This serves up a big family well (makes a 9x11 pan full) or you can 1/2 it if you want. They freeze excellently as well, and hold together nicely (for your husband to drive to work with or to go in a lunch box!)
Ingredients:
2 eggs
1.5 cups of quick cooking oats
1.5 cups of porridge oats (with oat bran, wheat bran & flax seed)
*note can use 3 cups quick cooking oats if you dont have porridge oats*
1/2 - 2/3 cup sweetener (honey, brown sugar, etc...)
1 cup organic unsweetened soymilk
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/2 cup pureed veggies (I used 1/4 cup pureed carrots/sweet potato and 1/4 cup pureed zuchinni/cauliflour) OR you can use applesauce
3 tbsp flour (I use organic spelt or whole wheat)
optional additives: handful chocolate chips/carob chips, mashed banana, raisins and/or chopped nuts
Directions:
Combine eggs, pureed veggies and sugar. Add baking powder, flour, salt and cinnamon and blend together well. Add oats and soymilk, blend. Add optional ingredients and do a final mix. Then pour into a greased 9x11" pan and spread evenly. Bake at 350 degrees F for 25 minutes. Allow to cool for 5 minutes and cut into squares.
Enjoy! It takes about 45 minutes from start to eating, so I usually start this before the children wake up for our morning bible study, so when we are finished they have a nice wam breakfast. I usually serve this with one glass of calcium enriched orange juice (cut 1/2 with water).
Made these today, but also added spinach to the puree and a handful of dried cranberries. They were awesome! Thanks Cathy for sharing your recipes.
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