Old-Fashioned Swedish Havrebollar – Oat-Balls Recipe

Introduction

Old-fashioned Swedish Havrebollar, or oat-balls, are a delightful no-bake treat perfect for any occasion. These chewy, coconut-coated bites combine oats, cream, and a hint of cocoa for a simple yet indulgent snack.

Ingredients

• 150 g Quick oats (2.8 oz)
• 90 g Granulated sugar (3 oz)
• 30 g Desiccated coconut (1 oz), unsweetened
• 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
• Desiccated coconut, for coating

Instructions

1. Step 1: Blend the quick oats and unsweetened desiccated coconut in a food processor until the oat flakes are slightly smaller but not powdered.
2. Step 2: In a small bowl, whisk the heavy cream until it becomes firm and holds its shape.
3. Step 3: In another bowl, beat the room temperature butter, granulated sugar, and coconut oil together until well combined and creamy.
4. Step 4: Mix all the dry ingredients—including the blended oats mixture, cocoa powder, vanilla sugar, and salt—in a separate bowl.
5. Step 5: Add the butter mixture and whipped cream to the dry ingredients and gently combine everything using a spatula until you get a soft, uniform mixture.
6. Step 6: 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, then place it in the center of the plastic wrap and flatten it slightly.
7. Step 7: Cover the mixture with plastic wrap, shaping it into an even log. Chill it in the refrigerator for 1 hour to set.
8. Step 8: After chilling, cut the log into 12 pieces. Round the edges of each piece or roll them into balls with your hands.
9. Step 9: Pour some unsweetened desiccated coconut into a bowl and roll each oat-ball in the coconut until fully coated.

Tips & Variations

• For a richer flavor, substitute the heavy cream with coconut cream.
• Try adding a handful of finely chopped nuts or chocolate chips for extra texture.
• Vanilla sugar can be replaced with ½ teaspoon of vanilla extract if preferred.
• Keep the mixture chilled before shaping to make rolling easier.

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 refrigerator before serving. No reheating is necessary, as they are best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular oats instead of quick oats?

Yes, but regular rolled oats should be lightly processed to reduce their size for better texture and easier shaping.

Are these oat-balls vegan?

The traditional recipe uses butter and cream, but you can substitute with vegan butter and coconut cream to make it fully vegan.

Old-Fashioned Swedish Havrebollar – Oat-Balls Recipe

Print Recipe

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4.8 from 111 reviews

Old-fashioned Swedish Havrebollar, or oat-balls, are a classic no-bake treat from Sweden, combining the wholesome goodness of oats with a creamy, buttery mixture and a hint of cocoa. Rolled in desiccated coconut, these soft, flavorful balls are perfect for a quick snack or a delightful dessert.

• Author: Nora
• 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 1x2x3x

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 (2.5 fl.oz / 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

1. Blend the oats and coconut: Place the quick oats and unsweetened desiccated coconut into a food processor. Pulse until the flakes become slightly smaller but are not powdered, maintaining a coarse texture.
2. Whisk the cream: In a small bowl, whisk the heavy cream or whipping cream until it thickens and holds firm peaks, like whipped cream.
3. Combine butter, sugar, and coconut oil: In a separate mixing bowl, beat the room temperature butter, granulated sugar, and coconut oil together until the mixture is smooth and well combined.
4. Mix dry ingredients with wet: In another bowl, mix the processed oats and coconut with cocoa powder, vanilla sugar, and salt. Add the butter mixture and whipped cream to this dry blend, then gently combine everything using a spatula until the mixture is soft and uniform.
5. Shape the mixture: Lay 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. Then cover it with the plastic wrap, forming it into as even a log shape as possible.
6. Refrigerate: Place the wrapped oat log in the refrigerator for 1 hour to set and firm up.
7. Cut and shape balls: After chilling, unwrap the log and cut it into 12 equal pieces. Roll the pieces into rounded balls or smooth the corners to form classic oat-balls.
8. Coat the oat-balls: Spread unsweetened desiccated coconut in a bowl. Roll each oat-ball in the coconut until fully coated for a delicious, textured finish.

Notes

• You can substitute vanilla sugar with the same amount of vanilla extract.
• Use room temperature butter and coconut oil for easier mixing.
• Ensure the cream is whipped to firm peaks for the best texture in the oat-balls.
• Store oat-balls in an airtight container in the fridge for up to 5 days.
• These oat-balls are naturally gluten-free if using gluten-free oats.

Keywords: Havrebollar, Swedish oat balls, no-bake dessert, oatmeal coconut balls, easy Swedish recipe, Swedish dessert, quick oat balls