Sweet and tangy raspberry oatmeal balls
This is my own special take on Swedish oatmeal balls. I used raspberries instead of chocolate, which gives them this beautiful pink color.
30 oatmeal balls
- 1 1/4 sticks (150 grams) of room temperature butter
- 1 1/4 cups (150 grams) of granulated sugar
- 1 tsp of vanilla sugar
- 2 tbsp of cold concentrated raspberry juice
- 1 1/2 cups (4 dl) of rolled oats
- 3 tbsp of raspberry powder
- 1 lbs (around 500 grams) of fresh or frozen raspberries
These pink oatmeal balls were made with the traditional Swedish oatmeal batter, but without the cacao and coffee in the original recipes. Instead, I decided to add my homemade raspberry powder and substitute the coffee with raspberry juice. You can use other berries too of course. No artificial food colorants are used in this recipe.
Turn the oven to 120 degrees (50 degrees Celsius.)
Puree the raspberries with a blender and stain the berries through a sieve to remove the seeds.
Put the puree on a oven tray with a baking sheet, make a thin layer.
Let the raspberries dry in the oven for a few hours, until the liquid has evaporated.
Crush the raspberry sheet into a fine powder.
This first step takes some time so make sure to start a few hours before you get to the oatmeal balls.
Cut the butter into small pieces.
Blend the other ingredients (use a food processor.) Make sure that the rolled oats are finely cut and that there are no butter lumps in there.
Form the mixture into balls (or other shapes.) Roll in pearl sugar, coconut flakes or cacao.
You can make a faster version of this recipe by using chocolate instead of the raspberry powder, or simply just the raspberry juice. This is a traditional Swedish treat that everyone enjoys, children and grownups alike!
Recipe: Sara Bäckmo/Maria Strömberg Bååth
Photo: Maria Strömberg Bååth