Blueberry Breakfast Balls – A vibrant and delicious way to start the day.
How gorgeous do these blueberry breakfast balls look? The blueberries give such a beautiful colour, making these not only delicious but super pretty too. This recipe is adapted from one of my most viewed recipes, Raspberry Coconut Balls. When developing this version I took into consideration some of the feedback and suggestions I had received on the raspberry balls.
The first alteration I made was to blend the mixture, resulting in a much smoother ball which I think makes it more kid/baby friendly. I also decided to use peanut butter instead of almond flour and coconut oil which has resulted in a more moist ball. Lastly, I have slightly increased the ratio of fruit to other ingredients so it is a little sweeter. It still isn’t super sweet though, so if your kids are used to more sweetness you may have to add a little honey/maple syrup to the mixture.
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Blueberry Breakfast Balls
- 1 cup (110g) Rolled Oats
- 1 cup (150g) Frozen Blueberries
- 1 tbsp Peanut butter (or nut butter of choice)
- 1/3 cup (25g) desiccated coconut (+ extra for coating)
Add oats, blueberries and peanut butter to a food processor, mix until combined and until you have a thick paste. Stir through the coconut.
Form into balls (I made 14) and roll in some more coconut.
This is not a sweet ball and I have deliberately made it this way. If you want more sweetness then add some maple syrup, honey or a few dates to the recipe.
Nutritional information is an ESTIMATE only, calculated using an online calculator. The facts should be used as a rough guide only and are based on 1 ball when it makes 14.