a nuttier texture, add finely chopped nuts like almonds or hazelnuts to the mixture before shaping.
- Use chilled heavy cream for easier whipping and better volume.
- To make these vegan, replace butter with a plant-based alternative and use coconut cream instead of heavy cream.
Storage
Store the oat-balls in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month; just thaw in the fridge before serving. No reheating is needed—these treats are best enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rolled oats instead of quick oats?
Yes, you can use rolled oats, but be aware that the texture might be slightly coarser. Processing them a bit longer in the food processor can help achieve a similar consistency.
What can I substitute for heavy cream?
If you don’t have heavy cream, you can use whipping cream or coconut cream as alternatives. Keep in mind that using coconut cream will add a more pronounced coconut flavor.
PrintOld-fashioned Swedish Havrebollar – Oat Balls Recipe
Old-fashioned Swedish Havrebollar, or oat-balls, are no-bake, delightful treats combining quick oats, desiccated coconut, cocoa, and creamy butter and coconut oil. These Swedish classic bites are easy to prepare and perfect for a wholesome snack or dessert, featuring a soft, rich texture with a gentle coconut coating.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 oat-balls 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Swedish
- Diet: Vegetarian
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 vanilla extract)
- 1 pinch Salt
Wet Ingredients
- 75 ml Heavy cream or whipping cream (⅓ cup, 2.5 fl. oz)
- 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 oats and coconut: Place the quick oats and unsweetened desiccated coconut into a food processor and pulse until the flakes are slightly smaller but not powdered, maintaining some texture.
- Whisk cream: In a small bowl, whisk the heavy whipping cream until it thickens and forms firm peaks, similar to soft whipped cream.
- Beat butter mixture: In another bowl, cream together the room temperature butter, granulated sugar, and coconut oil until the mixture is smooth and well-combined.
- Combine dry and wet ingredients: In a separate bowl, mix together the blended oats, cocoa powder, vanilla sugar (or extract), and salt. Add the butter-sugar-coconut oil mixture, then fold in the whipped cream gently using a spatula until fully incorporated and the mixture becomes soft but firm enough to shape.
- Shape and refrigerate: Lay a large sheet of plastic wrap flat on the surface. Take the mixture in your hands, shape it roughly into a ball, place it in the center of the plastic wrap, and flatten it. Cover with plastic wrap and shape it into an even log form. Refrigerate for 1 hour to set.
- Cut and ball: After chilling, cut the log into 12 equal pieces. Roll each piece between your palms to form round oat-balls, smoothing the edges.
- Coat with coconut: Pour unsweetened desiccated coconut into a bowl, then roll each oat-ball in the coconut until fully coated. Serve immediately or keep refrigerated to maintain texture.
Notes
- For a vegan version, substitute heavy cream with coconut cream and use vegan butter.
- Vanilla sugar can be substituted with 1 tsp vanilla extract for similar flavor.
- Keep the oat-balls refrigerated if not consuming immediately to keep them firm.
- The mixture should be soft but not sticky; if too wet, add a little more oats or coconut.
- These oat-balls are perfect for a quick, no-bake dessert or snack.
Keywords: Swedish havrebollar, oat balls, no-bake dessert, coconut oat balls, quick oats recipe, Swedish sweets, easy oat snacks
