Annessa Chumbley shows you how to make a wholesome back to school breakfast oatmeal squares, plus 2 kinds of popcorn (for 'family night'): Pizza Popcorn and S'mores popcorn.
Banana and Coconut Oatmeal Breakfast Squares
2.5 cups regular rolled oats (not instant oats), divided
3 tbsp chia seed
1/2 cup ground flaxseed
1 tsp cinnamon
1 tsp baking powder
1/2 tsp kosher salt
1.5 cups almond milk (or other milk)
1/2 cup agave nectar
3 tbsp almond butter
1 banana, chopped small
1/2 cup shredded coconut
Dry sweetener or a few dallops honey, to taste if you want them a bit sweeter
1. Preheat oven to 350F and line a 9 x 13 pan with parchment paper.
2. In a blender or food processor, blend/process 1 cup of the oats until a flour forms. Or you can
just use 1 cup oat flour.
3. In a large bowl, mix together the dry ingredients: oat flour, 1.5 cups rolled oats, chia, flax,
baking powder, salt, cinnamon,. In a smaller bowl, whisk together the wet ingredients: milk,
agave nectar, almond butter, until no clumps remain. Add wet to dry and stir until combined.
Fold in banana and coconut. Add dry sweetener to taste if desired.
4. Pour mixture into prepared pan and smooth out. Bake for 35-40 minutes until lightly golden
along edge and it springs back slowly when touched. I baked them for 40 minutes, but baking
time may vary. Place pan on cooling rack for 10 minutes, carefully remove, and cool on rack
before slicing. If you want them slightly sweeter, brush them with honey after removing from
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