Super Fruit and Veggie Breakfast Squares

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

As someone that can never leave well enough alone, I would like to share with you a super nutritious recipe for Fruit and Vegetable Breakfast Squares. Because eating a great breakfast is always a good idea! Plus every ingredient listed is available year-round.

This recipe is not only delicious; it freezes very well, which is wonderful for smaller families. 
It is also quite fitting to make up a pan to serve with eggs, simply cut into 12 smaller squares, which is so much easier than muffins.

For our smaller family, we cut and wrap individually in waxed paper, then freeze. It is easy to pull out what we might need for a great start to the morning. It goes without saying; that these delicious squares would also go great beside a bowl of soup.

Super Fruit and Veggie Breakfast Squares
By the seat of my pants
350-degree oven

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, you may sub equal parts oats and chopped nuts
2 c whole grain self-rising flour
1 T ground cinnamon
½ c honey
½ c coconut oil, melted and cooled
2 eggs
1 T vanilla

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

Yes, this recipe has ALL these fruits and vegetables!

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

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

 Let cool briefly before cutting.


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  1. These sound fantastic. Thank you for another wonderful recipe. --Rocquie

    1. Thanks! This is one of our favorite breakfasts on a busy day. Heat, eat and go...


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