HEAB’s Butterfied Oaties

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. They are now a new favorite of Bobby’s :) (and mine).

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Have you made these oaties yet??

8 Comments on HEAB’s Butterfied Oaties

  1. glidingcalm
    16 May, 2011 at 11:46 am (4 years ago)

    MMM yum!!! I will have to put these on my list to make!!! :) I also love the Asian twist- red bean paste, black and reg sesame seeds, and mochi should be in MORE desserts!! :)

    • Maggie
      16 May, 2011 at 11:51 am (4 years ago)

      @glidingcalm: LOVE love love red bean paste :)

  2. Heather Eats Almond Butter
    16 May, 2011 at 11:56 am (4 years ago)

    Must make with sesames seeds, and I agree with GC – bring on the red bean paste! :)

    So glad the Oaties were a hit. Mine come out of the oven pretty flat and broken apart. So, I let them sit for few minutes and then reshape into balls, put onto cooling rack, and refrigerate. Love reshaping into balls b/c then I get to eat all the leftover crumbs and lick my fingers. :)

    • Maggie
      16 May, 2011 at 11:58 am (4 years ago)

      @Heather: hehehe, I thought that was my little secret :)

  3. coco
    16 May, 2011 at 12:04 pm (4 years ago)

    this looks fantastic! I never thought mixing oats with butter, genius idea! 😉

    • Maggie
      16 May, 2011 at 12:05 pm (4 years ago)

      @coco: it gives them SUCH an amazing flavor!

  4. melissa @ the delicate place
    16 May, 2011 at 7:13 pm (4 years ago)

    i’m obsessed with tahini, wonder if subbing in for some of the butter would work. fat for fat lol. these look great!

    • Maggie
      17 May, 2011 at 9:00 am (4 years ago)

      @melissa: let me know if you try it and it works! sounds yum :)