Raspberry Coconut Breakfast Balls – Oats, ground almonds, coconut and raspberries mixed together to make a handheld breakfast or snack.
What’s to Love About These Raspberry Balls?
- Quick and Easy: No cooking required, just add the ingredients to a food processor, pulse until combined and then roll into balls. So easy the kids can do it with little supervision.
- Nutritious: With no refined sugar, oats for energy, ground almonds for protein, raspberries and coconut; these little balls of goodness are a great way to start the day.
- Hand-Held: Perfect for baby-led weaning as an on-the-go breakfast option.
Ingredient Information (with Substitute Ideas)
- OATS – Used rolled oats or quick oats. Steel-cut oats will not work.
- ALMOND MEAL / FLOUR – For a nut-free version you can replace with more oats or desiccated coconut.
- DESICCATED COCONUT – Used to thicken the mixture and to coat. If you do not wish to use coconut you can replace with extra almond meal or nuts.
- FROZEN RASPBERRIES -Frozen raspberries give a beautiful pink colour. If you wish to use fresh raspberries you may need to adjust the amounts and the colour will not be as vibrant. This recipe also works well with frozen blueberries or frozen mixed berries. The 1/2 cup of raspberries, detailed in the recipe, is a half cup of raspberries once they are defrosted and crushed, not when they are still frozen. For best results, I recommend using the grams measurements.
- RAISINS / SULTANAS – Used to provide extra sweetness. Can be skipped or replaced with a different dried fruit, a touch of honey or maple syrup.
How to Make
These raspberry breakfast balls couldn’t be easier. Simply…
- Add the ingredients to the food processor
- Blitz until the mixture combines
- Roll the mixture into balls
- Roll balls in coconut to coat
The great thing about this recipe is that it can easily be adapted to suit taste. If you are looking for something sweeter then you can just add extra raisins or a little honey / maple syrup to taste. If you watch the sugar levels in your kid’s food then you can just omit the raisins.
Place the balls in an airtight container and refrigerate for up to two days or freeze for up to a month.
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Raspberry Coconut Breakfast Balls
- Food Processor
- 95g (1 cup) Rolled oats
- 60g (½ cup) Almond flour
- 30g (⅓ cup) Unsweetened desiccated coconut
- 134g (1 cup) Frozen raspberries
- 35g (¼ cup) Raisins / sultanas
For Coating/ Rolling
- 30g (⅓ cup) Unsweetened desiccated Coconut
- Put all the ingredients (apart from the coconut for rolling) into a food processor and blend until smooth.
- Roll into balls (I made 14) and coat in coconut.