Finding time for a healthy breakfast can be challenging. That’s why I love anything you can make ahead and freeze. Once baked, cut into squares, wrap and freeze. These grab and go oat squares are made in one easy step and are sweetened naturally from ripe bananas and dates. Eat them cold, room temp or warmed in the microwave. And there’s a super easy, no-bake twist for this recipe. After making the batter, instead of baking it, spoon a small amount into a coffee mug and microwave for 1-minute for an “on the fly” mug muffin. You can keep the rest of the batter in the fridge for a few days to either bake or to use for more mug muffins.
Breakfast Oat Squares
Ingredients
2 cups old-fashioned oats
1/2 cup dates
1 cup milk of choice
1 large ripe banana or 1/2 cup applesauce
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
2 eggs
Optional toppings: nut butter, berries, yogurt, chopped nuts, maple syrup or powdered sugar
Directions
Set oven to 350 degrees.
Step 1: Place all ingredients in a food processor or blender and blend until everything comes together and dates have broken down, about 30 seconds. Spray an 8 x 8 inch or 9 x 9 inch baking dish with cooking spray. Pour batter into the dish and bake for 18-20 minutes.
If desired, top with nut butter, berries, yogurt, chopped nuts, maple syrup or powdered sugar.
Microwaved Mug Muffins: You can use this batter to make mug muffins. Instead of baking in the oven, spray a coffee mug with cooking spray and add about 1/2 cup batter to the mug. Microwave for 1-minute.
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Judy Matusky, RDN, LDN 