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