I'm always looking for a sneaky way to get a filling but not crappy breakfast into my kiddo. Served with some fruit on the side, she's totally fooled.
I pinned these No Sugar Oat Drops two weeks ago because I found them fascinating. No sugar, butter, flour, or eggs. Interesting.
I think they are pretty brilliant but I have to note that I have an opposite opinion on the butter and eggs being unhealthy.
Organic and free ranged butter and eggs are very nutritious and full of a lot of good things. I would never suggest eating a stick of butter, but our bodies need fat and there are a lot of great books out there arguing that point and the return to real foods. (for example Michael Pollan, links over there on the right if you are curious)
Since I didn't want a carb overload, I decided to throw a little spin of my own on Blueberry Girl's pretty cool-ass recipe by adding some protein, in the form of an egg, and some coconut flour, and turn these more into a cake-y breakfast square.
These are crazy moist and taste so much like banana bread that I am now questioning whether the gluten free banana bread recipe I've been playing with tastes enough like banana bread. Nothing like throwing a wrench into things.
All in all, I was pleased with the results and by the nutrition facts you can see for 226 calories per square they are packed with some awesome protein and fiber for a 3 inch square.
Banana Oatmeal Breakfast Squares
Prep Time: 15 minutes
Cook Time: 35 minutes
Keywords: bake bread breakfast side gluten-free soy-free sugar-free almond milk bananas oats eggs
Ingredients (9 squares)
- 1-1/2 cups Gluten Free Rolled Oats (regular oats if you do not need these to be GF)
- 1/2 tsp sea salt
- 1-1/2 tsp pumpkin pie spice
- 1/4 cup almond meal or flour
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 4 dates, seeded, quarter and chopped into bite sized pieces
- 1 cup almond milk
- 3 ripe bananas, mashed well (the riper the sweeter your squares will be)
- 1/4 cup coconut oil, melted
- 1-1/2 tsp vanilla extract
- 1 egg
- 2 Tbsp coconut flour
InstructionsPreheat oven to 350 degrees.
Combine the first 8 ingredients (oats through almond milk) in a medium sized mixing bowl and set aside for the almond milk to soak in some.
Melt your coconut oil either over the stove top or place in a small oven safe dish and place into a warm oven until half melted, remove, then break up and stir until remaining portion is also melted.
Combine next four ingredients (bananas, coconut oil, vanilla, egg) in a separate bowl and whisk until well combined.
Add to dry ingredients and mix well.
Add Coconut Flour and mix well.
Line 9x9 inch square baking pan with parchment paper.
Scrape batter into lined pan and smooth out to evenly fill pan.
Bake for about 35 minutes until cooked through and solid in center. Test pick in center will come out clean.
Remove and let cool on rack for 10 minutes, then carefully lift out of pan, holding sides of parchment and place back on rack. Peel parchment from sides, then let cool until barely warm.
At this point you can cut into squares or to "dry out" the bottom some, you can carefully lift and remove the parchment, then set it back on the rack until completely cool.
Cut into 9 squares. Serve warm or cold.
Refrigerate unused portions.
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