When you're trying to be sensible but, like me, crave a little something sweet with your coffee, these oat balls, known as havregrynskugler, fit the bill nicely. They're a classic treat for Scandinavian children, who often help prepare this no-bake recipe. The alcohol and coffee add great flavour, but can be omitted if you're making these for kids.
100g butter, room temperature
100g castor sugar
4 tbsp unsweetened cocoa powder
170g rolled oats
65ml pure cream
2 tsp dark rum or brandy (optional)
½ tsp instant coffee (optional), dissolved in 2 tsp hot water
⅛ tsp salt
For the coating
about 20g desiccated coconut
about 1 tbsp cocoa powder
about 30g chocolate sprinkles
1. Combine butter, sugar and cocoa in the bowl of a cake mixer and blend with the paddle attachment on medium/high speed until well combined, about 1 minute.
2. Add oats, cream, rum or brandy (if using), cooled coffee (if using) and salt. Mix on low speed until evenly combined.
3. Line a tray with baking paper. Using a teaspoon, scoop a small amount (about 20g) of the mixture and drop onto the lined tray – a second teaspoon is helpful here to scrape the mixture off the first teaspoon onto the tray. Don't shape them just yet. Continue forming small mounds; you should have about 24. Place the tray in the fridge for 30 minutes.
4. Meanwhile, prepare the coating by placing the coconut, cocoa powder and chocolate sprinkles onto separate plates.
5. Remove the tray from the fridge and roll the little mounds into balls, then drop 8 balls into one of the coatings, rolling them around so they are evenly covered. Repeat using the remaining mixture and the other two coating options.
6. Transfer the oat balls into a container, cover and keep refrigerated until serving.
Tip: I use different coatings (coconut and cocoa powder) to add interest; the younger ones love chocolate sprinkles. Keep them in a sealed container in the fridge, where they will last for a week.