I’m tired of a food system built around engineered cravings and shelf life instead of actual food.
Oat-Stabilized Sunflower Butter Layer
- 1 cup Almond butter or sunflower butter (well-stirred)
- 1 cup Rolled oats or quick oats (pulsed into a coarse flour)
- 4 tbsp (½ stick) Unsalted butter or melted coconut oil (solid at room temp)
- ¼ cup Honey, maple syrup, or powdered sugar (provides moisture to bind the dry oats)
- ½ tsp Vanilla extract & a pinch of sea salt
Step-by-Step Assemble
- Pulse the Oats Add 1 cup of oats to a blender or food processor and pulse briefly until coarsely ground. You want a mix of fine oat flour and small oat bits—not completely whole flakes, which can cause the layer to crumble when sliced.
- Mix the Binding Base In a medium bowl, stir together the nut butter, softened butter (or coconut oil), sweetener, vanilla, and salt until smooth.
- Fold in the Oats Stir in the ground oats. The mixture should thicken into a workable, fudge-like paste. If it feels too wet or oily, stir in another 2–3 tablespoons of ground oats.
- Spread & Chill Dollop the mixture across your cooled Cheerios treats and press it into an even layer using an offset spatula or the back of a spoon. Refrigerate for 20 minutes to let the fat firm up before adding the melted chocolate top coat.