This is a very filling breakfast square, packed with oats, and done in the style of an apple upside down cake. So, it has a "gooey" topping. One square is usually enough for breakfast but it's hard to keep it at just one!
1/2 cup maple
syrup
1 tablespoon
molasses
1 cup butter
3 tablespoons brown
sugar
2 eggs
1 teaspoon baking
soda
1 teaspoon baking
powder
1 teaspoon
cinnamon
1 teaspoon nutmeg
1 teaspoon
allspice
1 teaspoon salt
1 teaspoon pure
vanilla extract
1 1/2 cups old
fashioned oats
½ cup oat bran
1/3 cup unsalted,
raw pumpkin seeds
3/4 cup whole
wheat flour
¾ cup all-purpose
flour
½ cup flax meal
½ cup Greek Style
yogurt
2/3 cup half and
half
Juice of 1 lemon
2 tablespoons
Arrowroot Flour
1 cup fresh or
frozen Blueberries
1 Granny Smith
apple, peeled, cored and sliced into wedges
1.
In a bowl, mix together the
oats, pumpkin seeds, oat bran, flax meal, spices, flours, baking soda, baking
powder and salt. Add the blueberries to the flour mixture so that they are
coated with the flour. This helps prevent them from sinking to the bottom of
the batter.
2.
In a large saucepan, melt
together the butter (save 1 tablespoon to put with apples at the bottom of the
baking dish), half and half, molasses, vanilla, 2 tablespoons of sugar, and
maple syrup. Bring to a rolling boil and cook for 5 minutes until the mixture
thickens enough to coat the back of a wooden spoon. Set aside to cool.
3.
Grease a 8 inch by 8 inch baking
dish with butter and line the bottom with parchment paper. Arrange the wedges
of apples at the bottom and add the 1 tablespoon of butter that has been cut
into small pieces. Sprinkle the remaining tablespoon of brown sugar over the
apples and butter.
4.
Whisk eggs, and yogurt, mixing
well.
5.
Add the cooled butter mixture
to the egg and yogurt mixture, whisk and add the lemon juice. Then add the dry
ingredients. Mix with a wooden spoon.
6.
Bake in a 350° oven for about 1
hour until top is golden brown and a tester inserted comes out clean. The
finished product should be firm to touch. Cut into 16 squares when cool.
