As a mom you will feel good giving this breakfast square to your kids, and as a kid you will feel like you are getting a treat.
These gluten free banana oatmeal breakfast squares are hearty and moist, and a nice snack to start your day with.
Easy to make, full of good nutrition, this recipe is one to make!
- 1 1/2 cups gluten free rolled oats
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1 tsp ginger powder
- 1/2 tsp nutmeg
- 1/4 cup almond meal or flour
- 1/2 cup raisins
- 4 dates, seeded and chopped
- 1 cup almond milk
- 3 ripe organic bananas, mashed
- 1/4 cup Nutiva Organic Coconut Oil
- 1 1/2 tsp Simply Organic Vanilla Extract
- 1 organic egg
- 2 tbsp coconut flour
Preheat oven to 350 degrees.
Combine all ingredients from oats through to almond milk in a medium sized mixing bowl and set aside for the almond milk to soak in some.
In a separate bowl, melt your coconut oil and then add bananas, vanilla and egg and whisk until well combined.
Add wet ingredients to dry ingredients and mix well.
Add Coconut Flour and mix well.
Line 9×9 inch square baking pan with parchment paper. (Remember to wet parchment paper so that it will be more pliable and fit into pan easier).
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 toothpick 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.
Cut into squares and serve warm or cold.
Refrigerate unused portions.
(adapted from Life’s a Lasagna a great blog with some yummy recipes!)