Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Oat "truffles"

Oat "truffles" with Liquorice

Christmas, Holiday, Sweets and Candy, LiquoriceTove Balle-PedersenComment
Oat "truffles" with Liquorice

Oat "truffles" with Liquorice

December 17. - You can never have to many sweet treats.  

Making the traditional havregrynskugler aka Oat "truffles," I knew, I had to make some with liquorice. I'm getting addicted to liquorice, I guess, I could be addicted to worse things. 

I added almonds to  give the truffles more crunch.


  • 125 g oat
  • 50 g almonds, chopped
  • 75 g butter
  • 50 g sugar
  • 10 g unsweetened cocoa (I use Valrhona)
  • 1 tablespoons salty liquorice syrup


  • white chocolate (I use Valrhona)
  • raw liquorice powder


Chop the almonds. In a stand mixer fitted with a paddle attachment mix butter, oats, sugar, cocoa, syrup and almonds until you have a uniform texture. Add more syrup if needed.

Form small bite-size ball of the dough in your hands, Cool the balls.

Temper the white chocolate, and dip the balls in. Sprinkle with raw liquorice powder on top, before the chocolate is dried. Store the truffles in an airtight tin in the refrigerator.


The Danish version:

Havregrynskugler med lakrids


  • 125 g havregryn
  • 50 g hacked mandler
  • 75 g smør
  • 50 g sukkerr
  • 10 g kakao, uden sukker (Jeg brugte Valrhona)
  • 1 spsk salt lakrids sirup fra Bülow salty liquorice syrup



Hak mandlerne. Rør smør, sukker, havregryn, kakao, sirup  og mandlerne sammen til en ensartet masse. Tilsæt mere sirup, hvis du vil have mere lakridssmag.

Rul små mundrette kugler med hænderne. Temperer den hvide chokolade og dyp kuglerne heri. Drys lidt lakridspulver på toppen, før chokoladen tørrer.

Opbevar havregrynskuglerne i en lufttæt beholder i køleskabet.



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.