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.

Recipe: Garbanzo Protein Pancake (a.k.a. Pudla)

You guys. Chickpea flour is a game changer. I rarely crave a savory breakfast, but this recipe is all sorts of delicious and satisfying. It’s like a (vegan) omelette and a (vegan) pancake had a super yummy baby. Ok, that’s a little creepy but stay with me.

Just a few ingredients are needed to whip  up one of these protein powerhouses in a pinch.

Wow. A tongue twister on a Monday morning? My apologies.

One pancake contains 12 grams of protein per pancake and 10 grams of dietary fiber to boot!

This pancake tastes very similar to falafel if you subtract the frying and add in a ton of veggies. It’s a wonderful thing.

Another not-so-pretty recipe that packs a flavor punch. Looks can be deceiving…

Garbanzo Protein Pancake (for one)

1/2 cup garbanzo flour
1/4 teaspoon baking powder
Pinch of each: turmeric, salt, pepper, oregano, garlic powder
1/2 cup plus one tablespoon of water 
1/2 teaspoon apple cider vinegar
1 cup of chopped veggies of choice. I used a mixture of green onions, spinach, cherry tomatoes and bell pepper.

Spray a large skillet with oil, allowing it to heat up over medium-low heat.

Combine chickpea flour and dry ingredients in a medium bowl and stir until combined. Mix in water and apple cider. Oncce you have a pancake-like batter, add in your veggies and stir.

Pour mixture into skillet, spreading it out until you form a medium to large pancake (7-8 inches in diameter).

Cook one side for 5-6 minutes before flipping and repeating on the other side. Both sides should be a golden brown color.

Top with hummus, avocado, salsa and/or nutritional yeast.

This recipe is so easy to change and alter to your liking. Next time, I think I’ll try a mixture of basil, mushrooms, olives and tomatoes and add in some oregano, red pepper flakes and vegan parmesan. Pizza for breakfast? Consider it done.