This recipe courtesy of "The Earthbound Cookbook" by Myra Goodman
Makes 12 Squares
Oatmeal, Carrot, and Apple Breakfast Squares
- Butter, for greasing the baking dish
- 1¾ cups old-fashioned rolled oats (see sidebar, page 000)
- 1½ cups (5 ounces) whole wheat pastry flour
- ¼ cup ground flax seeds
- 1 tablespoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 1¼ cups (11¼ ounces) packed light brown sugar
- 2/3 cup canola oil
- 2 large eggs
- 1½ cups low-fat buttermilk (see sidebar, page 000)
- 1½ 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
- 1/4 cup (scant 2 ounces) packed light brown sugar
- 1 teaspoon ground cinnamon
- 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, flax seeds, 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 buttermilk.
- 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.)