Oatmeal Muffin Squares: a USDA child-care recipe for preschool menu planning. Original yield: 6 servings.
Preheat the oven to bake at 350 °F for conventional or 325 °F for convection.
Set aside 2 Tbsp of bread flour for step 6.
Combine flour, oats, baking soda, baking powder cinnamon, nutmeg, and salt in a mixing bowl. Stir well. Set aside for step 5.
In a separate mixing bowl, combine bananas, egg, sugar, oil, and vanilla extract. Stir well until the egg is incorporated.
Add the banana mixture to the dry ingredients and stir just until the dry ingredients are incorporated. Do not overmix.
In a small mixing bowl, coat blueberries with reserved flour. Fold blueberries into the batter. Stir gently.
Pour batter into a small baking pan (8” x 8” x 2”) lightly coated with pan-release spray.
Bake until golden brown: Conventional oven: 350 °F for 45 minutes. Convection oven: 325 °F for 40 minutes.
Remove from oven and let cool. Portion into 6 servings. Serve 1 piece (2 ⅔ inch square).
Ingredients (6 servings)
