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Thursday, August 10, 2023

Super Fruit and Vegetable Breakfast Squares.

While they are not pretty, today we are presenting a delicious and nutritious recipe for Super Fruit and Vegetable Breakfast Squares. Why? Because eating a healthy breakfast is always a good idea! 



Everyone can help themselves to a healthy breakfast!

This recipe is not only nutritious and delicious, but it freezes very well. You can bake this up as muffins with paper liners or in a 9X13 pan and cut into squares the size your family will want. Since the recipe is so versatile it is great for small families as well, even though it makes a lot. No breakfast is easier than something tasty in the freezer ready to go.  

Conveniently every ingredient listed in the recipe is available year-round. For those that like a bigger breakfast, or are growing so fast that they need more than a muffin to fill them up, serve a piece of  Super Fruit and Vegetable Breakfast Squares with eggs, and you know your loved one is leaving home with a belly full of good food. 


The perfect "grab and go" breakfast.

For our family, we cut and wrap squares individually in waxed paper, then stack and freeze in a freezer storage bag or container. Having these in the freezer makes for a great start to your day. They are moist enough to enjoy without a spread or butter, but I won't let you think I don't add a pat of butter to mine, because I do. And sometimes I top it with almond butter and a drizzle of honey. 

Having these in the freezer also means it is easy to toss one into a backpack, for those that might prefer eating a little later in the day. And yes, Super Fruit and Vegetable Breakfast Squares would go great alongside a bowl of soup for a light supper, even though they are called breakfast squares!


Ingredients needed for this recipe:
  • raisins
  • sweet potato
  • spinach
  • blueberries
  • nutty granola, you might like this one!
  • Whole Wheat Self Rising Flour, you can find our recipe here. 
  • cinnamon
  • honey
  • coconut oil
  • eggs
  • vanilla
You will also need the following:
  • large mixing bowl
  • 9X13 baking pan
  • measuring cups
  • measuring spoons
  • liquid measuring cup
  • chopping board
  • large knife
  • mixing spoon
Now we are ready to begin!

Super Fruit and Vegetable Breakfast Squares.

Super Fruit and Vegetable Breakfast Squares
By the seat of my pants
350-degree oven
UPDATED: 08.11.2023

1 c raisins, chopped if desired
1 small/medium sweet potato, peeled and grated (2 c)
1 6 oz. package spinach leaves
2 c blueberries, frozen work great, no need to thaw
1 c nutty granola, OR you may sub equal parts oats and chopped nuts
2 c Whole Wheat Self-Rising Flour, the recipe can be found here. 
1 T ground cinnamon
½ c honey
½ c coconut oil, melted and cooled
2 eggs
1 T vanilla

Prepare the vegetables and fruits as directed above in the list of ingredients. 

In a large bowl, combine the self-rising flour, cinnamon, honey, coconut oil, eggs, and vanilla. When moistened, beat 50 strokes.

Dice/chop the spinach leaves, if desired. 

Stir the granola and the fruits and vegetables into the batter mixture. 

Make sure the mixture is evenly mixed with no pockets of batter or loose pieces of fruits and vegetables.


Super Fruit and Vegetable Breakfast Squares, because a good breakfast is still a good idea!

Pack into a prepared 9X13 pan, bake 35-50 minutes, or until done in your oven.

Let cool briefly before cutting. Then serve as is, or wrap and freeze for later. 

Storage options for Super Fruit and Vegetable Breakfast Squares. Store covered for up to two days at room temperature. Refrigerate or freeze for longer storage time. 

UPDATE:  For your convenience, a "copy and paste" version of Super Fruit and Vegetable Breakfast Squares has been included below. 



#WholeWheatThat’sGoodToEat!


#DIYHomemadeHousehold

#wholefoodingredients


Featured recipe at: 
Scratch Made Food! & DIY Homemade Household featured at Full Plate Thursday Link up!
Scratch Made Food! & DIY Homemade Household featured at Full Plate Thursday Link up!


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 Printable "copy and paste" version:


Super Fruit and Vegetable Breakfast Squares
By the seat of my pants
350-degree oven
UPDATED: 08.11.2023

1 c raisins, chopped if desired
1 small/medium sweet potato, peeled and grated (2 c)
1 6 oz. package spinach leaves
2 c blueberries, frozen work great, no need to thaw
1 c nutty granola, OR you may sub equal parts oats and chopped nuts
2 c Whole Wheat Self-Rising Flour, the recipe can be found here. 
1 T ground cinnamon
½ c honey
½ c coconut oil, melted and cooled
2 eggs
1 T vanilla

Prepare the vegetables and fruits as directed above in the list of ingredients. 

In a large bowl, combine the self-rising flour, cinnamon, honey, coconut oil, eggs, and vanilla. When moistened, beat 50 strokes.

Dice/chop the spinach leaves, if desired.
 
Stir the granola and the fruits and vegetables into the batter mixture. 

Make sure the mixture is evenly mixed with no pockets of batter or loose pieces of fruits and vegetables.

Pack into a prepared 9X13 pan, bake 35-50 minutes, or until done in your oven.

Let cool briefly before cutting. Then serve as is, or wrap and freeze for later. 

Storage options for Super Fruit and Vegetable Breakfast Squares. Store covered for up to two days at room temperature. Refrigerate or freeze for longer storage time. 

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Would you like to comment?

  1. We will really enjoy your Super Fruit and Vegetable Breakfast Squares, they look delicious!
    Your awesome post is featured on Full Plate Thursday,545 this week and I have just pinned it to our features board. Thanks so much for sharing with us and come back soon!
    Miz Helen

    ReplyDelete
  2. These look delicious! I just know if I made these my daughter would devour them in no time! Thanks for joining the Weekend Traffic Jam link up!

    Emma xxx
    www.style-splash.com

    ReplyDelete
  3. A great breakfast on the run! Thanks for sharing at the What's for Dinner party - Hope your week is going fabulous!

    ReplyDelete
  4. This looks like a perfect grab and go breakfast! Thanks for sharing!

    ReplyDelete
  5. Way to sneak more vitamins into a dish! This sounds delicious and wholesome!!

    Thanks for sharing your recipe with us at the Sunday Sunshine Blog Hop!

    Blessings,
    Laurie

    ReplyDelete
  6. What an interesting and creative dish! Thank you for linking up at Tell It To Me Tuesday, I hope to see you again this week!

    ReplyDelete
  7. Hey, Melynda, thank you bunches for sharing your super fruit and vegetable breakfast recipe with Sweet Tea & Friends this month.

    ReplyDelete
    Replies
    1. Paula, you are so welcome, thanks for hosting, I sure appreciate it!

      Delete

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