Thursday, September 26, 2013

Gluten Free Banana Oatmeal Squares

For the past couple of weeks, my daughters and I have been enjoying a Nicole Hunn recipe for Gluten Free Oatmeal Squares.  I finally gathered up the courage today to make major changes to the recipe.  I eliminated 1/2 cup of brown sugar, the honey, and 2 tablespoons of butter.  I added in 3/4 cup of mashed banana and 1 teaspoon of cinnamon.  They are just as sweet as they used to be, which my daughters will like, but they are a little healthier, and I loved the addition of the banana and cinnamon.  I made these to freeze for future breakfasts, but we will be enjoying them for dessert tonight as well.  Maybe next time, I will add pumpkin instead of banana and all my favorite pumpkin pie spices. 

My 16 Banana Oatmeal Squares ready to go in the oven. 

After 16 minutes in the oven, they were nicely browned on the bottom and around the edges on top.

My daughters like lots of icing.  I aim to please!

Gluten Free Banana Oatmeal Squares


2 C (280g) all-purpose gluten free flour (I used Better Batter) -- add 1 tsp of xanthan gum if your flour does not contain it
1 C (120g) gluten free oat flour (option -- make your own with gluten free oats in your food processor)
1/2 C (109g) light brown sugar -- packed 
2T flaxseed meal
1 tsp cinnamon
1/2 tsp kosher salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 C (75g) gluten free old-fashioned rolled oats
3/4 C mashed bananas (about 2 small bananas)
6 T unsalted butter -- melted & cooled
2 extra-large eggs -- beaten, at room temperature
2 tsp vanilla extract


Melt butter and set aside to cool.  Place eggs in a bowl of warm water to come to room temperature if you did not set them out ahead of time.

Preheat oven to 325 degrees.  Line a large rimmed baking sheet with parchment paper.

Place the flours, brown sugar, flaxseed, cinnamon, salt, baking powder, and baking soda in a large bowl.  Stir to combine before adding the oats.  Make sure there are no lumps in the brown sugar.

Add the banana, butter, eggs, and vanilla, and stir until everything is well combined.

Place the dough in the middle of your baking sheet.  With your hands, shape the dough into an 8-inch square.  The dough will be slightly sticky.  With a knife, cut your dough into 16 two-inch squares, then spread them around your baking sheet.  Bake for 16 minutes, turning half way through.  Your banana oat squares should be lightly browned on the bottom and top.  Cool completely on the pan before adding the glaze (optional).  


1 T unsalted butter -- room temperature
1 C (115g) powdered sugar
1 T lowfat milk
1/2 tsp vanilla extract
1/8 tsp salt
1/8 tsp cinnamon (optional)

While the banana oatmeal squares are baking, place the butter in a small bowl to come to room temperature.  After the bars have cooled, add powdered sugar, milk, vanilla, and salt to the butter, stirring vigorously until smooth.  Use a spoon to spread the glaze on top of the bars.

Leftovers can be frozen if not eaten within 24 hours.

This recipe was inspired by a recipe for Oatmeal Squares by Nicole Hunn (Gluten Free on a Shoestring)


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