Oats Laddu (Indian Oat Balls)

Updated: July 17, 2023, By Swasthi

Make delicious and healthy Oats Laddu under 25 minutes. Oatmeal, nuts, seeds, cardamoms, cinnamon and jaggery come together to make a guilt-free sweet snack that anyone can enjoy! This recipe shares 2 ways to make oats laddu aka Indian Oat Balls – with and without ghee.

oats laddu also known as oat balls

Traditional Ladoo from the Indian sub-continent get a makeover resulting in these oats ladoo. Besan ladoo, Coconut ladoo and motichoor ladoo are some of the popular varieties often made during celebrations & festive season.

Most of these are loaded with sugar & ghee so if you are weight-watching or trying to eat healthy the traditional ladoos are a big NO!.

Whether you are looking forward to include more oats in your diet or trying to limit those ghee and sugar-laden sweets, these Indian style Oat Balls are just perfect for you.

These make a great snack for everyone – grown-ups, kids, toddlers and even the elderly.

About Oats Laddu

Like any other dish, these laddu can be made in many many ways. I had shared a lot of them earlier and the recipe shared here is the latest and is a no-fail recipe.

If you are making this for someone who is on a low fat diet, you can easily leave out the ghee in the recipe. The ladoos turn out slightly powdery that way but taste amazing.

For my boys, I prefer using a bit of ghee which reduces the powdery taste and keeps the ladoo softer. The entire recipe requires just 2 tbsps of ghee and makes 10 to 12 ladoos.

I have used peanuts here, you may replace them with cashew nuts, walnuts or almonds. For the seeds, I use pumpkin seeds and you can replace them with the same amount of sesame seeds.

Though you can make these only with oats and jaggery, I prefer to use nuts and seeds not only to improve the nutrition profile but also to help the ground oats bind well into balls.

When processed or ground, nuts and seeds begin to release oils and these act as a binding agent here. Jaggery, a natural unrefined sweetener is traditionally used in India to make traditional sweets.

Jaggery has a little moisture in it and that together with the nut and seed oils help to bind the oat mixture here.

Here is a picture of the oats ladoo made without ghee.

low fat indian oat balls

Photo Guide

How to Make Oats Laddu (Stepwise Photos)

I made 2x recipe, so you will find double the quantities in the pictures.

1. Add 1 cup rolled oats to a pan and begin to toast them until aromatic, for 2 to 3 mins. This recipe also uses half inch Ceylon cinnamon (not cassia) which you will add here. If you have it in the ground form, you can use ¼ teaspoon later.

toast rolled oats

2. You will also need ¼ cup + 2 tbsps roasted skinned peanuts (or almonds) and ¼ cup toasted pumpkin seeds or sesame seeds. If you don’t have them toasted, you can roast them separately one after the other on a low to medium heat until aromatic and golden. Cool and rub the peanuts to remove the skin.

nuts and seeds

3. You will need 125 grams jaggery (grated or crushed). To make these oat balls without ghee, make sure you use traditional jaggery. If using store bought powdered jaggery, you will require to use 2 tbsps ghee later. The store bought powder has no moisture like the traditional jaggery so using ghee is essential.


4. Add the cooled rolled oats and cinnamon to the grinder or food processer.

rolled oats in a jar

5. You want a fine powder. Add ¼ teaspoon ground cardamom.

add cardamom to oats

6. Add the peanuts and pumpkin seeds.

add seeds and nuts

7. Make a fine powder.

oat mixture

8. Add jaggery.

jaggery in the grinder jar

9. Grind/ process again to get a smooth fine powder. Taste test and add more jaggery if you want. If it is too sweet you may add more nuts, seeds or oats. If you want to make oat balls without ghee, make sure the oils from the seeds and nuts are well released. Test by taking a few tbsps of this powder to your hand and press down with your fingers, it should bind. You don’t need to test this if you want to use ghee.

bind the oat mixture

Make Oat Balls without ghee

If you want to use ghee, scroll down to step 12.

10. I love adding 2 tablespoons of crushed skinned roasted peanuts. This gives a nice crunch to your ladoos.

crushed peanuts

11. Please note that these will be slightly powdery and will break down easily. So press down tight and hard. Store them at room temperature in a air tight jar for 3 weeks.

low fat oats ladoo

Oat ladoos with Ghee

12. Heat 2 tablespoons ghee in a pan and add 8 to 10 cashews (split open). Fry them until light golden and then add 2 tablespoons raisins. Soon they will turn plump. Turn off and remove the pan from the stove.

fry nuts and raisins

13. Cool down for 2 mins and then add the oat nut seed jaggery powder.

add oat nut seed mixture to ghee

14. Mix well. And take portions of this to your palm and shape to balls. If you live in a cooler climate, you have to be fast before the ghee solidifies.

shape the oat mixture to balls

Store oats ladoo in a air tight jar at room temperature for 3 weeks.

oats ladoo - indian oat balls

Related Recipes

Recipe Card

oats laddu indian oat balls

Oats Laddu (Indian Oat Balls)

4.96 from 22 votes
These Indian Oat Balls are guilt-free, delicious and healthy! Made with rolled oats, jaggery, nuts, seeds and ghee (optional), they are easy to make under 25 mins.
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For best results follow the step-by-step photos above the recipe card

Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Servings10 to 12

Ingredients (US cup = 240ml )

  • 1 cup rolled oats
  • ¼ cup peanuts (skinned if possible or almonds, walnuts or cashews)
  • ¼ cup pumpkin seeds (or sesame seeds)
  • 125 grams jaggery (grated or crushed)
  • ½ inch Ceylon cinnamon pieces (optional or ¼ tsp ground cinnamon)
  • ¼ teaspoon ground cardamom (Elaichi powder)


  • 2 tablespoons ghee (optional, read notes)
  • 10 cashews (or 2 tbsps roasted peanuts crushed)
  • 2 tablespoons raisins


How to Make Indian Oat Balls

  • Add the peanuts to a heavy bottom pan and toast them on a medium heat until golden and aromatic. Transfer to a tray to cool down.
  • Add rolled oats & toast until aromatic, for 2 to 3 minutes. Transfer to another tray, (separate from the peanuts) and cool.
  • To the same pan, add pumpkin seeds and toast until they turn crisp and aromatic. Transfer to a tray to cool down. Optionally, rub off the peanuts to peel and separate the skins.
  • Add the rolled oats to a grinder or a food processor and grind/process to a fine powder.
  • Add the cinnamon, cardamom, roasted peanuts and pumpkin seeds, process until fine. Next add the grated jaggery and process/grind until well blended. Taste test and add more jaggery if you want. If it is too sweet you may add more nuts, seeds or oats.

To make without ghee

  • You just need to process a little longer until the peanuts and seeds begin to release enough oil so the mixture can bind. To test, take a few tbsps of this to your palm and try to bind it, pressing down hard with your fingers.
  • If the mixture does not bind, process a little longer or add more jaggery. Bind to 10 to 12 balls. For a crunch I add 2 tbsps crushed skinned roasted peanuts before binding.

To make with ghee

  • Heat ghee in a pan and fry the cashews until light golden. Add the raisins and fry until they turn plump.
  • Turn off and take the pan down from the stove. Let cool down for 2 mins and stir in the ground oats nut seed jaggery mixture.
  • It will all bind together. Take equal small portions to your palm and press down with your fingers to bind. You will be able to make 10 to 12 oat balls.
  • Store the oat balls in a air tight jar at room temperature and use within 3 weeks. These can also be refrigerated for longer.


  • If you want to make this recipe without ghee, use traditional jaggery and not store bought powdered jaggery. 
  • I have always had success without adding ghee but they taste a bit powdery. If the mixture does not bind, just grind it a little longer or simply add a tablespoon of ghee.
  • Adjust the quantity of jaggery to taste. If you find the mixture too sweet add more nuts or seeds.

NUTRITION INFO (estimation only)

Nutrition Facts
Oats Laddu (Indian Oat Balls)
Amount Per Serving
Calories 128 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Trans Fat 0.001g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 6mg2%
Sodium 22mg1%
Potassium 95mg3%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 9g10%
Protein 3g6%
Vitamin A 0.5IU0%
Vitamin C 0.2mg0%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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Dear Swasthi,
I made oats idli, turned out really well. Can we make above dessert w/ quick oats. I have the kind with maple setup and brown sugar, accidentally bought a large packet and trying to finish tge surplus.

Thanks mam ur recipies are too good and healthy too

5 stars
Hi swasthi,
I tried this recipe today and it was fabulous…..thanks for the great recipe…my family loved them…:)

Hi Swasthi,
Was wondering if I could use Stevia powder in place of sugar/ jaggery. if yes, how can I use it as it says on the container that I can’t heat it? Could you help?

Healthy recipes r beneficial for our health I want to learn more healthy recipes


I wanted to know, if these laddoos can be stored or to be consumed immediately? If stored, outside or best to refridgerate?

Mam thanks for all the receipes i prepare kazzikayalu,so nice mam can u plz post the kobbri boorelu

5 stars
How to clean the impurities from the grated jaggery ? In some of the sweets ,we are adding it directly to the blender to make powdered form. In case we are making the syrup of it, we will sieve to remove the dirt.

4 stars
I happen to try this as I wanted to do something very unique, it turned out to be big hit. Everyone at home liked it.

fyi…tried them today with the addition of chopped walnuts and flax seed powder for extra nutrition, turned out awesome! wanted to know if i can put them in the fridge o do i leave them outside? with fresh coconut in them, will they keep ok outside?

can this be made with quick oats? i’m having difficulty finding rolled oats in india…

just now I tried.. oats laddu was very tasty n yummy.. ate 6ladoos.. shall I use condensed milk in this?

This looks great but I can’t get fresh or frozen coconut. Can you make it with dried coconut?

Great – thanks! I also tried soaking the dried coconut in some warm water first and that worked fine too. Also added more cardamom – very yummy!

I tried this recepie and it came out well.. thnxx u

very very healthy and delicious ladoos there 🙂 looks so yummy !!

they look so yummmm… and adding oats gives you licence to eat laddoos without guilt 🙂

Wow Oats laddoo!! they look tempting , would luv to try them …