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I have been meaning to make these for a while now, so when Heather linked to them the other day I knew I couldn’t put it off any longer. All I have to say is – I will never procrastinate with making butterfied oaties (or butterfied anything) again. When they first came out of the oven I was a little bit worried that I had messed them up – they were very crumbly and didn’t stay together – but it didn’t affect the taste at all, and I just put everything (whole oaties + the crumbled ones) in the fridge and they firmed right up.

I made a few changes based on what ingredients I had on hand, so here is my modified version.

Asian-ish Butterfied Oaties

Based on HEAB’s Butterfied Oaties.

Ingredients

• 1 + 1/3 cups toasted oats (I toasted them in a pan on the stove – just heat the pan and stir them around for 5 minutes)
• 3 tablespoons honey
• 1 stick of softened butter
• 1/4 teaspoon salt
• 1/4 cup hydrated raisins (soak raisins in hot water for 5 minutes, then drain)
• 1/4 of a chocolate bar, chopped up (check out the chocolate I used below – raspberry rooibos tea flavored dark!)
• 1.5 teaspoons NuNaturals cocoa bean extract (sub out for vanilla if you don’t have it)
• 2 heaping tablespoons sesame seeds (secret special ingredient!)

Method

1. Preheat oven to 325F.
2. Mix ingredients together to combine, then put in the fridge for 15-20 minutes.
3. Make balls (I used a coffee scoop, about 2 tablespoons, to measure – then I mooshed them into a ball with my hands) out of the dough and put them on a baking tray.
4. Bake for 15 minutes. Remove from the oven, let cool. Put in tupperware and put in the fridge so they solidify more.

Just a few notes:

• I added a little bit more oats than the original recipe called for because my dough was really liquidy.
• When they came out of the oven they were very crumbly, almost like granola. I just let them sit awhile, and then after I refrigerated them they were pretty solid. Still granola-y in shape (some had broken) but much firmer.
• You could definitely cut down on the honey – they were pretty sweet.
• Raisins optional – I added them because Bobby’s favorite cookies are oatmeal raisin.
• Sesame seeds not optional! These were the best part.

We finished them all in one day (!). They are scrumptious. Most of the calories come from butter and not carbs, which I was happy about. We had them as a snack in the afternoon and then as a midnight snack/dessert after we got back from a friend’s house. They are now a new favorite of Bobby’s (and mine).

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Have you made these oaties yet??

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Tagged: butter, butterfied oaties, chocolate, dessert, oats, raisins, recipe, recipes, sesame seeds, snack, vegetarian