Monday, January 17, 2011

Oatmeal, Carrot, and Apple Breakfast Squares

Oatmeal, Carrot, and Apple Breakfast Squares
Packed into every sweet and wholesome square are 8 grams of protein, 20% of your daily requirement for fiber, 10% of your calcium, and over 100 percent of your vitamin A. Buttermilk keeps them tender, carrots and apples add moisture, and walnuts and coconut combine for a crunchy topping. These make a nutritious breakfast on the go, but they are perfect with a cup of tea in the afternoon. Enjoy! :)

1 3/4 cups rolled oats
1 1/2 cups whole wheat Flour
1/4 cup Flaxseeds
2 tps Cinnamon
1 tbs Baking Soda
1 tps Baking Powder
1/4 tps Salt
1 1/4 cups light Brown Sugar
2/3 cup Canola Oil
2 large Eggs
1 1/2 cups low fat Buttermilk
1 1/2 cups grated/peeled Carrots
1 cup grated/peeled Apples

Preheat oven to 350 F. Generously butter bottom and sides of 13 x 9-inch baking dish.

Place outs, flour, flaxseeds, baking soda, baking powder, cinnamon, and salt in medium size bowl and stir and combine. In a large bowl, whisk together the brown sugar and the oil. Add the eggs, one a 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.

Place the walnuts, coconut, brown sugar, and cinnamon in a small bowl. Stir to blend, and 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 come out clean, about 45 minutes. Let cool on a wire rack for 1 hour. The cut into 12 pieces. (the squares can be stored in an airtight container at room temperature for up to 4 days.)


2 cups walnut pieces
1/2 cup coconut
1/4 cup light brown sugar
1 tps cinnamon

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