Prepared Food Focus: Breakfast Squares: A New Use for Oatmeal
When provided on the menu or on the ready meals counter, chewy oatmeal-almond-coconut and dried pineapple squares provide satisfying bites of goodness for breakfast—or as an anytime snack.
They embrace a multi-layered riff on almonds (almond butter and flour) and coconut (dried shredded, milk, and oil) that play towards the toothsome oats. Toasting the coconut and almonds will increase the flavour. Different seeds or dried blueberries might be added to the combination as properly.
Yield: 16 squares
Prep Time: 20 minutes + 30 minutes baking
Shelf Life: not less than every week when lined; could also be frozen
Non-stick cooking spray
2 cups old school rolled oats
1 cup effective almond flour
¾ cup unsweetened shredded coconut, flippantly toasted
¾ cup finely diced dried pineapple, plus small items to garnish (elective)
½ cup blanched slivered almonds, flippantly toasted and coarsely chopped
1 tablespoon finely grated contemporary ginger
1½ teaspoons floor cinnamon
1 teaspoon baking powder
¼ teaspoon salt
¾ cup coconut milk
½ cup pure almond butter
1 giant egg
⅓ cup honey, ideally uncooked
1 tablespoon coconut oil
1 ½ teaspoons pure vanilla
- Line an Eight- x Eight-inch baking pan with parchment or foil; flippantly coat with non-stick spray. Preheat the oven to 350 levels F.
- In a big bowl, mix the oats, almond flour, coconut, pineapple, almonds, ginger, cinnamon, baking powder, and salt; mix properly.
- In a bowl, whisk collectively the coconut milk, almond butter, egg, honey, oil, and vanilla till clean. Pour over the dry substances and mix properly. Scrape into the ready pan, clean the highest, and bake till the edges are flippantly browned and a toothpick inserted within the middle comes out clear, 25 to 30 minutes.
- Take away, cool, and reduce into 16 squares. Add small cubes of pineapple within the middle to garnish, if desired.