These Oatmeal Banana Breakfast Squares are made with no flour, oil, or refined sugar-which means they are just about as healthy as your morning bowl of oatmeal!! Simple to make, soft baked, and perfect for meal prep!
Ingredients
- 2 large ripe bananas
- 2 large eggs or 4 egg whites
- 1/2 cup zero point brown sugar sweetener-I use Lakanto golden sweetener
- 3/4 cup unsweetened almond milk
- 1/3 cup unsweetened applesauce
- 1 tsp vanilla extract
- 3 cups old fashioned it rolled oats or gluten-free rolled oats
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1 and 1/2 cups fresh blueberries, raspberries, strawberries, blackberries
- Optional: no sugar added chocolate chips
Instructions
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- Preheat oven to 350 degrees.
- Spray a 8×8 baking dish or 9×13 baking dish with non stick cooking spray. Use a 8×8 baking dish if you want to make thicker squares or 9×13 baking dish if you want to make thinner squares.
- In a medium mixing bowl mash bananas using the bottom of a whisk or fork and stir until bananas are completely mashed.
- Add eggs or egg whites and whisk to combine.
- Pour in unsweetened almond milk, unsweetened applesauce, and vanilla. Stir until fully combined.
- In a separate large bowl, combine the oats, baking powder, baking soda, zero point brown sugar sweetener, salt, and cinnamon. Stir until well combined. Gradually add the wet ingredients into dry ingredients. Stir until well combined.
- Fold in desired fruit. You can substitute or add no sugar added chocolate chips, for additional points.
- Pour batter into prepared baking dish.
- Bake for 40 minutes, or until the center is throughly cooked. Let it cool for 10 minutes.
- Cut into 12 squares.
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Makes 12 squares
0 Points® per square
Notes
Smartpoints: GREEN: 2 smartpoints if you make 12 bars or 3 smartpoints if you make 9 thick squares and use egg whites BLUE: 2 smartpoints if you make 12 bars or 3 smartpoints if you make 9 thick squares PURPLE: Zero Points for 2 servings if you make 9 or 12 squares
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- Store leftovers once they have cooled. Wrap them individually in plastic zip lock bags and keep in the refrigerator for 5 days or freeze for up to 4 months.
- Let them thaw in the refrigerator overnight before serving.