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Oatmeal, Carrot & Apple Breakfast Square

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Original recipe from Earthbound Farms

List of Ingredients

CF Margarine or oil, for greasing the baking dish
1-3/4 cups steelcut gf rolled oats
1-1/2 cups (5 ounces) whole grain gf flour blend
1/4 cup ground flaxseeds
1 tablespoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1-1/4 cups (11-1/4 ounces) packed light brown sugar
2/3 cup canola oil
2 large eggs (see note below for egg-free variation)
1-1/2 cups soured gf milk
1-1/2 cups peeled, grated carrots (about 4 medium carrots)
1 cup grated peeled apples (2 medium apples)

Topping:

2 cups walnut pieces (ground sunflower and pumpkin seeds can be used
for nut-free)
1/2 cup (2 ounces) unsweetened shredded coconut
1/4 cup (scant 2 ounces) packed light brown sugar
1 teaspoon ground cinnamon



Recipe

Position a rack in the center of the oven and preheat to 350 degrees F. Generously grease 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 soured milk.

Add the oat mixture to the soured milk 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, 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. May also be frozen and "freshened" in the microwave or oven. Do not refrigerate.)

EGG-LESS variation by BL Olson

in place of 2 large eggs, add 1/2 cup of pumpkin puree (or carrot or squash) and increase the flax seeds to 1/3 cup. Also add 1/4 c ground chia seeds. If making this eggless, be sure to use 1 tsp of guar or 1/2 tsp of xanthan gum in your flour blend.

OAT-Less variation by BL Olson

If you cannot have even gf oats, try using another rolled grain like buckwheat or quinoa. These may work better if you allow them to soak in the soured milk for 20 minutes before incorporating into the recipe, or you can buzz them slightly in the food processor or blender to make them more "quick" cooking.