Oatmeal, Carrot, and Apple Breakfast Squares
Recipe By Myra Goodman from the book Food to Live By Copyright 2006
These breakfast squares are good for the A.M. but also a great treat for the afternoon.
- Butter, for greasing the baking dish
- 1-¾ cups old‐fashioned rolled oats (see sidebar, page 307)
- 1-½ cups (5 ounces) whole wheat pastry flour
- ¼ cup ground flaxseeds (see box, page 288)
- 1 tablespoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 1-¼ cups (11-¼ ounces) packed light brown sugar
- 2⁄3 cup canola oil
- 2 large eggs
- 1-½ cups low‐fat buttermilk (see sidebar, page 371)
- 1-½ cups grated peeled carrots (about 4 medium carrots)
- 1 cup grated peeled apples (2 medium apples)
- 2 cups walnut pieces
- ½ cup (2 ounces) unsweetened shredded coconut
- ¼ cup (scant 2 ounces) packed light brown sugar
- 1 teaspoon ground cinnamon
- 1. Position a rack in the center of the oven and preheat the oven to 350°F. Generously butter the bottom and sides of a 13 x 9‐inch baking dish.
- 2. Place the oats, flour, flaxseeds, baking soda, baking powder, cinnamon, and salt in a medium‐size mixing bowl and stir to combine.
- 3. 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.
- 4. 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.
- 5. Place the walnuts, coconut, brown sugar, and cinnamon in a small bowl. Stir to blend, and sprinkle the topping mixture evenly over the batter.
- 6. 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 air-tight container at room temperature for up to 4 days.)