Havregrynskugler (Danish No-Bake Chocolate Oat Balls)

I’ve already shared a couple Scandinavian baking recipes here that use basic ingredients that you likely already have in your kitchen. If I’m craving a sweet treat I can usually whip up some havreflarn cookies or a kladdkaka without needing to take a trip to the grocery store first. But if you want a really easy recipe – one that doesn’t even require baking – then you can’t go wrong with Danish havrengrynskugler, or chocolate oat balls.

Havregrynskugler, or sjokoladekuler in Norwegian, are especially popular around Christmas, but they’re any easy dessert to make any time of the year as well. They’re a bit similar to risboller, but instead of using chocolate and puffed rice, havregrynskugler are made with oats of cocoa powder, which you’re probably more likely to find in your cabinet already.

You can find all of my Scandinavian Christmas recipes here.

These are popular to make with kids as they’re so simple, but I’ve also often seen grown up versions of havrengrynskugler that switch out the coffee for a couple tablespoons of rum, Kahlúa, or Irish cream liqueur. Or if you don’t like the taste of coffee but don’t want to make these alcoholic, you can use a couple tablespoons of milk instead. Or you could really change up the flavor and make these with orange juice!

You’ll want to use finely rolled oats (or instant oats) for these.

These will be easier to roll if you let the dough chill in your refrigerator for about 15 minutes first. I also wet my hands before rolling these so the dough doesn’t stick to them as much.

I think these are prettiest when rolled in shredded coconut, plus I love the combination of coconut and oats. But if you’re not a big fan of coconut you can roll these in whatever you like – or leave them bare. If you want to make these chocolate oat balls sweeter, they’re also delicious rolled in grated dark or white chocolate.

You can of course eat these immediately, but I think they taste best after they’ve chilled in the fridge for a bit. They taste just as good the next day and day after that, though they’re so tasty it’s unlikely they will last that long.

You can switch the recipe from US measurements to metric by clicking from “US Customary” to “Metric” under Ingredients.