Chocolate Cranberry Porridge Balls

You know the instant porridge pots that sit on the shelves in supermarkets. Well this recipe is inspired but them, but in another form.

These balls are essentially pre-made porridge. A mix of oats, nut butter and all-natural coconut syrup combined in a super rich, absolutely delicious energy ball, which when added to a pan filled with a little milk and water transform themselves into the most decadent, rich porridge you could ever hope to enjoy. 


They are made with carob, a tropical bean which you can buy powdered and has a rich a chocolately taste. It make a great alternative to cocoa, it is also good for anyone allergic to chocolate (yes, there are people out there, you poor things) You can find out more about carob here

Of course, it is not as easy to get hold of. I generally buy in health food shops, however this particular bag made its way in my suitcase all the way from Istanbul… Talk about air miles. If you fancy using cocoa instead, that is totally fine, one can be easily substituted for another.

To bind the balls together I have used a natural sweetener made of unrefined coconut syrup. It has a wonderful, natural treacle flavour and really compliments the taste of the carob. I highly recommend it.  It makes a great alternative to honey or maple syrup. I have included a link for you to find it below. You can find of more about it here

Carob and Barberry Porridge Balls

The great thing about this recipe is that it is super convenient for people that don’t have time in the morning for porridge making at breakfast. You can make a batch of these little balls and keep them in the fridge for the week. They take up little space (unlike bircher muesli and overnight soaked oats) are super convenient, not to mention cheap, easy to make and handbag friendly. You will never be tempted to buy and overpriced porridge pot from the supermarket again.

Carob and Barberry Porridge Balls

Carob and Barberry Porridge Balls Recipe

  • 3 tablespoons carob powder (you can use raw cacao, or cocoa powder)
  • 4 tablespoons smooth almond butter
  • 4 tablespoons chia seeds
  • 8-10 tablespoons Bali Nutra Coconut Syrup
  • 300g/ 3 cups rolled porridge oats
  • a big pinch of salt
  • 4 tablespoons barberries, sour cherries, or cranberries
  • 8 medjool dates (optional)

To Make the Porridge Balls

Add the almond butter, coconut syrup and chia seeds to a bowl and mix into a paste. Mash in the dates, breaking them up in to rough pieces with a wooden spoon. Finally add the oats, salt, barberries and mix well.

Shape the mixture into balls, about the size of a large golf ball. The mixture should make 12.

To make into Porridge

Add 2-3 balls into a small saucepan and fill with 100ml of milk (of choice) and 100ml of hot water. Add the pan to the stove. Mash the porridge balls apart with a wooden spoon to help them break into the liquid. Stir until the mixture becomes smooth, creamy and porridge like.

Alternately (for desktop dining)

Break 2-3 balls into small crumbs and place in a bowl. Pour over 100ml just boiled water and 100ml hot milk (of choice). Mash the mixture with the back of a spoon until it resembles porridge. If need be microwave for 30 seconds to break the oats down further. Adjust the milk ratio and enjoy warm.

Carob and Barberry Porridge Balls


  1. LOVE this recipe! But I’m a bit confused.. can you eat the porridge balls raw? Or do you have to make them into porridge?

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