Something this simple and healthy makes weekday breakfast the easiest meal of the day and the biggest joy.
Ideally make them on a sunday and you have a grab and go breakfast for the entire week, although they probably won’t last that long.
I’ve added a special ingredient making these Raspberry Oat Breakfast squares even healthier and moist and delicious.
The kids will love them too!
- 2 C. Rolled Oats
- 1/2 tsp. Cinnamon
- 1/4 tsp. Himalayan Salt
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1/4 C. Gluten Free Organic Vanilla Protein Powder
- 2 very ripe Bananas
- 3/4 C. unsweetened Yoghurt of choice, I use plain Soy
- 3/4 C. Natural unsweetened Applesauce
- 1/4 C. Maple Syrup
- 1/4 C. Coconut Sugar
- 3 large eggs
- 2 tsp. Pure Vanilla Extract
- 1 1/2 C. Frozen Raspberries
- 1 C. finely grated Zucchini (courgette) secret ingredient
- 1/2 C. Desiccated Shredded Coconut
- 1/2 C. chopped Almonds
- 1 C. Cream cheese at room temperature
- 1/4 C. Plain Yoghurt of choice
- 1/2 tsp. Pure Vanilla extract
- 1 tbsp. Xylitol, Agave or honey
- 2 tbsp. melted Coconut Oil
- Raspberries to decorate
Pre heat the oven to 180° C / 350 F °
In a food processor add the dry ingredients and run the machine until it is resembles flour. Transfer to a large bowl.
In a food processor, place the bananas and pulse a few times. Add the remaining wet ingredients. Pulse a few more times until mixed. Add to the bowl with the dry ingredients. Stir to mix.
Squeeze out the moisture from the zucchini in a kitchen towel. Add the zucchini, berries, coconut and almonds to the bowl. Mix thru with a spatula. Do not over mix!
Pour into the baking dish that has been oil sprayed and lined with parchment paper.
Place in the middle of the oven and bake for 45 min. approximately. Insert a wooden skewer, if it comes out dry (ish) the cake is done. The reason I say dry (ish), is because it will never come out completely dry with all the berries and zucchini. But you don’t want batter clinging to the wooden skewer. 45 minutes was perfect for my oven.
Remove from the oven when it is done and let cool in the dish for about 15 minutes. Remove from the baking dish and transfer to a rack and let cool completely before frosting.
To make the frosting. Place the cream cheese in a bowl and whisk until smooth, add the yoghurt, vanilla and xylitol and beat together. Then while beating with one hand add the melted coconut in a stream to the cream cheese mixture. Mix well and place in the fridge for half an hour so it solidifies again.
Once the cake has cooled completely you can frost it and cut it into squares. Decorate with berries