Havregrynskugler (Oatmeal Balls)
Havregrynskugler (pronounced like how-rah-grins-cooler) is a traditional Danish Christmas snack that is enjoyed around the Christmas season, but can also be made year round as a special treat. Translated to English, havregrynskugler means “oatmeal balls” and are traditionally made up of oats, butter, sugar, and cocoa powder. These little oatmeal balls are quick to throw together and will satisfy your sweet tooth. This recipe is perfect for any get together, I love making different variations of it because just something as simple as changing the coating on the outside of the oatmeal balls gives them a different look and slight flavor change. It makes them seem a lot fancier than they are!
Equipment & Tools
Stand Mixer: Using a stand mixer for this recipe fitted with a paddle attachment works best. If you do not have a mixer, this can be mixed up in a large mixing bowl either with a hand mixer or by hand.
Cookie Scoop: A cookie scoop is optional but I find it helps in making the size of the balls consistent. For this recipe I use a ½ Tablespoon / 25mm cookie scoop.
Storage Container(s): After the balls are made, you will need a storage container to store them in. These will also need to be kept in the fridge until ready to be eaten.
Ingredients Needed
Oats: As the name suggests, oats are the main ingredient in these oatmeal balls. Quick oats or instant oats work best in this recipe.
Butter: Butter helps to bind all the ingredients together plus add delicious flavor. For this recipe we will use unsalted butter, if you use salted butter then omit the added salt. This recipe would be perfect to use homemade butter with.
Salt: Salt helps enhance the flavors of the oatmeal balls. If using salted butter, omit this.
Sugar: To add some sweetness, granulated white sugar is used.
Cocoa Powder: To add the chocolate flavor, cocoa powder is used. This can also be used to coat the outside of the rolled ball for some added chocolatey goodness as well as add some visual appeal! This helps smoothen out the balls and give them a uniformed look, but is totally optional. Depending on what you’re going for, for the coating portion you could use regular cocoa powder and/or Dutch processed cocoa for a slightly darker appearance.
Heavy Cream: Heavy cream is used to help bind the ingredients as well as bring in some moisture due to the cocoa powder.
Rum Extract: Rum extract is used to bring some rum flavor to the oatmeal balls. If you prefer, you can use vanilla extract instead.
Almond Extract: Almond extract is a great flavor to compliment these oatmeal balls. If you prefer, you can use vanilla extract instead.
Coconut Flakes: Coconut flakes can be used to roll the finished balls in for some coconut flavor and aesthetics. This is optional though.
How to Make Havregrynskugler (Oatmeal Balls)
Mix Ingredients: In a stand mixer fitted with the paddle attachment or large mixing bowl, combine all the ingredients and mix thoroughly until evenly combined. Test the texture of the dough to make sure it is the right consistency to be able to be rolled into balls. If it is too dry, add a bit more heavy cream. If too moist, add a bit more oatmeal.
Chill: Cover the dough and place into the fridge for 20 – 30 minutes.
Shape Balls: Remove from the fridge and using a cookie scoop or your hands, take a small amount of dough then shape into small balls.
Toppings: Optionally, roll the balls into coconut flakes, cocoa powder, or any other topping you wish.
Serve: Serve immediately or store in the fridge until ready to serve.
Storage: Keep the oatmeal balls in an air tight container in the fridge for up to 1 week. For longer storage, store in the freezer for up to 3 months.
Variations
These oatmeal balls are very versatile and can be made in many different ways. Below are the two most popular variants but feel free to come up with your own!
Coconut: Using sweetened or unsweetened shredded coconut, roll the oatmeal balls in the coconut until fully covered. I find it easiest to take some coconut in your hand then place the ball on top and slightly squeeze the coconut and oatmeal ball while moving it around in my hand to help push the coconut into the ball to get it to adhere better.
Cocoa Powder: Place some cocoa powder in a small bowl then roll the oatmeal balls in the powder until fully covered. Brush off any excess powder. To help remove excess powder, I find it easiest to take the ball in my hands and roll it together like I did when I initially formed the balls. Note: Leaving excess powder on can sometimes make the person eating it cough if they inhale some of the extra powder before eating it.
FAQ’s
Havregrynskugler (Oatmeal Balls)
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- Stand Mixer with paddle attachment or large mixing bowl
- ½ Tbsp Cookie Scoop (25mm, optional)
- Storage Container(s)
Ingredients
- 3½ cups Instant oats
- 2 sticks Unsalted butter , softened
- ½ tsp Fine sea salt (omit if using salted butter)
- 1 cup Granulated Sugar
- 6 Tbsp Cocoa powder
- 2 Tbsp Heavy cream
- 1½ tsp Rum extract or vanilla extract
- 1½ tsp Almond extract
COATING (Optional)
- Shredded coconut , sweetened or unsweetened
- Cocoa Powder , regular or dutch-processed
Instructions
- In a stand mixer fitted with the paddle attachment or large mixing bowl, combine 3½ cups Instant oats, 2 sticks Unsalted butter, softened, ½ tsp Fine sea salt, 1 cup Granulated Sugar, 6 Tbsp Cocoa powder, 2 Tbsp Heavy cream, 1½ tsp Rum extract, and 1½ tsp Almond extract, mix thoroughly until evenly combined.Note: Test the texture of the dough to make sure it is the right consistency to be able to be rolled into balls. If it is too dry/crumbly, add a bit more heavy cream. If too moist, add a bit more oatmeal.
- Cover the dough and place into the fridge for 20 – 30 minutes.
- Remove from the fridge and using a cookie scoop or your hands, take a small amount of dough then shape/roll into small balls.
- Optionally, roll the balls into Shredded coconut, Cocoa Powder, or any other topping you wish.
- Serve immediately or store in the fridge until ready to serve.
Storage
- Keep the oatmeal balls in an air tight container in the fridge for up to 1 week. For longer storage, store in the freezer for up to 3 months.
Notes
Variations
- Coconut: Using sweetened or unsweetened shredded coconut, roll the oatmeal balls in the coconut until fully covered. It is easiest to take some coconut in your hand then place the ball on top and slightly squeeze the coconut and oatmeal ball while moving it around in my hand to help push the coconut into the ball to get it to adhere better. Cocoa Powder: Place some cocoa powder in a small bowl then roll the oatmeal balls in the powder until fully covered. Brush off any excess powder. To help remove excess powder, take the ball in your hands and roll it together like you did when you initially formed the balls. Note: Leaving excess powder on can sometimes make the person eating it cough if they inhale some of the extra powder before eating it.
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