Balsamic-Strawberry Oaties

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Balsamic-Strawberry Oaties

Thanks to Laura at Hey what’s for dinner Mom? for hosting this week’s BSI and choosing everyone’s favorite fruit — strawberries — as the secret ingredient! I wanted to make a hearty and wholesome snack that could also double as an enhancement for a meal or dessert. These oaties are just slightly sweet, and the balsamic gives them an extra kick, plus they have a delicious nutty crunch from the millet. Read on to the bottom of the recipe to see my first official incorporation of the oaties into a scrumptious concoction :-D.

Ingredients

– 1 cup chopped strawberries

– 1/4 cup balsamic vinegar

– 1/4 tsp black pepper

1.5 cups old-fashioned rolled oats, dry, divided

– 1/2 cup millet, dry

– 1/4 tsp baking soda

– 1/4 tsp salt

– 1 tbsp pure maple sugar (or sweetener of your choice)

– 3 tbsp nut butter (I used homemade almond-cashew butter)

Directions

img_565511. In a bowl, mix strawberries, balsamic vinegar, and black pepper. Set to the side for 30 minutes.

2. In a food processor, blend 1 cup of the oats into a course flour. Before and after:

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3. Add baking soda, salt, sugar, and nut butter. Blend again and remove to large bowl. Before and after:

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4. After strawberries have been soaking in balsamic for 30 minutes, pour the mixture into the food processor (reserve a few strawberry pieces for a chunkier batter, if you like). Blend until just before fully pureed.

5. Mix the strawberries into the dry ingredients.

6. Stir in millet and remaining oats:

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7. Batter will be wet and sticky. Shape batter into a log and wrap with plastic wrap:

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8. Place log in freezer for 30 minutes to 1 hour.

9. Remove and unwrap log. Place on cutting board.

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10. Slice the log into 12 rounds. Arrange rounds on a parchment-lined baking sheet. The oaties won’t change size as they cook, so don’t worry about trying to space them out too much.

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11. Bake at 375 for 30-60 minutes, depending on your doneness preference. I like things crispy, so I let them toast away for the full hour!

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12. Enjoy however you choose! I incorporated my first (errr, second, if you count the taste-test one) oatie into a balsamic-strawberry yogurt sundae:

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Also involved in that sundae were 1/2 cup Greek yogurt, more chopped strawberries, and a drizzle of balsamic syrup. Speaking of which, balsamic syrup is very easy to make! You just bring balsamic vinegar to a boil in a saucepan with a bit of sweetener (I used 1/2 cup of vinegar and 1 tbsp maple sugar) and let it simmer until it reduces by about 3/4, stirring occasionally so it doesn’t burn. The syrup thickens quickly as it cools, so it’s a good idea to immediately put any extra in a heat-safe dish for easy re-melting later.

Or, consider spreading your oaties with your favorite condiment as a snack or the perfect whole grain side to a balanced breakfast. Here they are with homemade almond-cashew butter:

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Have fun with your oaties!

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