Extreme Low-Fat Buttermilk-Bran Breakfast Squares

I remember weekend mornings at my grandmother’s house, the air thick with the smell of cinnamon and something wonderfully wholesome baking in the oven. It wasn’t always cookies or cakes; sometimes, it was a hearty, fiber-packed treat that she insisted was “good for our growing bones.” These Buttermilk-Bran Breakfast Squares bring me right back to that cozy kitchen, a reminder that delicious doesn’t have to mean decadent, and that even the simplest of breakfasts can hold a world of love.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour – 1 hour 5 minutes
• Servings: 9
• Yield: 9 squares
• Dietary Type: Low-Fat

Ingredients

• ½ cup boiling water
• ½ cup all-bran cereal
• 1 large egg (or use ¼ cup egg substitute)
• 1 cup buttermilk (use low fat if desired)
• ½ cup sugar (can use more sugar, or use sweetener equivalent to ½ cup)
• ¼ cup applesauce
• ¾ cup whole wheat flour
• ½ cup all-purpose white flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup bran buds (Kellogg’s All Bran cereal preferred) or 1 cup 100% all-bran cereal (Kellogg’s All Bran cereal preferred)

Equipment Needed

• 8 x 8-inch baking pan
• Small heat-proof bowl
• Large mixing bowl
• Whisk
• Mixing spoon
• Measuring cups and spoons
• Oven

Instructions

1. Begin by preheating your oven to 350°F (175°C). Ensure the rack is positioned in the center for even baking.
2. Thoroughly grease an 8 x 8-inch baking pan. A light coating of cooking spray works well, or you can use a bit of applesauce to keep things extra low-fat.
3. In a small heat-proof bowl, combine ½ cup of All-Bran cereal with ½ cup of boiling water. Allow this mixture to stand until the cereal is softened, usually around 5-10 minutes. This step is crucial for creating a moist and tender final product.
4. In a large bowl, whisk together 1 large egg (or ¼ cup egg substitute), 1 cup of buttermilk (low-fat works perfectly here), ½ cup of sugar (or your preferred sweetener equivalent), and ¼ cup of applesauce. Ensure everything is well combined before proceeding.
5. Add the softened bran/water mixture to the egg mixture and stir until evenly distributed.
6. In a separate bowl, whisk together ¾ cup of whole wheat flour, ½ cup of all-purpose white flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. This dry mixture will be added to the wet ingredients to form the batter.
7. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Avoid overmixing, as this can lead to a tough texture. A few streaks of flour are fine at this stage.
8. Stir in 1 cup of Bran Buds or 1 cup of 100% Bran cereal using a wooden spoon. Be gentle and ensure the cereal is evenly distributed throughout the batter.
9. Transfer the batter to the prepared 8 x 8-inch baking pan. Spread it evenly to ensure uniform baking.
10. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden brown.
11. Remove from the oven and let cool in the pan for at least 15 minutes before cutting into squares.

Expert Tips & Tricks

• Don’t Overmix: Overmixing the batter develops the gluten in the flour, resulting in a dense and chewy rather than tender breakfast square. Mix until just combined.
• Spice It Up: For an extra layer of flavor, consider adding a dash of cinnamon, nutmeg, or allspice to the dry ingredients.
• Sweetener Adjustment: If you prefer a sweeter breakfast square, increase the amount of sugar or sweetener slightly. Taste the batter (unbaked!) to adjust.
• Baking Time Variation: Oven temperatures can vary. Start checking for doneness at 45 minutes. If the top is browning too quickly, tent the pan loosely with foil.
• Make Ahead: Prepare the dry and wet ingredients separately the night before and store them in the refrigerator. Combine them in the morning and bake as directed for a quicker breakfast option.

Serving & Storage Suggestions

Serve these Buttermilk-Bran Breakfast Squares warm or at room temperature. They are fantastic on their own with a cup of coffee or tea, or you can pair them with a dollop of plain yogurt and some fresh berries for a more substantial breakfast.

To store leftovers, place the squares in an airtight container. They will keep at room temperature for 2-3 days, in the refrigerator for up to a week, or in the freezer for up to 2 months. To reheat, simply microwave for a few seconds or warm them in a low oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	160.3 kcal	N/A
Calories from Fat	12 g	8%
Total Fat	1.4 g	2%
Saturated Fat	0.4 g	2%
Cholesterol	24.6 mg	8%
Sodium	383.9 mg	15%
Total Carbohydrate	36.9 g	12%
Dietary Fiber	6.8 g	27%
Sugars	15.7 g	62%
Protein	4.8 g	9%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the whole wheat and all-purpose flours with a gluten-free all-purpose flour blend. Be sure to check the label to ensure it contains xanthan gum for binding.
• Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken) and use a plant-based buttermilk alternative (mix 1 tablespoon lemon juice or apple cider vinegar with enough unsweetened plant-based milk to measure 1 cup).
• Nutty Crunch: Add ¼ cup of chopped nuts, such as walnuts or pecans, to the batter for extra texture and flavor.
• Fruity Twist: Fold in ½ cup of dried cranberries, raisins, or chopped dates for a touch of sweetness and added nutrients.
• Spice It Up: Consider adding 1/2 teaspoon of cinnamon or pumpkin pie spice to the dry ingredients for a warming flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of sweetener?
A: Yes, you can substitute the sugar with your preferred sweetener, such as honey, maple syrup, or a sugar substitute. Just be sure to adjust the amount to match the sweetness level of sugar.

Q: Can I use regular milk instead of buttermilk?
A: Buttermilk adds a tangy flavor and helps to create a tender crumb. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.

Q: How do I know when the breakfast squares are done?
A: Insert a toothpick into the center of the squares. If it comes out clean or with a few moist crumbs, they are done. The edges should also be lightly golden brown.

Q: Can I freeze these breakfast squares?
A: Yes, these squares freeze well. Let them cool completely, then wrap them individually in plastic wrap or foil before placing them in a freezer bag. They can be stored in the freezer for up to 2 months.

Q: Can I add fruit to the batter?
A: Absolutely! Adding ½ cup of blueberries, chopped apples, or other fruits can add flavor and moisture to the squares.

Final Thoughts

These Extreme Low-Fat Buttermilk-Bran Breakfast Squares are a testament to the fact that wholesome and delicious can go hand in hand. They are a perfect way to start your day with a boost of fiber and flavor. Don’t be afraid to experiment with variations and make them your own. And most importantly, share them with someone you love! After all, breakfast is best enjoyed together.