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 ½ 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.
Storage Instructions
Place the balls in an airtight container and refrigerate for up to two days or freeze for up to a month.
You may also like
- Cocoa Energy Balls
- Blueberry Breakfast Balls,
- Fruity Oatmeal Cups
- Cherry Bliss Balls
- Healthy First Birthday Cake
Have you tried this recipe? I love receiving your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies
Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kid-friendly inspiration on Pinterest and Instagram.
Raspberry Coconut Breakfast Balls
Equipment
- Food Processor
Ingredients
- 95g (1 cup) Rolled oats
- 60g (½ cup) Almond flour
- 30g (â…“ cup) Unsweetened desiccated coconut
- 134g (1 cup) Frozen raspberries
- 35g (¼ cup) Raisins / sultanas
For Coating/ Rolling
- 30g (â…“ cup) Unsweetened desiccated Coconut
Instructions
- 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.
Robyn says
Hi can I use frozen mixed berries for this
Amy says
Hi Robyn, yes that should work well 🙂
Rachel says
I follow the recipe exactly and I am not one of those people who recipes don’t usually work for but this was crumbling mess ! It tasted nice but so crumbly. I added some honey but didn’t want too just to make it stick together.
Not sure what went wrong?!
Amy says
Hi Rachel, it sounds like the mixture was too dry - did it look like the mixture in my process photo? Did you use the g measurements or cup measurements to make this? Did you use frozen raspberries or fresh? The half cup of raspberries is based on defrosted crushed raspberries. If you used whole then you may not have had enough raspberries and moisture in the mixture.
Kate says
Yum!
Using quinoa flakes instead of the oats also works nicely!
Amy says
Great idea Kate, will have to try next time 🙂
Nabila says
Hi, I was just wondering if the oats and almond flour shouldn't be cooked first?
Amy says
Hi Nabila, No I don't cook them first. 🙂
Sara says
Also how long would these keep in an air tight jar in the fridge??
Amy says
Hi Sarah, I find that they don't last long in the fridge - I'd say 2 days at max for taste but they would be safe to eat for longer. Store in an airtight container.
Jaguar says
Can I use something else than almond flour?
Amy says
Hi Jaguar, yes of course. Just add a little more oats or coconut to soak up moisture.
Sara says
Hi just wandering if this recipe is supposed to have coconut oil in it?? Can’t see it in the ingredients list but I noticed on the blueberry breakfast balls page that these ones have coconut oil. If so how much and when do I add it??
Amy says
Hi Sara, I tried the recipe without coconut oil and liked it so I didn't add it. You can add a little if you wish, just add it to the food processor with the rest of the ingredients.
Candice says
Hi, can you use almond meal instead of almond flour?
Thanks!
Amy says
Hi Candice, yes - hope you enjoy !