Chocolate Brownie Breakfast Bake
Chocolate porridge brownie squares
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 12
Calories 163 kcal
- 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
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.
Keyword Dairy free, Gluten free, Vegan