Ingredients
1 cup oat groats
2 cups water
1 lb fresh Brussels sprouts
2 cloves garlic, minced
Salt, pepper (to taste)
Green lentils, 1 cup cooked
1 bunch scallions, chopped
For balsamic reduction
1⁄2 cup balsamic vinegar
2 tsp Dijon mustard
1⁄2 Tbsp maple syrup
Directions
Place oat groats and water in crockpot. Cook on high for 4 hours or low for 8 hours. Preheat
oven to 400 degrees. Wash Brussels sprouts and cut in half. While still damp from washing,
coat with minced garlic, salt, and pepper. Place Brussels sprouts on a baking sheet lined w/
parchment paper. Cook for 20 minutes, turn, and cook another 10-20 minutes - cooking time
varies based on size of Brussels sprouts and how crispy you want them.
In a large bowl, combine cooked oat groats, cooked Brussels sprouts, lentils, and chopped
scallions. To make the balsamic reduction, place balsamic vinegar in a small pot and bring to a
boil. Continue to boil until it has been reduced by about half. Take off the stove. Whisk Dijon
mustard and maple syrup into balsamic vinegar and pour over salad mixture. Add salt and
pepper as desired.