Baked Oatmeal Squares: Breakfast on the Run

Baked Oatmeal Squares: Breakfast on the Run

No time to prepare breakfast? These healthy baked oatmeal squares from the vegetarian cookbook Peas and Thank You by Sarah Methany make a great on-the-run meal. They are simple to prepare and satisfying to eat!

Ingredients Amount
Old-fashioned oats 2 cups
Organic brown sugar 1/4 -1/2 cup (depending on how sweet you prefer)
Cinnamon 2 tsp
Baking powder 2 tsp
Salt 1 tsp
Dried cranberrys 1/2 cup
Non-dairy milk (feel free to substitute regular milk) 1 cup
Tofu 1/2 block
Applesauce 1/2 cup
Vanilla extract 1 tsp

Directions

Preheat the oven to 350ºF.

In a large bowl, combine the oats, sugar, cinnamon, baking powder, salt, and cranberries.

In a blender or food processor, combine the nondairy milk, tofu, applesauce, and vanilla and process until smooth. Add the wet ingredients to the dry and mix well.

Spread the mixture into an 8×8-inch pan that has been lightly coated with cooking spray and bake for approximately 40 minutes.

Cut into squares and serve with desired toppings.

Makes 9 2×3-inch squares

Toppings: nondairy milk, sliced bananas, strawberries, peanut or almond butter

A Chi Running Love Letter image

A Chi Running Love Letter

Over the past 45 years, I have trained for and run a race of one mile or longer every year but one. I worked my way up to running marathons, but in 1982 began experiencing knee pain – ultimately in both knees. 

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