I get inspiration for recipes everywhere. From a meal at a restaurant. From a photo from another food blog. From produce at the farmer’s market. The inspiration for these breakfast brownies came from a 4-year-old girl.
In my classroom, it is our routine at morning snack to share what we each had for breakfast. I started it simply as a way to have a group conversation over a meal that each child could easily contribute to. One day, one of my students told me she had a breakfast brownie. This idea intrigued me. I had heard of breakfast cookies and, of course, breakfast bars, but the idea of a breakfast brownie was new to me. The idea seemd like the perfect way to encourage a child (or adult) who is not keen on breakfast to eat something wholesome. So, I set to work creating my own version for this lovely idea.
My daughter helped me make these one lazy morning, and licked the bowl clean before I even had them in the oven. We enjoyed the final product with cups of almond milk, and the final product was chocolatey (without being overkill) and delicious. So delicious, in fact, that I occasionally make them with a few dark chocolate chips sprinkled on top and serve them as a no-guilt dessert.
-2 cups rolled oats (For gluten free, be sure to use gluten free oats)
-1/4 cup cocoa powder
-3/4 cup milk (I used unsweetened almond milk)
-1/2 cup applesauce
-1/2 cup unseasoned black beans, cooked, rinsed and drained
-1/2 beet, washed, peeled, cooked, and cut into pieces
-1 ripe banana
-1/4 cup maple syrup, honey or coconut sugar (more or less to taste)
-3 Tablespoons peanut butter (omit for nut free option or use Sunbutter)
-1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
-1/4 cup dark chocolate chips (optional)
1. Preheat oven to 375 F
2. Put rolled oats into a food processor and pulse until it is a fine oat flour
3. Add other ingredients to food processor. Blend until the batter is smooth and all ingredients is incorporated.
4. Pour into a baking pan lined with parchment paper, sprinkle with chocolate chips, and bake for 20-25 minutes
5. Cool completely and then cut into squares.
6. Store in an airtight container in the fridge for up to a week, or freeze them individually for up to a month.