By Angie Wright
Back-to-school season always leaves me with a bittersweet feeling. Sure, it’s nice to get back to a regular routine, but it also means summer is officially over. It’s time to replace the flip-flops and sunscreen for backpacks and lunchboxes, and there’s no more relaxing with leisurely sleep-ins and endless amounts of time to enjoy your morning meal.
With school starting comes the mad morning rush, and it takes a few weeks to get into the groove again. It’s helpful to prepare breakfast the night before to alleviate stress on busy mornings. These healthy breakfast squares really come in handy for those times when it’s just, “Grab your backpack and we’ll eat in the car!” They’re low in sugar, peanut-free and pack well for breakfast on the go.
Angie Wright from Friday is Cake Night lives in Northern B.C. with three taste-testers: her husband and two kids. They love to travel and try out new recipes. Angie has always loved to bake since she was little.
Cooling time: 15 minutes.
Preheat the oven to 350°F. Lightly coat an 8″ square cake pan with non-stick spray.
In large bowl, mix together milk, banana, brown sugar, applesauce, egg and vanilla.
Add rolled oats, oat flour, cinnamon, baking soda and salt to banana mixture. Stir to combine. Scrape batter into prepared pan.
Bake for 20 minutes. Let cool in pan about 15 minutes before cutting into squares.