These tropical oat balls are sure to add a little sunshine to your day. Made with pineapple and coconut, they make you think of summer days by the pool…
I love making balls like these Tropical Oat Balls as they are so easy to adapt to suit dietary needs, tastes or what you have available to hand. I deliberately made these nut free so I could add them to my son’s lunch box.
To be honest, energy balls aren’t something I make all the time. Both my boys (age 2 & 5) love fruit and I’d rather they ate fruit in its natural state, with a handful of nuts or seeds, than whizzed up in balls. The added dried fruit make them higher in sugar and I definitely would consider these as an occasional food rather than an everyday one.
If you are looking for a lower sugar ball then check out my blueberry balls or raspberry oat balls, they are sweetened only by the fruit and have no dried fruit. I even serve them as part of a breakfast.
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Tropical Oat Balls
- 1 cup (90g) Rolled oats
- 1/4 cup (35g) Linseed Meal
- 1 cup (200g) Canned Pineapple Chunks
- 1 cup (80g) Desiccated Coconut (+ extra for rolling)
- 1 tsp Crushed Ginger
- 1/4 cup (60g) Dried Apricot
- Add all the ingredients to a food processor and blitz until combined.
- Roll into balls of desired size and roll in desiccated coconut to coat.
- Store in an airtight container.