White's Oats

Coconut, Raspberry and Lemon Balls

Preparation time: 10 minutes

Makes 12 


100g Whites Organic Jumbo or Speedicook Oats

60g of any 3 seed mix (we used pumpkin, sunflower and linseed) 

30g ground almonds

50g unsweetened peanut butter (without palm oil)

25g honey 1/2 teaspoon vanilla extract

40g frozen raspberries

The juice and zest of a lemon

75g desiccated coconut


  • Preheat oven to 180oC (Fan 160oC) Gas mark 4.
  • Place the oats, seed mix, almonds, peanut butter, honey, vanilla, raspberries, lemon zest and half of the lemon juice into a food processor and blend until the mixture is finely chopped and begins to form a dough.
  • Remove the dough from the processor onto a clean dry work surface and roll into 12 equal size balls (roughly 26g).
  • Sprinkle coconut into an oven tray and lightly toast in a hot oven for a few minutes until golden.
  • Dip the balls into remaining lemon juice before rolling in toasted coconut.
  • Store in an airtight container.




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