recipe. healthy. breakfast. bulk

March 9, 2016

Okay, so I’m breaking with tradition and actually posting a recipe here. I miss #bglsr – that was the perfect forum to post this.
ready to go
So here goes. I usually bake a whole tray (that’s 24 cupcake sized) at one go, put them in ziplock bags and store them in the freezer, popping one (or two) out a few minutes before I want to eat them.
They’re small, but packed with good stuff. And they’re sugar-, gluten-, and dairy-free if that sort of thing floats your boat. A vegan variation is in the ingredient list. But, mostly I like them because I can make them ahead of time and not have to think about breakfast.

Totally customizable and fabulous make-ahead breakfast squares.
You’ll need a mixing bowl, lots of cupcake moulds, and 20 minutes prep time.
Pre-heat your oven to gas mark 5 ~ 375 C (190 F)


  • ripe bananas x 2 large (or 4 small elaichi)
  • dates x 14, deseeded, mashed in a little warm water
  • oats x 3 cups
  • oil, 1/4 cup
  • soy milk, optional, 3 T to 1/2 cup
  • eggs x 2 OR 3 TB ground flax seed soaked in water for 30 min
  • 2 tsp baking powder
  • 1/2 tsp salt
  • and toppings: ground cinnamon, dried berries, flax seeds, nuts, chocolate chips, raisins, whatever you have at hand
  • prep
    1. Prepare the toppings. I love this part. From the pictures you’ll see I made 5 different types:
    blueberries, raisins, grated carrot and raisins, ground cinnamon (I grind it myself), & poppy seed
    Now quit fooling around and get to the rest of the prep.
    2. In a large mixing bowl, start by mashing the dates with the tines of a fork, after which I add in the bananas and if I have any pears or apples around, I grate them in, too. (You can also use the blender for the dates, but I suggest a spoon or spatula to keep the rest goopy and lumpy for texture.)
    3. Add in the oil & soy milk
    4. Add the eggs (or flax) and blend
    5. Shake in the salt, baking powder, and oats one cup at a time (though, to be honest, I’ve left the salt and bp out by accident before and it made no difference that I could tell) and combine.
    The batter should be very oaty and still moist when blended. If it starts to dry heave, stop, stop, stop adding oats.
    I use an ice-cream scoop to drop batter into the ready moulds until they’re 3/4 full. You can use the back of the spoon to mix up the toppings. I tend to leave some of them – like the grated carrot – as they are, so they stay on the bottom.

    Bake for 25-35 minutes (depending on your oven) and take them out when a tester comes out batter-free from the centre.

    Freeze for up to two months. Enjoy your cleverness.


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