Autumn Baked Oatmeal Squares with Mulberries-Recipe

Well, it’s mid-October and I’m getting a ton of emails about healthy Halloween snacks and fall treats n’ breakfast ideas that can be enjoyed at home or on-the-go. So, today we’re going to dive into a quick n’ easy recipe that I’m literally dying to share with you.

Why?

Vegetarian Autumn Baked Oatmeal Squares with Mulberries

Well, because mulberries are quite possibly the greatest thing since…well, since I discovered the wonders of organic dried fruit! This past summer I found Made in Nature products popping up in all the health foods stores and I bought a few (or a ton of, hehe) bags of their dried fruits, which I’m obsessed with. Have I been living under a rock? These organic goodies are so good- I’m a little bit sad that I’ve been missing out on them the last few years. But I’ll get over it. You probably have heard me talking about their ridiculously outrageous flavor on Instagram.

Vegan-Autumn Baked Oatmeal Squares with Mulberries

It’s not everyday you come across a brand of dried fruits and snacks that don’t taste bland! I know you hear me loud n’ clear on that note, right? I’m so over buying a bag of raisins or dried cranberries that are made with refined sugar and soy and junk. Ewwww. Just ewwww. Like why can’t people just make real dried fruit from….dried fruit and naturally sweet ’em up with things like apple juice. Clever idea, right?

Exactly.

Vegan-Breakfast-Bars

Let’s move onto to the baked oatmeal that I created for you.  It’s a bit different than the baked oatmeal recipe (which happens to be the most popular recipe on my website!) I whipped up a few years ago. This one is going to blow your mind.

When you welcome in the most incredibly plump n’ flavorful dried cherries and mulberries and toss them with oats and coconut milk for a creamy breakfast, snack or dessert without ANY refined sugar. Yay!

Go ahead. Jump up and down. Dance. Smile. Do all that…..because I know you’re excited!

Mulberries

I’ve honestly never made a recipe that was so moist and flavorful in my life. I’m really not lying…these squares are the perfect nibble as you head out the door for work or served on a lazy Sunday brunch.

Gluten-Free-Snack-Bars

Gluten-Free-Vegan-Dessert-Recipe

You can also whip them up for a snack (kids L-O-V-E them) anytime of the day or make a batch to serve as a healthy dessert right before the sugar-bomb called Halloween comes into your home!

Eat-Clean-Autumn Baked Oatmeal Squares with Mulberries

As for me…well, my Trick n’ Treaters will be getting these squares wrapped in parchment paper with pretty twine. They’re going to need something fabulous to hold them over that’s not loaded with sugar and chocolate. But I’m also saving a bunch for myself to enjoy for breakfast this week.

How about you?

Allergy-Free-Autumn Baked Oatmeal Squares with Mulberries

Clean-Eats-Autumn Baked Oatmeal Squares with Mulberries

Clean-Eating-Autumn Baked Oatmeal Squares with Mulberries

Autumn Baked Oatmeal Squares with Mulberries

Autoimmune-Autumn Baked Oatmeal Squares with Mulberries

For more of my favorites, follow along on facebook, pinterest, instagram, twitter and google plus.

Try to buy everything organic. Here’s why: The Benefits of Eating Organic.

5.0 from 2 reviews
Autumn Baked Oatmeal Squares with Mulberries
 
Prep
Cook
Total
 
Vegan, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free, Egg-Free
Author:
Recipe type: Breakfast, Snack, Dessert
Serves: 12
Ingredients
  • Coconut oil, for greasing the baking dish
  • 2 cups gluten-free rolled oats
  • 2 Tbsp. ground flaxseeds
  • ¾ tsp. sea salt
  • ½ tsp. pumpkin pie spice
  • ¼ tsp. ground ginger
  • 1 cup well shaken full-fat coconut milk
  • 1 ½ Tbsp. vanilla extract
  • 2 Tbsp. pure maple syrup
  • 1 cup Made in Nature White Mulberries
  • ½ cup Made in Nature Tart Cherries and Sultana Raisins
  • ½ tsp. ground cinnamon, for topping
Instructions
  1. Preheat oven to 350 degrees F. Prepare an 8 inch x 8 inch baking dish with coconut oil and set aside.
  2. Combine all ingredients except the cinnamon; mix well then transfer to the prepared baking dish and sprinkle cinnamon on top.
  3. Bake for 30 minutes or until golden brown. Let cool for 20 minutes; this is important since it will crumble if you serve right out of the oven. Then cut into 12 squares and serve.

 

 

 

This post was sponsored by Made in Nature; all opinions are my own.

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Hi, I'm Amie!

I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you. xo

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11 comments

  1. Your Oatmeal with Mulberries looks Yummy! But for breakfast, how much protein is in them? I know based on my body I do best with bacon and eggs. It could be 3 in the afternoon before I look for lunch if I have eaten breakfast for *my* body. Any suggestions for beefing this up?

    1. Hi Elsa, I hear ya on that! I need lots to make a meal hearty. Yes, drizzle this with almond butter, coconut oil, coconut butter or add fresh bananas! xoox

    1. Cindy,
      Full fat coconut milk isn’t the same consistency as almond milk since almond milk is so watery so it won’t work. You could try it but I’m not sure what it would turn out like. Might be more like a bread pudding than bars! xo

  2. These look so good. Is there a way to make them kinda hard like a crunchy granola bar? I know some people can adjust recipes but I’m really not very good at that.

    1. Thanks Sue; I haven’t tried that but I’m sure it would be delish. I like them softer! I have granola bars in my new cookbook though. xoxx

  3. I made these today, I’ve managed to get some American measuring cups as the UK ones aren’t the same size and it turned out perfectly, very yummy. Love your recipes and your book is amazing, thank you Amie xx

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