Recipe: Baked Oatmeal Chocolate Chip Squares

Happy Labor Day! Here’s hoping all of you are enjoying some time away from real life and indulging or participating in something that makes you very, very happy.

Now onto the recipe.

Oatmeal chocolate chip squares. 50% breakfast, 50% dessert, 100% wonderful.

I know, I know – another oat-based recipe? Really, Vanessa? Yes, really. But! These squares are really tasty and so easy to throw together, I just had to share.

Oatmeal chocolate chip cookies are my kryptonite. Never have I ever been able to turn down their chewy and chocolatey goodness. This is my take on my favorite cookie, which just happens to be cruelty-free and a smidge healthier than the traditional recipe we all know so well.

While the flavor of flaked coconut is delicious , I used it more for the chewy quality it adds to the recipe. You can skip it if you want, but the texture is that much better when you don’t. Just sayin’.

Baked Oatmeal Chocolate Chip Squares

• Servings: 6-8
• Time: 30 minutes
• Difficulty: easy
• Print

*Flax Egg Prep: mix 1 tablespoon flaxseed meal with 2 tablespoons water and set aside

Dry ingredients

1 cup rolled oats

1/2 cup oat or spelt flour

1 teaspoon cinnamon

1/2 teaspoon pink himalayan salt

1/2 teaspoon baking powder

Wet ingredients

1/2 cup almond milk

3 tablespoons coconut sugar

1 tablespoon coconut oil, melted and slightly cooled

1/2 teaspoon vanilla extract

Add-ins

1/4 cup dark chocolate chips or dark chocolate, chopped

1/4 cup coconut flakes

 

Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper. Set aside.

In a large bowl, add dry ingredients and stir until just combined.

In a medium bowl, add wet ingredients and stir. Add in the flax egg you made at the beginning of this recipe.

Add wet ingredients to dry ingredients and stir until together until they are completely mixed.

Fold in chocolate chips or chopped dark chocolate and flaked coconut.

Pour batter into baking dish, spreading out evenly.

Bake for 20-23 minutes. To make sure squares are completely done, poke with a toothpick – the toothpick will come out dry.

Allow to cool in the pan for 10 minutes before transferring to a cooling rack for an additional 15 minutes before cutting and serving.

My weekend in photos: Instagram Edition

How’s everyone doing on this sunny Monday? I can’t believe we are in the last moments of summer – it’s too soon! I’m trying my hardest to make the most of these warm days full of sunshine, especially since the Pacific Northwest is about to be all sorts of gloomy very, very soon. Pray for me.

Just kidding. Kind of.

I have some exciting stuff coming up in the next few weeks that I can’t wait to share with you all. But first, here’s a recap of my really wonderful and relaxing weekend.

A trip to the library made me all kinds of inspired – sometimes you just need to read some fiction to take you out of your own mind. Oh, and a little Buddhism never hurt anyone.

I spent so much quality time hiking and walking with the pup – nothing helps me reset more than tuning the rest of the world out and (literally) moving forward.

Some kitchen meditation and yet another delicious recipe thanks to Isa Does It. Chunky Vegetable Miso Soup FTW!

The perfect ending to a chill weekend? Sunday morning brunch at Harlow. Alex and I split the Lemon Babycakes (lemon poppyseed quinoa pancakes topped with strawberry compote and lemon cashew cream) and Mercy Blues (steamed kale, herb polenta and stewed black beans and corn with roasted tomatoes, topped with smokey tempeh and a vegan hollandaise sauce!). I also tried their Lover’s Latte which was made with housemade hazelnut milk and cardamom. So. Damn. Delicious.

If you’d like to see what I’m up to on a regular basis, feel free to follow me on Instagram at thewh0lestory or just click on this link.

Cheers!

Recipe: Apple Pie Breakfast Quinoa

Up until now, I’ve only been sharing recipes that I’ve tested out with the intention of posting as tried-and-true original and rigid recipes. However, I realize my favorite meals and recipes are those that I throw together, especially when it comes to my variations on go-to staples. They’re easy and and delicious and definitely worth sharing with all of you looking for a quick meal that will fill you up and nourish your body.

With that in mind, it only makes sense to share my new favorite breakfast with you:

Apple Pie Breakfast Quinoa:

(serves 2)

2 teaspoons coconut oil or non-dairy butter, such as Earth Balance
2 cup cooked quinoa
2 small apples, finely chopped
4-5 medjool dates, finely chopped
1/4 cup almonds or walnuts, finely chopped
1/2 cup coconut milk
1-2 teaspoons cinnamon
1 pinch of nutmeg
1 pinch salt
1 teaspoon vanilla extract

*Toppings: shredded coconut, almond butter, chopped banana and/or your favorite granola.

Over medium heat, add walnuts or almonds to a small frying pan. Stirring frequently, toast nuts until they become fragrant, about 5 minutes. Set aside.

In a medium saucepan, add non-dairy margarine or oil. Once it’s completely melted, toss in quinoa and mix together until quinoa is coated. Simmer for about 3-5 minutes. Add chopped apples, coconut milk and dates and allow to cook on medium-low heat for 2-3 minutes.

Add in cinnamon, nutmeg, salt and vanilla extract. Stir together and continue to cook for an additional 1-2 minutes.

Removed pan from heat. Add in toasted nuts and desired toppings. Serve immediately.

This recipe gets me so excited for fall, especially with that hint of nutmeg spice thrown in for good measure. Warm, hearty and healthy – sweater weather is just around the corner and I couldn’t be happier.

Hope you all have a great weekend!