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.
I developed this recipe to share with My Super Nanny; an online platform that matches parents and nannies. They featured me this week on their Healthy Groms section. If you are looking for new inspiration from healthy food bloggers you should definitely check out this section of their website. Some great ideas can be found here for healthy and delicious recipes.
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.