This is a traditional recipe for a real Danish Christmas treat called Havregrynskugler or Oat Balls in English. This recipe exist in many different and smaller variations. However, all of them are typically based on oats, butter, sugar and cocoa powder.
The recipe is very easy to follow and the kids normally love to help. This is a non-bake recipe so it is very difficult to resist eating a couple of them before you are done making them. From start to finish, it takes about 1 hours and that includes 15-30 minutes of resting time in the fridge.
The most tradition coating of these oat balls is coconut flakes and cocoa powder. However, it’s basically only the imagination that is the limit. We have sometimes also used liquorice powder, which we think gives a nice and delicious twist in the taste. We know it is difficult to find liquorice powder outside Denmark. You can also trying using colored sanding sugar.
- 280 g oats (10 oz)
- 225 g soft butter (8 oz)
- 200 g sugar (7 oz)
- 6 tbsp cocoa powder
- 2 tbsp heavy cream
- 1.5-2 tsp rum extract
- 1.5-2 tsp almond extract
- coconut flakes
- cocoa powder
- sanding sugar
- In a large bowl; Mix all the ingredients well together.
- Leave the cocoa dough in the fridge for about 15-30 minutes.
- Use your hands to roll small cocoa oat balls
- Roll the oat balls in coconut flakes, cocoa powder or in other decoration, you like.