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
Ingredients
- 1 cup (90g) Rolled oats
- ¼ cup (35g) Linseed Meal
- 1 cup (200g) Canned Pineapple Chunks
- 1 cup (80g) Desiccated Coconut (+ extra for rolling)
- 1 tsp Crushed Ginger
- ¼ cup (60g) Dried Apricot
Instructions
- 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.
Christine Sutherland says
I am making oatcakes for the first time today for my zoom Robbie Burns dinner tonight.
Thanks for the powder talk and soda talk....I will leave those out also.
I will save some oats to try the fruit idea also.
I mostly eat raw and fresh so I dont have time to dehydrate and perfect it but I will experiment this week for my class that I teach on Sunday at 10 am mountain time at the Homesteaders Health Food Store in Fort St John. I have posted the classes on the website for mine and their sites.
I am finishing the series with dehydrated carrot cake and flax crackers this sunday and a review of the past three classes.
My filming is on a eating tray rolling around and not great but the recipes for tofu croutons and frozen banana ice creams and spiralled noodles are good to go on the Homesteader website.
I will get back to my oatcakes! Happy Robbie Burns!
Christine
ps thanks again for your site here.
Charlotte Hough says
I just made with cranberries and dates as I realised I had no apricots and they still tasted great! Thank you! X
Amy says
Oh yum, cranberries and dates sound delicious 🙂 Glad it worked for you
Deb says
My 18 month old ran to the fridge saying ‘more more!’ I added in the juice from the pineapple tin as well. It did make the mix quite soft but I could still form balls and time in the fridge made them harder. Also used LSA mix as didn’t have flaxseed. Thanks for the delicious recipe!
Amy says
Brilliant! I love reading comments like this! So happy they were a hit!
jessica says
About how long do these tend to last? Will they last longer in the fridge?
Amy says
Hi Jessica, they never last long in my house ? I'd store them in the fridge for a few days or you could try freezing them (I haven't tried that yet)
Jess says
Hey these look great but what could I use instead of linseed meal, never seen that in the uk before, thank you
Amy says
Hi Jess, It is called flaxseed in the UK, I think I used to get it in the major supermarkets. You could easily just add a little more oats or coconut. The recipe is pretty flexible ??
Jess says
Ah thank you for the advise, I was thinking about getting chia seeds? X
Aria Smith says
It looks really so good and yummy!!! Thank you
Amy says
Thanks Aria, hope you enjoy ??