Oatmeal, Carrot & Apple Breakfast Squares
Active Time: 15 minutes • Total Time: 45 minutes
Yields: 12 Servings
- dash butter
- 1 3/4 cup old-fashioned rolled oats
- 1 1/2 cup whole wheat pastry flour
- 1/4 cup ground flaxseeds
- 1 tablespoon baking soda
- 2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/4 cup packed light brown sugar
- 2/3 cup canola oil
- 2 eggs
- 1 1/2 cup low-fat buttermilk
- 1 1/2 cup peeled, grated Earthbound Farm Organic Carrots
- 1 cup peeled and grated apples
- 2 cup walnut pieces
- 1/2 cup unsweetened shredded coconut
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
Myra and Chef Sarah worked on this recipe for weeks, testing version after version until the result was a perfect breakfast square. Packed into every sweet and wholesome square are 10 grams of protein, 7 grams of fiber, 15% of your daily requirement for calcium and iron, 70% of your vitamin A…and great flavor, too! Buttermilk keeps the cake tender, carrots and apples add moisture, and walnuts and coconut combine for a crunchy topping.
This recipe makes enough to feed a dozen, and the squares stay fresh and delicious for days. Although we call them “breakfast squares,” they make perfect afternoon pick-me-ups and late-night snacks, too!
From The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman
Position a rack in the center of the oven and preheat to 350 degrees F. Generously butter the bottom and sides of a 13 x 9-inch baking dish and set aside.
Place the oats, flour, flaxseeds, baking soda, baking powder, cinnamon and salt in a medium-size mixing bowl and stir to combine.
In a large bowl, whisk together the brown sugar and the oil. Add the eggs, one at a time, beating well after each addition. Stir in the buttermilk.
Add the oat mixture to the buttermilk mixture, and stir to combine. Add the carrots and apples, and stir just until blended. Transfer the batter to the prepared baking dish.
To make the topping, place the walnuts, coconut, brown sugar and cinnamon in a small bowl. Stir to blend, then sprinkle the topping mixture evenly over the batter.
Bake the squares until the batter has set and a toothpick inserted in the center of the cake comes out clean, about 45 minutes. Let cool on a wire rack for 1 hour, then cut into 12 pieces. (The squares can be stored in an airtight container at room temperature for up to 4 days.)
Per serving: Calories 530, Fat 31 grams, Cholesterol 40 mg, Sodium 430 mg, Carbohydrates 59 grams, Fiber 7 grams, Sugars 34 grams, Protein 10 grams.
Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 70%, Vitamin C 6%, Calcium 15%, Iron 15%.