A Guide to Feeding our Future

Breakfast Squares

By: Lise Fournier, RHN – Moncton, NB

“These are easy-peasy breakfast squares that can also be used as a snack or light meal replacement.  They are vegan and contain no flour or added fat.  I have had rave reviews from them all summer!”

Educated Eater Note: these squares cook a little longer than our 30 minute criteria, but they’re so quick and easy to make that we had to include them!

Yields: 12 decent size squares, or you can cut them up smaller for children or small appetites.


  • 3 cups oatmeal
  • ½ cup chia seeds
  • pinch of salt
  • 1 ½ cups frozen blueberries
  • ½ cup dried sour cherries
  • 1 cup sliced strawberries
  • 3 cups rice milk (or coconut or almond or soy), plus one cup of water.
  • ¼ cup maple syrup
  • 1 tsp vanilla (optional)


  1. Pre-heat oven to 375C.
  2. Mix the dry ingredients well and then add the blueberries.
  3. Add the rice milk and make sure the fruit are well distributed as you add the strawberries and the maple syrup.  All this can be done in a baking pan.  Let sit for a few minutes.
  4. Place in oven and bake for 45 minutes or until it feels firm.
  5. Cool and cut into squares.

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