When offered on the menu or at the prepared foods counter, chewy oatmeal-almond-coconut and dried pineapple squares offer satisfying bites of goodness for breakfast—or as an anytime snack.
They include a multi-layered riff on almonds (almond butter and flour) and coconut (dried shredded, milk, and oil) that play against the toothsome oats. Toasting the coconut and almonds increases the flavor. Other seeds or dried blueberries can be added to the mix as well.
Yield: 16 squares
Prep Time: 20 minutes + 30 minutes baking
Shelf Life: at least a week when covered; may be frozen
Non-stick cooking spray
2 cups old-fashioned rolled oats
1 cup fine almond flour
¾ cup unsweetened shredded coconut, lightly toasted
¾ cup finely diced dried pineapple, plus small pieces to garnish (optional)
½ cup blanched slivered almonds, lightly toasted and coarsely chopped
1 tablespoon finely grated fresh ginger
1½ teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
¾ cup coconut milk
½ cup natural almond butter
1 large egg
⅓ cup honey, preferably raw
1 tablespoon coconut oil
1 ½ teaspoons pure vanilla
- Line an 8- x 8-inch baking pan with parchment or foil; lightly coat with non-stick spray. Preheat the oven to 350 degrees F.
- In a large bowl, combine the oats, almond flour, coconut, pineapple, almonds, ginger, cinnamon, baking powder, and salt; blend well.
- In a bowl, whisk together the coconut milk, almond butter, egg, honey, oil, and vanilla until smooth. Pour over the dry ingredients and blend well. Scrape into the prepared pan, smooth the top, and bake until the sides are lightly browned and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
- Remove, cool, and cut into 16 squares. Add small cubes of pineapple in the center to garnish, if desired.