My mornings are hectic and I’m always looking for “to-go” breakfasts. Breakfasts that are not only portable but breakfasts that are good for me and the kids. These little guys fit the bill. They are a cross between banana bread and a bowl of oatmeal. More of like a bowl of banana oatmeal baked into squares. Not too sweet and not too heavy on the stomach. NOTE: While my preference is to eat these for breakfast, I’ve also discovered they satisfy late night dessert cravings. 🙂
Without sounding toooo cliche…they really are a nutritional powerhouse. Pure comfort as you put aside the trans fat & preservatives of packaged oat bars and nourish your body with whole grain gf oats, ground flax, bananas, milk, applesauce and almond butter.
Eat ’em up folks!
GF Banana Coconut Breakfast Squares
- 2 cups milk
- 4 cups gluten free oats
- 1/4 cup pure maple syrup
- 1/2 cup agave syrup
- 3 Tbsp. coconut flakes
- 1 Tbsp. baking powder
- 1 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 2 large ripe bananas, sliced thin
- 1/2 cup macadamia nuts, chopped
- 2 Tbsp. creamy almond butter
- 3 Tbsp. canola oil
- 1 cup flaxseed meal
- 1/2 cup unsweetened applesauce
- Topping : coconut flakes, macadamia nuts and a few banana slices
-Combine oats, flaxseed, baking powder and cinnamon in large bowl.
-Stir in milk, maple syrup, agave, vanilla, canola oil, applesauce and almond butter.
-Fold in nuts, bananas and coconut flakes.
-Pour mixture into greased 9×11 casserole pan
-Top with coconut flakes, a few banana slices and nuts
-Drizzle with maple syrup(optional)
-Bake @ 350 for 40-50minutes or until the center is firm
Source: Adapted from Healthy.Happy.Life
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