Old-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
Scale
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
