Go Back
–+ servings
Print

Oatmeal, Carrot, and Apple Breakfast Squares

Servings 12 people

Ingredients

  • Butter, for greasing baking dish
  • 1 3/4 cups old-fashioned rolled oats
  • 1 1/2 cups (5 ounces) whole-wheat pastry flour
  • 1/4 cup ground flaxseed
  • 1 tablespoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 cups (11.25 ounces) packed light brown sugar
  • 2/3 cup organic canola oil
  • 2 large eggs
  • 1 1/2 cups low-fat buttermilk
  • 1 1/2 cups grated peeled carrots about 4 medium carrots
  • 1 cup grated peeled apples 2 medium apples

TOPPING

  • 2 cups walnut pieces
  • 1/2 cup (2 ounces) unsweetened shredded coconut
  • 1/4 cup (scant 2 ounces) packed light brown sugar
  • 1 teaspoon ground cinnamon

Instructions

  • 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.
  • Place the oats, flour, flaxseeds, baking soda, baking powder, cinnamon, and salt in a medium-size mixing bowl and stir to combine.
  • 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 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.)

Notes

Excerpted from The Earthbound Cook, Copyright 2010, by Myra Goodman.
Used by permission of Workman Publishing Co., Inc. New York.
All Rights Reserved.