TROPICAL BAKED OATMEAL SQUARES :)

Tara Eagle

By
@Plushygal

TASTY BREAKFAST ON THE GO! Lightly sweet-- wholesome- filling! The combination of whole grains (oats), protein and fruit really keeps hunger at bay. Nice served warm with a glass of milk.
I created this recipe from a Baked Oatmeal recipe-- that featured applesauce and didn't have Bisquick in it (I replaced 1/2 C of the oats with Bisquick)-- I however, really like the cake like texture it has now-- it holds together enough so you can pick up a square and eat it by hand. You can also bake these in a muffin tin-- use some of your (super healthy) coconut oil to oil the muffin cups!


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Serves:

12 squares

Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 Tbsp
melted coconut oil (found in baking aisle)
2
very ripe bananas, mashed up.
1 small
can of crushed pineapple
2 large
eggs
1 c
milk
1 tsp
vanilla or coconut extract
1/2 c
shredded, sweetened coconut
1/2 c
original or heart smart bisquick
2 1/2 c
dry rolled oats
1/2 c
sugar
2 tsp
baking powder

Directions Step-By-Step

1
Pre-heat your oven to 350 degrees
2
Spray a 13" x 9" baking pan-- or use some coconut oil on a paper towel to grease your pan.
3
In a medium bowl, combine all wet ingredients: melted coconut oil, bananas, pineapple, eggs, milk and extract. Mix to break up egg yolks and blend them in.
4
In a large bowl combine dry ingredients: shredded coconut, Bisquick, oats, sugar, baking powder.
5
Pour wet ingredients into the dry and using a spatula, blend it all together. Once all ingredients are incorporated-- pour into your prepared pan. Sprinkle the top of your oatmeal with some additional shredded, sweetened coconut. Bake @ 350 degrees for 30 minutes. Once cooled, cut into about 12 squares. **This recipe also does well in greased muffin cups too**

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy