Danish Havregrynskugler

Havregrynskugler, or oat balls, are a traditional Danish no-bake treat loved for their rich chocolate flavour and chewy texture. Often made during the holidays but enjoyed year-round, they are easy to prepare with simple ingredients. These versatile snacks can be customised with various coatings and are a delightful activity for families to make together.

Prep Time 25

Chilling 30

Total Time 55

Servings Balls

Ingredients

200 g rolled oats
100 g unsalted butter softened
100 g granulated sugar
50 g cocoa powder
2 tbsp coffee strong or milk optional
1 tsp vanilla extract optional

Coating Options

coconut desiccated
Chocolate shavings
nuts crushed

Instructions

In a large mixing bowl, combine the softened butter, sugar and cocoa powder. Mix until smooth.
100 g unsalted butter, 100 g granulated sugar, 50 g cocoa powder
Add the oats to the mixture and stir until well combined. If the mixture is too dry, add a tablespoon or two of coffee or milk for better consistency. Mix in the vanilla extract if desired.
200 g rolled oats, 2 tbsp coffee, 1 tsp vanilla extract
Using your hands, roll small portions of the mixture into balls about 2–3cm in diameter.
Roll each ball in your chosen coating, such as coconut, sprinkles, or nuts, ensuring they are evenly covered.
coconut, Chocolate, nuts
Place the finished balls on a tray lined with parchment paper. Refrigerate them for at least 30 minutes to firm up before serving.

Notes

Tips :

- Store Havregrynskugler in an airtight container in the refrigerator for up to one week.

- For a richer flavour, use high-quality cocoa powder.

- Get creative with coatings to match the season or occasion!

Nutrition