Prep Time
10 min
Cook Time
20 min
Yields
9 servings
These filling, peanut-free breakfast squares can also double as a snack for school.
Courtesy of Angie Wright, fridayiscakenight.com, Fort St. John, B.C.
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ingredients
1
cup (250 mL) milk
1
large overripe banana, mashed
¼
cup (50 mL) packed brown sugar
3
Tbsp (45 mL) unsweetened applesauce
1
egg
½
tsp (2 mL) vanilla
1 ½
cups (375 mL) old-fashioned rolled oats
½
cup (125 mL) oat flour
½
tsp cinnamon
½
tsp (2 mL) baking soda
¼
tsp (1 mL) salt
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directions
Step 1
Preheat the oven to 350˚F (180ºC). Lightly coat an 8-inch (2L) square cake pan with non-stick spray.
Step 2
In large bowl, mix together milk, banana, brown sugar, applesauce, egg and vanilla.
Step 3
Add rolled oats, oat flour, cinnamon, baking soda and salt to banana mixture. Stir to combine. Scrape batter into prepared pan.
Step 4
Bake for 20 minutes. Let cool in pan 10 to 15 minutes before cutting into squares.