10-Minute Healthy Blueberry Balls
These Blueberry Breakfast Balls are quick, no-bake, and loaded with healthy ingredients like oats, almond flour, and coconut. Naturally sweetened with dates, they’re high in fiber, plant-based protein, and good fats—perfect for an energizing breakfast or on-the-go snack.
Equipment
- 1 food processor (medium or large)
- 1 tablespoon (for portioning)
- 1 airtight container (for storage)
Ingredients
- 1 cup frozen blueberries
- 1 cup rolled oats gluten-free if preferred
- ½ cup almond flour
- ⅔ cup unsweetened shredded coconut divided
- 4 –5 pitted dates roughly chopped
Instructions
- Prepare Your Ingredients: Start by gathering all your ingredients on the counter. Make sure your blueberries are frozen—this helps the balls maintain structure and gives a thicker texture.Measure out the rolled oats, almond flour, and shredded coconut. Pit your dates and roughly chop them into smaller pieces so they blend smoothly. Dividing the coconut ahead of time will make rolling easier later.
- Set Up Your Food Processor: Place your food processor on a stable surface and ensure the bowl and blade are properly assembled. Using a food processor is essential for creating a smooth, cohesive mixture. Add the frozen blueberries, rolled oats, almond flour, 1/3 of the shredded coconut, and chopped dates to the processor bowl.
- Blend Until Smooth: Secure the lid and pulse the mixture in short bursts. After about 30 seconds of pulsing, check the consistency. You want a thick, sticky batter that holds together when pinched. If necessary, pulse a few more times, scraping down the sides of the processor with a spatula to ensure everything combines evenly. The mixture should be smooth, with small bits of oats and dates visible for texture.
- Portion the Mixture: Once your mixture is ready, scoop it out using a tablespoon. Roll each portion between your palms into a small, firm ball. Press gently to ensure the balls hold their shape but avoid over-compressing them, which can make them too dense. Continue until all the mixture is used. You should get roughly 16 uniform balls.
- Coat With Coconut: Take the remaining shredded coconut and place it in a shallow bowl or plate. Roll each ball in the coconut until fully coated. This step adds a light crunch and extra flavor, while also keeping the balls from sticking together. Make sure each ball has an even coating for a professional finish.
- Serve or Store: Your blueberry breakfast balls are now ready to enjoy! They can be eaten immediately as a quick breakfast, a pre-workout snack, or a healthy treat any time of day. If storing, place them in an airtight container and refrigerate. They will keep fresh for up to one week, making them perfect for meal prep.
- Optional Serving Tips: For extra flavor, serve with a drizzle of nut butter, a dollop of yogurt, or a sprinkling of cinnamon. They pair beautifully with tea or coffee for a morning boost, or even as a kid-friendly snack packed with natural sweetness and energy.
Notes
- Use frozen blueberries to achieve a firmer texture; fresh blueberries may make the mixture too wet.
- Opt for gluten-free oats if dietary restrictions apply.
- Dates can be substituted with raisins, dried apricots, or figs for variety.
- Divide the shredded coconut before blending—some in the mixture, the rest for rolling.
- Roll balls tightly but avoid over-compressing to prevent a dense texture.
- These balls are naturally sweet; no added sugar is needed.
- For larger or smaller balls, adjust portions but note cooking times don’t change since this is no-bake.
