TROPICAL BAKED OATMEAL SQUARES :)

★★★★★ 1 Review
Plushygal avatar
By Tara Eagle
from Grand Rapids, MI

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!

serves 12 squares
prep time 10 Min
cook time 30 Min
method Bake

Ingredients

  • 2 Tbsp
    melted coconut oil (found in baking aisle)
  • 2
    very ripe bananas, mashed up.
  • 1 sm
    can of crushed pineapple
  • 2 lg
    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
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How To Make

  • 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**
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