Vanilla Almond Breakfast Squares

Name: Vanilla Almond Breakfast Squares
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 squares
Ingredients: 1 cup almond flour; 1/2 cup rolled oats; 1/4 cup honey or maple syrup; 1/4 cup almond milk; 1/4 cup coconut oil, melted; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt; Optional: 1/3 cup dried fruits or nuts

Highlighted under: Healthy & Light

I have always loved a nutritious start to my day, and these Vanilla Almond Breakfast Squares are my go-to recipe for that perfect morning boost. With a delightful combination of almond flour, oats, and a hint of vanilla, they not only taste amazing but also provide lasting energy. I love how easy they are to prepare, and they keep well in the fridge. Whether you’re rushing out the door or enjoying a relaxed morning, these squares make for a wholesome breakfast that can be enjoyed any time.

Created by

Erin Wallace

Last updated on 2026-01-15T15:04:19.886Z

When I first tried making these breakfast squares, I was amazed at how the simple ingredients transformed into something so delicious. The aroma of vanilla and almonds baking in the oven casts a spell in the kitchen. I prefer to use organic almond flour, as it complements the other flavors perfectly, and it’s a great source of healthy fats.

One of my favorite tips is to add a handful of dried fruits like cranberries or apricots before baking. This not only adds a burst of sweetness but also gives a wonderful chewy texture to the squares. I’ve shared this recipe with friends, and they always ask for seconds!

        Why You Will Love This Recipe
        Nutty flavor from almond flour paired with sweet vanilla essence.
Perfectly chewy texture that satisfies your morning cravings.
Great for meal prep; just grab and go!

      

The Role of Almond Flour

Almond flour plays a crucial role in the texture and flavor profile of these breakfast squares. It lends a rich, nutty flavor and a moist crumb, making the squares chewy rather than dry. If you're looking for a gluten-free option, almond flour is a fantastic choice that naturally enhances the nutritional value of the dish. Just ensure to use finely ground almond flour for the best results, as coarse flour can result in a gritty texture that may not hold together as well.

When working with almond flour, it's important to note that it absorbs moisture differently than regular flour. This means that you may need to adjust the liquid ingredients slightly if you decide to substitute any part of the almond flour with another flour. If needed, you can replace a portion with coconut flour, but be careful — coconut flour is highly absorbent, so use only about 1/4 the amount of almond flour you’re replacing.

Sweetness and Binding Agents

The combination of honey or maple syrup not only sweetens the squares but also helps bind the ingredients together. If you're looking for a sugar-free option, consider using mashed ripe bananas or unsweetened applesauce. These alternatives will add a subtle sweetness and moisture while keeping your breakfast squares healthy. Keep in mind that using fruit may alter the texture slightly; expect a denser square, but it will still be wonderfully tasty.

Coconut oil imparts a delicious hint of flavor while aiding in moisture retention. If you prefer a different oil, avocado oil or melted butter can serve as excellent substitutes, though each will offer a unique flavor. Make sure to melt your coconut oil completely; if it’s too solid, it may not incorporate evenly, leading to uneven texture.

Storing and Serving Suggestions

Once baked, allow your Vanilla Almond Breakfast Squares to cool completely on a wire rack to maintain their chewy texture. For storage, placing the squares in an airtight container keeps them fresh in the fridge for up to a week. You can also freeze them for longer storage; simply wrap them individually in plastic wrap and place them in a freezer-safe bag. To enjoy them after freezing, let them thaw in the fridge overnight or pop them in the microwave for a quick warmth before serving.

These breakfast squares are incredibly versatile in terms of serving options. You can enjoy them as is, or add a spread of nut butter on top for added protein and flavor. For a bit of a treat, serve them with a drizzle of yogurt or a sprinkle of fresh fruit. I often make a batch on Sunday to ensure I have a nutritious, grab-and-go breakfast for the weekdays, tailored to my busy schedule.

Ingredients

For the Breakfast Squares

1 cup almond flour
1/2 cup rolled oats
1/4 cup honey or maple syrup
1/4 cup almond milk
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
Optional: 1/3 cup dried fruits or nuts

Instructions

Preparation Steps

Preheat the Oven

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.

Mix Dry Ingredients

In a mixing bowl, combine the almond flour, rolled oats, baking powder, and salt. Stir well to ensure everything is evenly distributed.

Combine Wet Ingredients

In another bowl, whisk together the honey (or maple syrup), almond milk, melted coconut oil, and vanilla extract until fully combined.

Combine Mixtures

Pour the wet mixture into the dry ingredients and stir until just combined. If using, fold in the dried fruits or nuts.

Bake

Spread the mixture evenly in the prepared baking pan and bake for 25 minutes, or until the edges are golden brown and a toothpick comes out clean.

Cool and Slice

Let the squares cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cooled, slice into squares and enjoy!

Pro Tips

For added flavor, try sprinkling some cinnamon or nutmeg into the dry mix. These squares are also great for freezing
just make sure to wrap them well before storing!

Ingredient Variations

Feel free to customize these squares by adding ingredients like chocolate chips or spices like cinnamon for extra flavor. If you want a protein boost, consider mixing in some chia seeds or ground flaxseed. These ingredients enhance the nutritive value without compromising the original recipe’s intentions. Just remember that adding too many extra ingredients might alter baking time, so keep an eye on them toward the end of the baking process.

Dried fruits like cranberries, raisins, or apricots not only enhance the taste but also provide added chewiness. If using dried fruits, consider soaking them in warm water prior to mixing. This prevents them from absorbing the moisture from the other ingredients too quickly and ensures they stay plump and delicious throughout the baking.

Common Baking Troubles

If your breakfast squares are overly dry, it may be due to too much flour or insufficient wet ingredients. Always double-check your measurements as accuracy plays a vital role in baking. Additionally, if they come out too crumbly, consider adding a splash more almond milk or a touch of honey to increase the moisture content.

On the other hand, if your squares spread too much while baking, it might be because the butter or oil was too warm when mixed in. Ensure that the coconut oil is only melted and not hot; warm batters can lead to a greasy, spread-out texture. If this happens, you can always refrigerate the batter for 15-20 minutes before baking.

Scaling the Recipe

This breakfast squares recipe is easily scalable, making it perfect for both small and larger batches. If you want to double the recipe, a 9x13 inch baking pan works wonderfully, but keep an eye on the baking time as larger pans may require a few extra minutes in the oven. A toothpick test will help you determine when they're done; they should be springy to the touch and a light golden color around the edges as visual confirmed signs.

For smaller portions, halving the recipe is just as simple; a 6x6 inch pan can suffice. Always adjust your baking time accordingly, as smaller batches will bake faster. Start checking a few minutes early to avoid overbaking. Having these squares on hand for snack emergencies or quick breakfasts makes life easier!

Questions About Recipes

→ Can I substitute almond flour?

Yes, you can use other flours like coconut flour, but the texture might vary.

→ How long do these squares last?

They can be stored in an airtight container in the fridge for up to one week.

→ Can I use a different sweetener?

Absolutely! Feel free to replace honey with agave syrup or stevia for a lower-calorie option.

→ Are these breakfast squares gluten-free?

Yes, as long as you use certified gluten-free oats, this recipe is gluten-free.