They always say third times a charm and it proved right when I made these Berry Oatmeal Breakfast Squares. When I first saw the recipe for Blueberry Oatmeal Breakfast Bars by Erin over at DelightfulEmade, they looked so good but I knew there had to be a way to healthy them up.
The original recipe was "almost" healthy with the blueberries and oatmeal but I can do without the white flour and butter. Whenever possible, I try to replace butter with coconut oil and white flour with either a whole wheat flour or some kind of gluten-free flour, like the coconut flour I used in this recipe.
One thing I've learned when baking with coconut flour is you need to adjust the measurement for it since it adds a drier texture than white flour. Which is why I've made this recipe three times already.
Yes, three times! I made the first batch with blackberries, the second batch with blueberries, and a combination of raspberries and blackberries in the third batch. And I have to say, I like the blackberries and the raspberries the best.
Of course I've been on a blackberry kick here lately. This batch would have been all blackberries except it seems they had a shortage the day I wanted to make this because I could not find blackberries at any store I went to that day. Luckily, they had raspberries and I had some blackberries stored in the freezer from a few weeks ago!
So the first time I made these, the oatmeal texture was too powdery. The second batch, I added a little too much coconut oil to make up for the dry texture. The third time, I added more coconut flakes and it turned out perfect. Not too dry and not too crumbly, not too oily, but just right.
|Top with plain Greek yogurt for a healthy breakfast|
So just like Goldilocks, it took me three times before I found the right one. Trust me, you'll be happy it did because like they say "third times a charm." Or in this case, berry charm!
Berry Oatmeal Breakfast Squares
Healthy baked oatmeal breakfast squares with fresh summer berries.Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
- 2 and 1/4 cups Old fashioned oats
- 2 cups coconut flour
- 1 cup organic brown sugar
- 1/2 cup coconut sugar
- 1 and 1/2 cups coconut oil, melted
- 1 cup organic unsweetened coconut flakes
- 1 and 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 2 cups raspberries, rinsed
- 2 cups blackberries, rinsed
- 1 Tablespoon corn starch
- 1/4 cup coconut sugar (to mix with berries)
- Preheat over to 350F degrees.
- Spray 9" x 11" pan with non-stick cooking spray or rub down with coconut oil. Set aside.
- In a large mixing bowl, combine together oats, flour, brown sugar, 1/2 cup coconut sugar, coconut flakes, baking soda, and sea salt.
- Pour melted coconut oil over dry oat blend and mix together, coating all dry ingredients with melted coconut oil. Mixture will be crumbly.
- Place about 2/3 of oat blend into prepared pan. Flattening down mixture with your hands. Set aside.
- In a separate bowl, add fruit, corn starch, and 1/4 cup coconut sugar. Blend until the berries are coated with sugar and corn starch.
- Pour berry mix over flattened oatmeal blend.
- Sprinkle remaining oatmeal blend over top of the berries.
- Place into preheated oven and bake for 20-25 minutes or until top is golden brown in color.
- Remove from oven and let cool. Once cool, cut into squares. Place into refrigerator and let cool completely. This helps bottom crust set up.
- Serve individual squares in a small bowl.
- Best served with plain Greek yogurt.
- can use fresh or frozen raspberries and blackberries. Fresh is always best, especially now that they're in season.
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