Old-Fashioned Swedish Havrebollar – Oat-Balls Recipe
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.
- 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 (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
- 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.
- Whisk the cream: In a small bowl, whisk the heavy cream or whipping cream until it thickens and holds firm peaks, like whipped cream.
- 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.
- 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.
- 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.
- Refrigerate: Place the wrapped oat log in the refrigerator for 1 hour to set and firm up.
- 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.
- 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
