I’m in love.
It’s a bar, and my idea of breakfast.
It’s a brownie, and my idea of dessert. Especially with roasted strawberry coulis.
Technically, it’s not a coulis, but coulis sounds cooler.
With oats, chia seeds, whole wheat flour, cocoa powder…
… some chopped up 70% dark chocolate Lindt bar…
… and some strawberries, roasted with maple syrup, olive oil and sea salt to make a perfect strawberry juice glaze, then doused in fig balsamic vinegar to bring out their sweetness even more.
It’s what ever you would like it to be.
Double Chocolate Chunk Oat Bars with Roasted Strawberries
About 15 strawberries, hulled, sliced in half
1 tablespoon olive oil
2 tablespoons maple syrup
pinch of salt
2 teaspoons fig balsamic vinegar
2 tablespoons chia seeds
6 tablespoons water
2 cups oats
1/2 cup whole wheat flour
1 teaspoon baking powder
4 tablespoons unsweetened cocoa powder
1/3 cup raw sugar
1/2 teaspoon salt
4 squares of 70% Lindt, chopped into chocolate-chip sized pieces
1/2 cup almond butter (or other nut butter)
1/3 cup maple syrup
1 teaspoon vanilla extract
1-4 tablespoons unsweetened soymilk
Preheat oven to 375°F.
Cover a rimmed baking sheet with parchment paper. Juices shall ooze so you’ll want those rims.
Whisk together olive oil, pinch of salt, and maple syrup. Toss with halved strawberries to coat. Spread them in a single layer on parchment. Bake for 40 minutes; less if necessary; don’t let the juices or strawberries burn!
Add the fig balsamic to roasted strawberries, mix to combine, and let sit a little bit. Then, separate the juices from the berries using a strainer or just tilt the pan to let the juices pool up in one corner. Save both.
Grease an 8×8 cake pan.
Whisk together the chia and water; set aside.
In a separate larger bowl, add oats, flour, raw sugar, baking powder, salt, cocoa, and Lindt chocolate; stir to combine.
In a small bowl, mix together almond butter, maple syrup, and vanilla.
Add chia seed mixture to those wet ingredients, stir to combine.
Add almond butter/maple/chia to dry, stir to combine (may give you an arm workout)
Add milk tablespoon by tablespoon to just moisten and bring everything together.
Fold in the roasted strawberries.
Spread out batter in prepared pan and bake 20 minutes.
It’s hard to tell when they are done (toothpick test doesn’t really apply) but 20 minutes should do it. It will be very soft and dense.
Let cool before cutting and serving.
Be jealous of my equally proportioned squares [insert sarcasm]. But sometimes you just want a nibble… and sometimes you want a whole honkin’ piece.
Most of the time it’s the latter, but there’s always option A if truly necessary.
Serve with ice cream, whipped cream, and/or drizzle of roasted strawberry syrup.
Oh, why must this be so photogenic? I’m on the last leg of my free GB of media storage!
But it’s so worth the sacrifice.