Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Havregrynskugler - Oat "Truffles"

Christmas, Holiday, Sweets and CandyTove Balle-Pedersen1 Comment
Havregrynskugler - Oat "Truffles"

Havregrynskugler - Oat "Truffles"

December 16th the last full week before christmas. I'm busy making the last treats for christmas. In most of my adult live I haven’t made havregrynskugler, but tasting the ones my friend made, at a christmas party the other day, I had to make them this year. 

Havregrynskugler means oat balls and is an easy to make, no-bake treat, you mostly have around christmas time. In my family, havregrynskugler was a treat me and my brother would make together with my dad, to get us out of my moms hair, while she was preparing the christmas dinner. I think there was another reason why they were made on december 24th. If we had made them any earlier, the havregrynskugler would properly have been eaten. 

Just because havregrynskugler contains oat, doesn't mean they are healthy. They contain a lot of butter, that makes them melt in your mouth, just like a real truffle.


  • 160 g oats
  • 75 g butter, salted and room temperature
  • 100 g sugar
  • 20 g unsweetened cocoa ( I use Valrhona)
  • 50 ml espresso, cold
  • Rum extract


  • shredded coconut


In a stand mixer fitted with a paddle attachment mix butter, oats, sugar, cocoa, coffee and extract until you have a uniform texture. Taste, and add more extract if needed.

Form small bite-size ball of the dough in your hands, and roll them in shredded coconut. Store the havregrynskugler in an airtight tin in the refrigerator.

A big thanks to Vintage-kompagniet for the beautiful Dannebrog ornament.