These lightly sweetened and healthy breakfast bars have two layers: a layer of oats, whole wheat flour, and Greek yogurt is topped with a layer of sweetened butternut squash.
If you’re following me on Instagram, you might have seen some “behind the scenes” videos of what I was working on in the kitchen during my spare time yesterday afternoon. These Butternut Oat Breakfast Bars are the result of one of the recipes I was testing. They turned out well (perfect for breakfast), and so I am sharing them on the blog this cloudy Saturday morning!
Ok, I’m going to talk briefly to you all about something completely random: I know that instastories are really popular, but I personally don’t understand them. They hold little appeal for me. I know that a lot of Instagram users like to use instastories to communicate with their followers or as a marketing tactic, but they don’t really work on me or “draw me in”, so to speak. Maybe I’m in the minority here, but yeah. I don’t get it.
I enjoy blogging and try to be as authentic as possible with anyone who may read my blog or follow my other social media accounts. I prefer to avoid advertising and other tactics to get followers. Don’t misunderstand; I’m not saying other social media users are wrong for doing that (it’s personal preference), but it’s just not how I like to do things.
Anyway, all that to say, I tried experimenting a little with my instastories yesterday and I didn’t care for it. So, I will think about how to interact and use instastories in a way that better fits my personality and feels more natural to me. Like I said, I’d rather be genuine.
Sorry for the ramble. *topic change*
As I was going through my freezer last week, I noticed that I have some bags of baked butternut squash that need to be used. So, I’ve been working on new butternut squash ideas. These bars were the first thing I thought about, and I like how they turned out.
They are lightly sweetened with Sucanat, and full of protein from the Greek yogurt and almond flour. Rolled oats add to the health factor, and then I topped them with a layer of butternut squash. So, you get whole grains, a vegetable, and protein all in one breakfast! Winner, right?
Butternut Oat Breakfast Bars
- 3/4 cup Sucanat (whole cane sugar)
- 1 cup plain Greek yogurt
- 1 1/2 cups rolled oats
- 1 cup whole wheat flour
- 3/4 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups cooked, mashed butternut squash
- 1/2 cup Sucanat
- 1 egg
- 1/4 teaspoon ground cinnamon
- pinch salt
Preheat oven to 400 degrees Fahrenheit and lightly grease a 13×9 inch baking dish.
Bottom layer: In a large bowl, mix the 3/4 cup Sucanat and yogurt together until well combined. In a separate bowl, stir together oats, flours, baking soda, and salt. Add to wet ingredients and mix well. Press mixture evenly into bottom of baking dish.
Top layer: Using the same bowl, mix together butternut squash, the 1/2 cup Sucanat, egg, cinnamon, and pinch salt until blended. Pour and spread evenly over oat mixture in baking dish.
Bake for 25-35 minutes or until edges are browning and squash is set.
Let cool 15 minutes before cutting into bars.
~K in the Kitchen