Cinnamon Raisin Butternut Squash Squares, deceptively healthy and deliciously cinnamon-y. Great for picky eaters. Vegan, gluten free and no refined sugar.
I'm continuing the back to school theme today with another totally yummy snack for packing in those vegan lunch boxes, Cinnamon Raisin Butternut Squash Squares. These butternut squash squares are gluten free, moist, cinnamon-y, and a great source of vitamin A, vitamin B6, and fiber. Yummy and healthy!
Need more lunchbox inspiration? Check out my collection of great recipes here.
Ingredients
For these bars, you will need to roast a butternut squash to make puree or you can use canned puree to save time.
- oat flour
- cinnamon
- baking powder
- salt
- coconut sugar
- raisins
- butternut squash
- applesauce
- ground flax seeds
- water
- rolled oats
- walnuts
- coconut oil
See recipe card for quantities.
Substitutions & variations
- Butternut squash - instead of butternut squash puree you can use pumpkin puree or sweet potato puree.
- Coconut sugar - you can use light brown sugar instead of coconut sugar.
- Raisins - you can use dried cranberries instead of raisins.
- Walnuts - instead of walnuts you can use pecans. Or omit for nut free.
Instructions
Making these bars is straight forward and simple. You will need to roast the butternut squash ahead of time to allow it to cool. After that it's simply combining the ingredients for the streusel topping and mixing up the batter. Then layer in a dish to bake. Easy and delicious.
Equipment
You will need a food processor to make homemade butternut squash puree. You will also need basic kitchen gear such as measuring tools, cups, utensils and an 8x8 baking dish.
Storage
Store squares in an airtight container in the fridge. Good for 3-4 days.
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Recipe
Cinnamon Raisin Butternut Squash Squares
Equipment
- Food processor
Ingredients
Streusel Topping:
- ¼ cup oat flour
- ¼ cup walnuts, chopped
- 3 tbsp rolled oats
- 2 tbsp coconut sugar
- 2 tbsp coconut oil, softened enough to cut into pieces.
Butternut Squash Bars:
- 2 flax eggs 2 tablespoon ground flax seeds + 4 tablespoon water
- 1 ½ cup butternut squash puree See instructions for how to make puree or use canned.
- 1 ¾ cup gluten free oat flour
- ½ cup raisins Break up any clumps
- 1 tbsp cinnamon
- ¼ cup coconut sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¼ cup applesauce
Instructions
Streusel Topping:
- Prepare streusel topping by combining flour, walnuts, rolled oats, and sugar. Work coconut oil into oat mixture using fingers or pastry blender until crumbly. Set aside.¼ cup oat flour, ¼ cup walnuts, chopped, 3 tablespoon rolled oats, 2 tablespoon coconut sugar, 2 tablespoon coconut oil, softened enough to cut into pieces.
Butternut Squash Puree:
- Preheat oven to 400 degrees and bake whole squash for about 45 minutes or until tender and easily poked with a fork. Allow to cool enough to handle and carefully cut in half. Scoop out seeds and discard. Remove skin and using a food processor puree squash flesh until smooth. You can skip this step and use canned puree, if you're short on time.1 ½ cup butternut squash puree
Butternut Squash Squares:
- Preheat oven to 325 degrees and lightly oil an 8x8 baking dish.
- Prepare flax egg by whisking ground flax seeds and water together. Place in the refrigerator to thicken 10 -15 minutes.2 flax eggs 2 tablespoon ground flax seeds + 4 tablespoon water
- In a mixing bowl combine flour, cinnamon, raisins, coconut sugar, baking powder, and salt.1 ¾ cup gluten free oat flour, ¼ cup coconut sugar, 1 tablespoon cinnamon, 1 ½ teaspoon baking powder, ¼ teaspoon salt, ½ cup raisins
- Add squash, flax eggs, and applesauce. Stir very well to thoroughly combine. Don't worry about over stirring as there is no gluten to toughen the batter.¼ cup applesauce
- Spread batter in baking dish in an even layer using a rubber spatula. Sprinkle streusel topping over batter. Bake for 35 - 40 minutes or until a toothpick inserted comes out clean. Allow to cool completely and cut into squares.
Did you make this recipe? Let me know!