Oatmeal, Carrot, and Apple Breakfast Squares
  • Butter, for greasing baking dish
  • 1 3/4cups old-fashioned rolled oats
  • 1 1/2cups (5 ounces) whole-wheat pastry flour
  • 1/4cup ground flaxseed
  • 1tablespoon baking soda
  • 1teaspoon baking powder
  • 2teaspoons ground cinnamon
  • 1/4teaspoon salt
  • 1 1/4cups (11.25 ounces) packed light brown sugar
  • 2/3cup organic canola oil
  • 2 large eggs
  • 1 1/2cups low-fat buttermilk
  • 1 1/2cups grated peeled carrotsabout 4 medium carrots
  • 1cup grated peeled apples2 medium apples
  • 2cups walnut pieces
  • 1/2cup (2 ounces) unsweetened shredded coconut
  • 1/4cup (scant 2 ounces) packed light brown sugar
  • 1teaspoon ground cinnamon
  1. Position a rack in the center of the oven and preheat the oven to 350°F. Generously butter the bottom and sides of a 13 x 9-inch baking dish.
  2. Place the oats, flour, flaxseeds, baking soda, baking powder, cinnamon, and salt in a medium-size mixing bowl and stir to combine.
  3. Add the oat mixture to the buttermilk mixture, and stir to combine. Add the carrots and apples, and stir just until blended. Transfer the batter to the prepared baking dish.
  4. Place the walnuts, coconut, brown sugar, and cinnamon in a small bowl. Stir to blend, and sprinkle the topping mixture evenly over the batter.
  5. Bake the squares until the batter has set and a toothpick inserted in the center of the cake comes out clean, about 45 minutes. Let cool on a wire rack for 1 hour. Then cut into 12 pieces. (The squares can be stored in an airtight container at room temperature for up to 4 days.)
Recipe Notes

Excerpted from The Earthbound Cook, Copyright 2010, by Myra Goodman.
Used by permission of Workman Publishing Co., Inc. New York.
All Rights Reserved.