Banana Cinnamon Breakfast Oat Squares

Introduction

Imagine waking up to the comforting aroma of warm cinnamon and sweet banana, knowing a wholesome, satisfying breakfast awaits you without any morning fuss. That’s exactly what our Banana Cinnamon Breakfast Oat Squares deliver! These delightful squares are the perfect harmony of flavor and convenience, transforming simple, nourishing ingredients into a portable, make-ahead meal that will kickstart your day with a smile. Forget soggy oatmeal or rushed toast; these squares offer a hearty, cake-like texture packed with goodness.

These aren’t just any breakfast squares; they’re a celebration of natural sweetness and cozy spices. With ripe bananas providing a moist, tender crumb and cinnamon infusing every bite with warmth, each square feels like a comforting hug. They’re incredibly versatile, easily adaptable to various dietary needs, and truly shine as a meal prep hero. Whether you’re fueling up for a busy workday, packing a nutritious snack for school, or simply craving something wholesome and delicious, these Banana Cinnamon Breakfast Oat Squares are your new go-to.

So, get ready to transform your breakfast routine. We’re about to dive into a recipe that promises flavor, nutrition, and ease, making your mornings brighter and more delicious. Let’s bake up some pure breakfast bliss!

Nutritional Information

Per serving (approximate values):

• Calories: 220
• Protein: 6g
• Carbohydrates: 35g
• Fat: 7g
• Fiber: 5g
• Sodium: 150mg

Ingredients

• 2 cups old-fashioned rolled oats (gluten-free if desired)
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 ripe medium bananas, mashed (about 1 cup)
• 1 large egg (or 1 flax egg for vegan: 1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min)
• 1/2 cup milk (dairy or non-dairy such as almond, soy, or oat milk)
• 1/4 cup maple syrup (or honey, or brown sugar)
• 1/4 cup melted coconut oil (or unsalted butter, or vegetable oil)
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 cup chocolate chips (optional)
• For the Drizzle (Optional): 2 tablespoons maple syrup + 1/2 teaspoon ground cinnamon, whisked

Instructions

1. Preheat your oven to 375°F (190°C). Grease an 8×8 inch (20×20 cm) or 9×9 inch (23×23 cm) baking dish with cooking spray or butter.
2. In a large mixing bowl, combine the dry ingredients: rolled oats, ground cinnamon, baking powder, baking soda, and salt. Whisk them together until well combined.
3. In a separate medium bowl, mash the ripe bananas thoroughly with a fork until mostly smooth but with a few small lumps remaining for texture.
4. To the mashed bananas, add the wet ingredients: the egg (or flax egg), milk, maple syrup, melted coconut oil, and vanilla extract. Whisk everything together until the wet ingredients are fully incorporated.
5. Pour the wet banana mixture into the bowl with the dry oat mixture. Stir gently with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are fine.
6. If using, fold in the chopped walnuts or pecans and/or chocolate chips at this stage.
7. Pour the batter evenly into the prepared baking dish. Spread it out with the back of a spoon or spatula to ensure an even layer.
8. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
9. Once baked, remove the dish from the oven and let it cool in the pan on a wire rack for at least 15-20 minutes before attempting to cut. This allows the squares to firm up and prevents them from crumbling.
10. If desired, whisk together the optional drizzle ingredients (2 tablespoons maple syrup + 1/2 teaspoon cinnamon) and drizzle evenly over the cooled squares just before serving.
11. Cut into 9 or 12 squares and serve warm or at room temperature.

Cooking Tips and Variations

For the absolute best flavor and natural sweetness, always use very ripe bananas for this recipe. Look for bananas with plenty of brown spots on the peel; these are sweeter and mash more easily. If your bananas aren’t quite ripe enough, you can speed up the process by baking them on a baking sheet at 300°F (150°C) for 15-20 minutes until the skin turns black. Let them cool before mashing.

To ensure tender and moist squares, be mindful not to overmix the batter. Once the wet and dry ingredients are just combined, stop stirring. Overmixing can develop the gluten in the oats and lead to a tougher texture. For a chewier texture, you can use quick oats, but old-fashioned rolled oats provide the best hearty texture.

This recipe is incredibly adaptable! Feel free to experiment with different spices beyond cinnamon. A pinch of nutmeg, allspice, or ginger can add another layer of warm flavor. For nut-free options, simply omit the nuts or replace them with seeds like sunflower or pumpkin seeds. Dried fruits such as raisins, dried cranberries, or chopped dates make excellent additions, as do white chocolate chips or even a swirl of nut butter through the batter before baking.

If you’re looking to make these gluten-free, ensure you use certified gluten-free rolled oats. For a dairy-free version, simply use your preferred non-dairy milk (almond, soy, or oat milk work wonderfully) and coconut oil or a plant-based butter alternative. To make them vegan, use a flax egg (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water, allowed to sit for 5 minutes) in place of the chicken egg, and ensure your milk and oil choices are plant-based. Maple syrup is already a great vegan sweetener.

Don’t skip the cooling step! Allowing the squares to cool in the pan for at least 15-20 minutes is crucial. This helps them set and firm up, making them much easier to cut into neat squares without falling apart. If you try to cut them too soon, they might be too soft and crumbly.

For an extra touch of indulgence, consider a simple cream cheese glaze made with softened cream cheese, powdered sugar, and a splash of milk or vanilla extract. Alternatively, a sprinkle of powdered sugar or a dollop of whipped cream can elevate these squares into a dessert-like treat.

Storage and Reheating

These Banana Cinnamon Breakfast Oat Squares are fantastic for meal prepping and storing. Once completely cooled, store the squares in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can store them in the refrigerator for up to 5-7 days. To prevent them from sticking together, you can place small pieces of parchment paper between the layers of squares in the container.

These squares also freeze beautifully! Once cooled, wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. When you’re ready to enjoy one, simply grab a square from the freezer.

To reheat, you have a few options depending on your preference. From room temperature or refrigerated, you can warm them in the microwave for 20-30 seconds, or until heated through. For a crispier edge, reheat them in a toaster oven or conventional oven at 300°F (150°C) for 5-10 minutes. If reheating from frozen, you can microwave a square for 45-60 seconds, or until warm, or bake it in a preheated oven at 325°F (160°C) for 10-15 minutes. Reheating in the oven or toaster oven often brings back that freshly baked texture best.

Frequently Asked Questions

Can I use steel-cut oats instead of rolled oats?

No, this recipe specifically calls for old-fashioned rolled oats. Steel-cut oats have a much different texture and require significantly more liquid and a longer cooking time, so they would not work as a direct substitute in this recipe. Quick oats can be used, but the texture of the squares will be slightly less chewy.

My squares are too crumbly. What went wrong?

This usually happens if the squares weren’t cooled completely before cutting, or if your bananas weren’t ripe enough, leading to less moisture. Ensure you let them cool for at least 15-20 minutes in the pan. Also, make sure your bananas are very ripe and mashed well to provide enough binding moisture.

Can I make this recipe in a larger batch?

Yes, you can easily double this recipe and bake it in a 9×13 inch (23×33 cm) baking dish. The baking time might need to be adjusted slightly, possibly increasing by 5-10 minutes, so keep an eye on it and test for doneness with a toothpick. Make sure your mixing bowls are large enough to accommodate the increased volume of ingredients.

What are some good serving suggestions for these squares?

These squares are delicious on their own, but they’re even better with a little something extra! Serve them with a dollop of Greek yogurt or a scoop of cottage cheese for added protein, a drizzle of extra maple syrup or honey, a spread of almond or peanut butter, or alongside a bowl of fresh berries or sliced fruit. They also pair wonderfully with a hot cup of coffee or tea for a complete breakfast.