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.
– 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)
1. 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:
3. Add baking soda, salt, sugar, and nut butter. Blend again and remove to large bowl. Before and after:
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:
7. Batter will be wet and sticky. Shape batter into a log and wrap with plastic wrap:
8. Place log in freezer for 30 minutes to 1 hour.
9. Remove and unwrap log. Place on cutting board.
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.
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!
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:
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:
Have fun with your oaties!