As promised here is the recipe for the Vegan Berry Banana Oatmeal and Quinoa squares. Since they have no refined sugar or oil they’re great for breakfast or a quick snack but still sweet enough for dessert too. Or so I told myself after a day of berry squares for breakfast, mid-day snack and late night snack.. They were just too irresistible! I substituted chia seeds for the cornstarch in the original recipe since I was feeling adventurous and they turned out great! The chia seeds made it seem like there were raspberries hiding somewhere in the recipe while acting as a great natural thickening agent. I’ll definitely be making these again since they were a big hit with the boyfriend as well. Who says vegan food can’t be delicious as well as healthy!
Vegan Berry Banana Oatmeal and Quinoa SquaresRecipe adapted from fatfreevegan.
- 1 cup frozen blueberries
- 1 cup frozen strawberries
- 1 banana chopped
- 1/4 cup real maple syrup
- 1 1/2 Tbs brown rice syrup
- 2-3 Tbs chia seeds
- 1/2 tsp vanilla
Base and topping:
- 3 cups oatmeal, whole oats
- 1/2 cup quinoa flakes
- 1/2 tsp cinnamon
- 1 1/2 teaspoons baking powder
- 1/4 tsp salt
- 1 cup unsweetened applesauce
- 1/3 cup maple syrup
- 1/2 cup water
- 1 tsp vanilla
- Preheat oven to 375F. Line 8×8-inch baking dish with parchment paper.
- In a small saucepan, combine the strawberries, blueberries, banana, maple syrup, and rice syrup. Bring to a boil over med heat. Add chia seeds and cook for 10-15 mins or until mixture becomes the consistency of jam or close to. It will thicken a little as it cools so it’s okay if it’s a little runny. Remove from heat and let cool.
- Put 1 1/2 cups of the oatmeal into a blender (or magic bullet in my case) and grind it to a fine powder. In a medium-sized mixing bowl and add the remaining oatmeal, oatmeal powder, quinoa flakes, cinnamon, baking powder, and salt. Mix well. Stir in the applesauce, maple syrup, water, and vanilla, and mix well. If mixture is a little too sticky add a little more quinoa flakes until you get a good spreadable consistency.
- Spread 2/3 of the oat mixture into the prepared pan and cover with an even layer of the berry filling. Crumble the remaining oat mixture on top and pop in the oven for about 30 mins or until the top begins to brown. Allow to cool completely before cutting into squares. I put mine in the freezer in order to eat them sooner!
I also wanted to include the recipe for roasted garlic hummus I made last week too. It can be can found here. I added some sauteed red peppers and cayenne pepper for a spicy/crunchy kick. To be completely honest it was not as good as the store bought hummus I usually eat BUT that is my own fault as I only had 4 cloves of garlic instead of the whole bulb so it was a little lacking in garlic flavor. Other than that it tasted very fresh and creamy I want to try this recipe again and this time actually follow it. Not to mention it was much cheaper than store bought! I’d like to try using dried chickpeas instead of canned next time, which would mean pennies for a batch of hummus!