Oatmeal, Carrot, and Apple Breakfast Squares

I got this recipe off of Mothering Magazine.  You can get the free online version of it delivered to your inbox.  I love this parenting magazine.  Not like that other mainstream crap you read. 

Annnnnnyway... here's the notes from the original post:

"....packed into every sweet and wholesome square are 8 grams of protein, 20 % of your daily requirement for fiber, 10 % of your calcium, and over 100 % of your vitamin A. Buttermilk keeps the cake tender, carrots and apples add moisture, and walnuts and coconut combine for a crunchy topping.  This recipe makes enough to feed a dozen, and the squares stay fresh and delicious for days.  And although we call these "breakfast squares," you may like them best as an afternoon or late-night snack."

Makes 12 squares

Butter, for greasing the baking dish
1 3/4 cups old fashioned rolled oats
1 1/2 cups whole wheat pastry flour
1/4 cup ground flaxseed
1 tablespoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/4 cups packed light brown sugar
2/3 cup canola oil
2 large eggs
1 1/2 cups low fat buttermilk
1 1/2 cups grated peeled carrots
1 cup grated peeled apples

Topping:

2 cups walnut pieces
1/2 cup unsweetened shredded coconut
1/4 cup packed light brown sugar
1 teaspoon ground cinnamon

1. Preheat over to 350. Generously butter a 13 x 9 baking dish
2. Place oats, flour, flaxseeds, baking soda, baking powder, cinnamon and salt in a bowl and stir to combine.
3. Whisk together brown sugar and oil.  Add the eggs one at a time. Stir in buttermilk.
4. Add the oat mixture to the buttermilk mixture and stir to combine. Add the carrots and apples and stir until just blended. Put into baking dish.
5. Place walnuts, coconut, brown sugar and cinnamon in a small bowl. Stir to combine and then sprinkle evenly over batter.
6. Bake until the batter has set and a toothpick inserted comes out clean, about 45 minutes. Let cool on a wire rack for 1 hour then cut into 12 pieces.. (The squares can be store in an airtight container at room temperature for up to 4 days).


Okay now here's my changes:

• I just used regular whole wheat flour instead of the pastry flour. The pastry flour would make it more tender but this cake is tender enough I think.
• I ran out of light brown sugar so I used Demerara sugar which is an unrefined brownish sugar, kind of like Sugar in the Raw which I'm sure you've seen.  Just be sure to mix it with the oil very well.  It makes a great topping because it's quite large and adds some crunchy texture if you're omitting the nuts.
• Obviously, I omitted the nuts.  Nuts and babies are just not a good match.  I really didn't miss it but I'm sure you're losing out on some good protein without them.  
• I added 1/2 cup chocolate chips just for the hell of it. 
• You may have to look for unsweetened coconut in the "health" section of your grocery store.  And thus pay double the price of regular coconut that is sweetened.
• You'll probably find already ground flaxseeds in the same section as the unsweetened coconut.  Or you could buy whole ones and grind them fresh in the blender. 

This makes a HUGE batch so unless you're feeding a big group I might think about baking it in 2 smaller dishes and give half away.