Cranberry Almond Breakfast Squares
A delightful and healthy breakfast or snack option packed with oats, almonds, and cranberries.
Servings: 12 squares
Calories: 150kcal
Ingredients
Dry Ingredients
- 2 cups old-fashioned oats (200g)
- ½ cup almond flour (50g)
- ½ cup chopped almonds (75g)
- ½ cup dried cranberries (75g)
- ½ tsp ground cinnamon (1.5g)
- pinch salt Optional
Wet Ingredients
- ¼ cup honey or maple syrup (60ml)
- ¼ cup melted coconut oil (60ml)
- 1 tsp vanilla extract (5ml)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a large bowl, mix together the dry ingredients: old-fashioned oats, almond flour, chopped almonds, dried cranberries, ground cinnamon, and if you like, a pinch of salt.
- In a separate small bowl, whisk together the wet ingredients: honey or maple syrup, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the bowl with the dry ingredients, stirring until everything is well combined.
- Transfer the mixture to the prepared baking pan, pressing it firmly and evenly into the pan.
Baking
- Bake for 20–25 minutes, or until the edges are golden brown.
- Allow the squares to cool completely in the pan before slicing them into 12 squares.
Notes
These breakfast squares can be stored in an airtight container at room temperature for up to 3–4 days, or in the fridge for up to a week. Serve warm or at room temperature, optionally topped with yogurt, honey, or nut butter.