Old-fashioned Swedish Havrebollar - Oat-balls

Old-fashioned Swedish Havrebollar – Oat-balls

I have a deep fondness for Old-fashioned Swedish Havrebollar – Oat-balls, which I loved as a child and still enjoy today. Although homemade chocolate balls are enjoyable, they couldn’t quite match the unbeatable taste of the store-bought ones. They had a lighter color and a soft, velvety vanilla flavour that melted in your mouth. These no-bake oat-balls bring back nostalgic memories for most Swedes.

Fortunately, my cousin came across a recipe from Mary Dane that closely resembled the store-bought havreboll. I was ecstatic to find that it captured the flavour almost perfectly. To achieve the desired texture, I made a small adjustment to the recipe, replacing margarine with a combination of butter and unrefined coconut oil*.

*This post may affiliate links. Please read my disclosure policy.

Old-fashioned Swedish Havrebollar – Oat-balls

Another advantage of Old-fashioned Swedish Havrebollar – Oat-balls is their freezer-friendly nature. By preparing a double batch, you can conveniently store them for later enjoyment whenever the craving strikes.

Old-fashioned Swedish Havrebollar – Oat-balls

How to make Old-fashioned Swedish Havrebollar – Oat-balls

  • Blend the oats and 1/3 of the unsweetened desiccated coconut in a food processor* until the flakes become slightly smaller, but not powdered.
  • In a small bowl, whisk the whipping cream until it becomes firm.
  • In another bowl, beat the room temperature butter, sugar, and coconut oil until well combined.
  • Mix all the dry ingredients in a separate bowl, then add the butter mixture and whipped cream. Combine everything using a spatula.
  • The mixture will have a soft consistency.
  • 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.
  • Cover it with plastic wrap, shaping it into a log as evenly as possible.
  • Refrigerate the mixture for 1 hour until it sets.
  • After 1 hour, cut the log into 12 pieces and round the corners or roll them into balls.
  • In a bowl, add the unsweetened desiccated coconut and coat each ball with it.

Store the Old-fashioned Swedish Havrebollar – Oat-balls in an airtight container for up to 1 week. Before serving, allow them to stand at room temperature for 10 minutes.

Old-fashioned Swedish Havrebollar – Oat-balls

These treats can also be frozen. Thaw them at room temperature for 20 minutes before serving.

If you liked Old-fashioned Swedish Havrebollar – Oat-balls, you may also like:

Swedish Chocolate ball deluxe - Delicato ball Delicato ball

Coconut balls - Raffaello balls Coconut balls

Viennese-Nougat - Wiener-Nougat With Nutella Viennese-Nougat

Old-fashioned Swedish Havrebollar - Oat-balls

Old-fashioned Swedish Havrebollar – Oat-balls

Old-fashioned Swedish Havrebollar – Oat-balls: Nostalgic Delights Made Easy. Indulge in homemade perfection.
Prep Time 15 minutes
Setting time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Swedish
Servings 12
Calories 163 kcal

Equipment

  • 3 Small bowls
  • 1 Electric hand mixer
  • 1 Electric food processor

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 (1.6 oz) , room temperature
  • 1 pinch Salt
  • Desiccated coconut to cover the oat-balls

Instructions
 

  • Blend the oats and unsweetened desiccated coconut in a food processor until the flakes become slightly smaller, but not powdered.
    oats
  • In a small bowl, whisk the whipping cream until it becomes firm.
    whipping cream
  • In another bowl, beat the room temperature butter, sugar, and coconut oil until well combined.
    butter mixture
  • Mix all the dry ingredients in a separate bowl, then add the butter mixture and whipped cream. Combine everything using a spatula.
    Old-fashioned Swedish Havrebollar – Oat-balls mixture
  • The mixture will have a soft consistency.
  • 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.
  • Cover it with plastic wrap, shaping it into a log as evenly as possible.
    make a log
  • Refrigerate the mixture for 1 hour until it sets.
  • After 1 hour, cut the log into 12 pieces and round the corners or roll them into balls.
    cut into 12 pieces
  • In a bowl, add the unsweetened desiccated coconut and coat each ball with it.
    Old-fashioned Swedish Havrebollar - Oat-balls

Notes

Store the Old-fashioned Swedish Havrebollar – Oat-balls in an airtight container for up to 1 week. Before serving, allow them to stand at room temperature for 10 minutes.
 
These treats can also be frozen. Thaw them at room temperature for 20 minutes before serving.

Enjoy!

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