These chewy squares have a delicious nutty flavor and make a perfect mid-afternoon snack. These squares also double as a quick grab-and-go breakfast when you’re short on time.

16 servings

  • 2 cups quick cooking oats
  • 1 cup sliced almonds
  • 1/3 cup shredded unsweetened coconut
  • 3/4 cup sweetened applesauce
  • 1/3 cup honey
  • 1/4 cup canola oil
  • 2 egg whites
  • 1 tsp vanilla
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tsp cinnamon, or to taste
  • 1/4 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  1. Preheat oven to 350 F.
  2. Lightly grease and flour a 9 x 9 (2.5 L) metal cake pan.
  3. Combine oats, almonds and coconut on a large baking sheet. Place in oven and toast for 5 to 7 minutes. Remove from the heat and place in a large mixing bowl to cool.
  4. In a separate bowl, whisk together applesauce, honey, canola oil, egg whites and vanilla.
  5. When oat mixture is cool, add all-purpose flour, whole wheat flour, cinnamon, nutmeg, baking soda, baking powder and salt; stir to combine.
  6. Empty batter into the prepared cake pan and bake for 22 to 25 minutes, or until squares begin to brown and a knife inserted in the centre comes out clean.


Per serving: 179 cal, 5 g pro, 8 g total fat (2 g saturated fat), 23 g carb, 3 g fibre, 0 mg chol, 95 mg sodium

– from the book, Leslie Beck’s Healthy Kitchen, by Leslie Beck RD with Michelle Gelok RD

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