These vibrant and delicious Blueberry Breakfast Balls are a fantastic grab-and-go breakfast option for busy mornings.
What’s To Love About These Breakfast Balls
- Hand-Held: Turning oats into finger food is perfect for “on-the-go” breakfasts or for baby-led weaning. Easy to grab, easy to eat and easy to store.
- Nutritious: Made with oats, blueberries and nuts they make a nice balanced breakfast or snack.
- Pretty: Because many kids (and adults) eat with their eyes.
- Easy: This no-cook breakfast/snack can be whipped up in very little time.
What You Need (With Alternative Suggestions)
- FROZEN BLUEBERRIES – Frozen blueberries give that gorgeous purple colour. If you wish to use fresh blueberries you may need to adjust the amounts a little and the colour will not be as vibrant. This recipe also works well with frozen raspberries or frozen mixed berries.
- OATS – Use rolled oats or quick oats. Steel-cut oats will not work.
- ALMOND FLOUR – Adds fat and protein to keep you/your kids fuller for longer. If you have a nut allergy you can replace it with extra coconut and oats.
- DESICCATED COCONUT – Used to thicken the mixture and to coat.
- RAISINS: Added for sweetness and can be skipped if prefered.
How to Make (With Video)
These blueberry breakfast balls come together in two simple steps. Get your kids to help make them!
- Add blueberries, oats, almond flour, coconut and raisins to a food processor and blend until you have a thick paste / it forms into a large ball.
- Form into tablespoon-sized balls and roll in some coconut.
Storage Instructions
These balls are best eaten straight after rolling when they are still semi-frozen. If making in advance it is best to freeze but can also be refrigerated
- REFRIGERATE: Place the balls in an airtight container and refrigerate for up to 2 days. (The vibrant colour will fade)
- FREEZE: Freeze as soon as the balls are formed and store in a freezer bag/freezer container for up to 1-2 months.
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Blueberry Breakfast Balls
Blueberry Breakfast Balls – a vibrant, healthy breakfast. Perfect for little ones
Prep Time: 10 minutes
Total Time: 10 minutes
Serves:14 balls
Hover over “serves” value to reveal recipe scaler
Equipment
- Food Processor or High Speed Blender
Ingredients
- 1 cup / 150g Frozen Blueberries
- 95g (1 cup) Rolled Oats
- 60g (½ cup) Almond Flour
- 30g (â…“ cup) Desiccated coconut
- 35g (¼ cup) Raisins *Optional, added for sweetness. Can be skipped if making for baby.
Rolling
- 30g (â…“ cup) Desiccated Coconut
Instructions
- Add all the ingredients (apart from the coconut for rolling) into a food processor and blend until the mixture comes together to form a large ball.
- Scoop out 1 tbsp of the mixture, roll into a ball and coat in coconut. Repeat until the mixture is used up.
Video
Recipe Notes
 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.Â
Nutrition Facts
Blueberry Breakfast Balls
Amount Per Serving (1 ball)
Calories 92
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.3g
Sodium 3mg0%
Potassium 77mg2%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 2g2%
Protein 2g4%
Vitamin A 6IU0%
Vitamin C 1mg1%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Jennifer Kirk says
Thank you Amy. I can’t wait to make these. I can’t use coconut. You mentioned that this is used to thicken the mixture and to cost them. Do you have a replacement suggestion?
Amy says
Hi Jennifer, sorry for the delay in getting back to you. You can always add more almond meal. You just want to achieve a texture that is easy to roll 🙂
Tina says
I loved the recipe! Do I store in refrigerator or freezer.
Amy says
Hi Tina, they are best stored in the freezer 🙂
Rebekah A says
Hi! I tried this out this morning but I didn’t have the coconut and I also didn’t have almond flour. I did have almond so use that instead but these ended up too damp for my teen. With the coconut and a flour make it drier?
Amy says
Hi Revekah, yes you may not have had enough dry ingredients to soak up moisture of the berries. It is easy to adapt so you can get it to a suitable texture to roll. Just add a little more oats maybe?
Naomi says
Hi Amy!
This is AMAZING. My son loves the blueberry balls, we are going to try the raspberries today 🙂
I did have a question, I’ve been making the blueberry balls for awhile now and I swear the recipe for those called for peanut butter and not almond flour. Did you recently update the recipes to take the peanut butter out and replace it with the almond flour? Just want to make sure I haven’t been reading your recipes WRONG LOL. Thank you!
Amy says
Hi Naomi, I’m so happy you enjoy these balls, Yes the original recipe did have peanut butter but some people were writing to me saying that the balls didn’t hold together properly so I changed to almond flour. Do you want me to send you the original recipe?
Sophia Resti says
I live this recipe! It worked out beautifully substituting crushed almonds for the desiccated coconut. Do you have any suggestions for adding protein powder to the recipe? I’d like to try and add protein to the recipe but I’m not sure what kind of proportions or measurements. Thanks!
Amy says
I’m so happy you enjoyed it Sophia. I would just replace some of the dry ingredients (almond flour/oats) with the same weight of protein powder you wish to use. 🙂
Jennifer says
Hi it never balled up. It’s not coming together. It’s too dry?? Should I add water? I even doubled blueberries but it’s not balling up
Amy says
Hi Jennifer, I think you didn’t process it long enough. It goes into crumbs initially and then blends together into a ball. Are you using a food processor to make these?