Mummy Lauretta

A family and lifestyle blog by a Mum to identical bilingual twin boys
Chocolate Brownie Breakfast Bake
English Food Recipes

Chocolate Brownie Breakfast Bake

Chocolate for breakfast? Yes please! A brownie crossed with porridge? OK! It probably won’t come as a surprise to you that we love our chocolate in this house. My Chocolate and Almond Granola is a staple and my boys, and in particular Ethan makes sure I make a batch every week.  As I’m taking part in Veganuary I was looking for some new breakfast recipes and thinking about how I could find some nutritious as well as quick and easy to make breakfasts now we’re back into the routine of school and work when mornings are rushed.

Chocolate Brownie Breakfast Bake

This recipe takes inspiration from a few different recipes and is the quickest thing to make as you simple just measure out the ingredients, throw them in a bowl, mix and put in the oven to bake. As you can see below Oliver had fun helping me to stir the mixture.

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Chocolate Brownie Breakfast Bake

These brownie bakes are gluten-free, dairy free and refined sugar free.

Chocolate Brownie Breakfast Bake

I am enjoying using oat flour at the moment as I find that it’s less claggy than some other gluten-free flours and it doesn’t give a bitter taste like buckwheat flour does.  You could use a all purpose gluten-free flour if you wish or a normal plain flour.

Chocolate Brownie Breakfast Bake

I’ve written about the benefits of using raw cacao before but I love having great excuses to eat chocolatey things!  I think the best one is that it enhances mood and makes you feel good, chocolate makes everyone happy! It’s also full of minerals that are amazingly beneficial to our bodies. Iron to combat fatigue, calcium for healthy bones and magnesium for healthy muscles and nerves. I’m happy in the knowledge that my boys are getting a complete breakfast and no refined sugar like they would if they were eating “normal” breakfast cereal.

Cacao Powder Chocolate Brownie Breakfast Bake

Ingredients (makes 12)

180g rolled oats (I use gluten-free)

90g oat flour (I use this one from Ocado but you could also make your own in a food processor)

30g (approx 3 tbsp) cacao powder

1tsp baking powder

Pinch salt

2 tsp vanilla powder

90g cashew butter

180ml almond milk (unsweetened)

135ml maple syrup

Method

Preheat your oven to 170 degrees (160 degrees fan).  Line a 20 x 20cm baking tray with baking parchment.

Measure out all your ingredients and mix together with a spatula or wooden spoon in a large mixing bowl until everything is well combined.

Chocolate Brownie Breakfast Bake

Spoon the mixture into the baking tray and place in the centre of the oven for 15-20 minutes or until a knife inserted into the centre comes out clean.

Leave to cool and cut into 12 rectangles.

Serve and enjoy with a glass of fruit juice (orange will help to absorb that iron!).

The bakes are best eaten the same or next day but can be stored in an airtight container or cake tin for 3-4 days.

Print Recipe

Chocolate Brownie Breakfast Bake

If you like this recipe you may also enjoy:

Chocolate & Almond Granola

Banana & Chocolate Bread

Vegan Ginger Loaf

Why not Pin this recipe for later?:

Chocolate Brownie Breakfast Bake Pin

 

Linking up with #KCACOLS:

Keep Calm and Carry On Linking Sunday

Chocolate Brownie Breakfast Bake

Chocolate porridge brownie squares
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Keyword: Dairy free, Gluten free, Vegan
Servings: 12

Equipment

  • 20 x 20cm tin

Ingredients

  • 180 g Rolled oats Gluten free
  • 90 g Oat flour
  • 30 g Cacao powder Approx 3 tbsp
  • 1 tsp Baking powder
  • 1 pinch Salt
  • 2 tsp Vanilla powder
  • 90 g Cashew butter
  • 180 ml Almond milk Unsweetened
  • 135 ml Maple syrup

Instructions

  • Preheat your oven to 170 degrees (160 degrees fan).  Line a 20 x 20cm baking tray with baking parchment.
  • Measure out all your ingredients and mix together with a spatula or wooden spoon in a large mixing bowl until everything is well combined.
  • Spoon the mixture into the baking tray and place in the centre of the oven for 15-20 minutes or until a knife inserted into the centre comes out clean.
  • Leave to cool and cut into 12 rectangles.
  • Serve and enjoy with a glass of fruit juice (orange will help to absorb that iron!).
  • The bakes are best eaten the same or next day but can be stored in an airtight container or cake tin for 3-4 days.

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12 Comment

  1. These sound like they would make a delicious breakfast – and totally nutritious too! I’m definitely pinning the recipe, although I’ve never seen cashew butter, I wonder if I can substitute it for something else? Thanks for linking this to #kcacols, hope you can come back again next time!

    1. You could try with almond or peanut butter but the taste would be slightly different. I love using cashew butter but you can only get it in certain shops here x

  2. Looks delicious and chocolate for breakfast sounds like a winner to me. My youngest loves helping with stirring so we may have to give this a go at the weekend. #KCACOLS

  3. My aunt who I am very close to is a vegan so I am very tempted to try these and surprise her with them. She loves making vegan food and they look like a great snack. Thanks for the recipe! #KCACOLS

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