Jam-packed breakfast balls: Start your day with a delicious bite

Brighten up breakfast time with these delicious jam-packed breakfast balls. Loaded with tasty, fibre-rich ingredients, these tasty balls will give you a powerful start to your day.

The school holidays are still in full swing, and if you are at home with the kids, you can prepare these jam-packed breakfast balls with them. These balls are a scrumptious bite for breakfast and quite addictive!

So, if you are looking for a way to make breakfast interesting during the holiday season, whip together a batch or two of these jam-packed breakfast balls. Prepare them once and don’t be surprised if these balls become a frequent menu request from your family.

Enjoy these jam-packed breakfast balls on those lazy holiday mornings. Just perfect for our summer weather when you are in the mood for something different.  

Let us know in the comments of this recipe if you plan to prepare these delicious balls during the holiday season. You can even send some photos of your breakfast balls to us.

Jam-packed breakfast balls recipe

5 from 1 vote

Recipe by Marele van Zyl Course: BreakfastCuisine: GlobalDifficulty: Easy

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 1⅓ cups 1⅓ cake flour

• 1 tablespoon 1 baking powder

• ½ cup ½ sugar

• ¼ teaspoon ¼ salt

• 1½ cups 1½ BOKOMO bran flakes

• ½ cup ½ raisins

• 2 large 2 eggs

• 1 cup 1 milk

• ⅓ cup ⅓ oil

• ½ cup ½ peanut butter

• 1 cup 1 strawberry jam

• 1 cup 1 desiccated coconut

Method

• Preheat the oven to 180°C and grease a medium, square baking dish.
• Pour the BOKOMO Bran Flakes into a resealable bag and crush lightly with a rolling pin.
• In a medium bowl, sift together the flour, baking powder, sugar, and salt. Mix through the crushed bran flakes and raisins.
• In another bowl, whisk the egg, oil and milk together.
• Fold the wet ingredients into the dry ingredients until just combined.
• Pour the batter into the baking dish and bake for 30-35 minutes, or until a skewer inserted in the centre comes out clean.
• Allow the bran muffin bake to cool in the baking dish for 10 minutes before transferring to a cooling rack.
• When completely cooled, crumble the bran muffin into a large bowl. Mix the peanut butter through the crumbled muffin mixture and shape it into 24 equal-sized balls. Use your finger to press a deep hole in each ball, fill it with a teaspoon of strawberry jam and roll up into perfectly round balls.
• Roll the balls in the desiccated coconut, coating them lightly.
• Store these in a container in the fridge for 5-7 days and enjoy it as a delicious high-energy treat!

Notes

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