Orange Banana Oat Breakfast Squares

These are very dense, heavy breakfast squares that certainly make for a very portable and filling breakfast. They are packed with oats, flax, and all bran for fiber. The orange and banana give it flavor. It does take a little preparation to make the orange puree but the payoff is worth it. With a cup of coffee in the morning, this will keep you feeling full till lunch.
Ingredients

1 1/2 cup whole wheat flour

3/4 cup rolled oats

¼ cup All-Bran cereal

1/4 cup oat bran

¼ cup flax meal

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground coriander (optional)

1/3 cup oil

1/2 cup brown sugar

1/4 cup water

2 eggs

1 teaspoon vanilla

1 small ripe banana, mashed (the riper, the better)

1 small orange prepared as below

1/4 cup chopped walnuts

1/2 cup cranberries
1 small granny smith or other crisp, tart apple, coarsely shredded (optional but makes, and keeps the squares moist)

Directions 

1. Grease or line a 9 x 9 square tin or pyrex baking dish with parchment paper. 

2. Combine dry ingredients (except sugar), nuts and cranberries in a bowl and set aside. Bring sugar and water to a boil. Simmer until at thin syrup stage (212 degrees Fahrenheit on a candy thermometer). Set aside and allow to cool. 

3. Wash the whole orange carefully. Trim about 1⁄2" from the tops and bottoms of oranges. Cover with water in a saucepan and bring to a boil. Drain. Repeat boiling process twice more with fresh water. Again, cover the orange with cold water.  Bring the water to a rolling boil, lower the heat, and simmer with the cover on for about 1- 1 1/2 hours. Don’t try to rush this part as the prolonged boiling minimizes the bitterness of the skin and pith. Tip: I used a pressure cooker to do this in 30 minutes. Remove from heat but don’t flash cool, let it cool naturally until the pressure has dropped, and it is safe to open. Allow the orange to cool. The orange is “cooked” when the rind gives easily when pierced with a fork. This step can be done the day before and the puree kept in the fridge until ready to use. Remove the center, and seeds if any. Puree in a small blender. Set aside. 

4. Preheat oven to 350° F 

5. Using an electric mixer, beat oil, eggs & vanilla about 2 minutes. Add the syrup and mix well. Beat in banana, shredded apple (if using), and pulped orange until incorporated. 

6.  Add to the dry ingredients and mix with a wooden spoon by hand. The resulting "dough" will be very stiff. Spread evenly into pan lined with parchment paper and bake for 35 minutes. Let cool and cut into 9 squares.