Maple Syrup Oatmeal Breakfast Squares

These are very dense, filling breakfast squares. One of these is an alternative to a bowl of morning oatmeal, and certainly a lot tastier! They are full of oats, oat bran and low glycemic whole wheat flour. For interest, peanut butter morsels, cranberries or walnuts may be added, depending on your taste. The recipe yields only 6 squares but they freeze well if wrapped in foil and stored in a freezer bag. I warm them up by thawing in the fridge overnight, and reheating in a microwave. To reheat, cover with a damp paper towel and warm up in the microwave at about 30% power for 5 minutes. One square keeps you full until lunchtime, and are a lot better than the ones you buy in the store.

2 cups old-fashioned rolled oats

    ½ cup oat bran

    ½ cup whole wheat flour

    2 tablespoons Arrowroot flour (cornstarch may be substituted in a pinch. I prefer not to do so)

    1 1/4 cup milk or half and half (if diet conscious, use skimmed milk or non-dairy substitute)

    1/2 cup dark brown sugar

    1/4 cup pure maple syrup+ 1 Tablespoon Molasses

    1/4 cup vegetable oil

    1 egg

    1 teaspoon cinnamon

    ½ teaspoon allspice

    ½ teaspoon nutmeg

    1 teaspoon vanilla

    1 1/2 teaspoons baking powder

    1/2 teaspoon salt

1/3 cup chopped walnuts OR Cranberries OR peanut butter morsels (optional)

Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Let the paper overhang around the pan edges.

In a medium bowl, mix oats, oat bran, flour, arrowroot flour, (morsels, or cranberries or walnuts, if using), baking powder, salt and spices together.

In a medium saucepan, combine half and half, molasses, maple syrup, vanilla, and brown sugar. Heat over low heat until sugar has dissolved. Set aside to cool

In a large bowl, mix oil, egg, and whisk to combine. Add half and half mixture.

Add dry ingredients to wet and stir until incorporated. Pour batter into prepared pan and let sit for about 10 minutes so that the oats can soak up some of the liquid.

Bake in oven until edges are golden brown and center has set, about 40 minutes. Remove from oven and let cool before slicing into squares and serving. I got 6 breakfast size portions. Enjoy!