Yes, you can have brownies for breakfast! Loaded with chocolatey goodness, this bake is high in antioxidants to fight off those free radicals.
2/3 cup gluten-free rolled oats
4 tablespoons brown rice flour
3 tablespoons cacao powder
1 teaspoon baking powder
Pinch of salt
2/3 cup almond milk, plus extra
2 to 3 tablespoons maple syrup
2 teaspoons coconut oil, melted
1 teaspoon vanilla extract
3 tablespoons carob chips or dairy-free chocolate chips, plus extra
Preheat oven to 325 degrees. Prepare 2 ramekins with coconut oil spray or nonstick cooking spray.
In a medium bowl, whisk together oats, flour, cacao powder, baking powder, and salt. Add the milk, syrup, oil, and vanilla and mix until combined well. Fold in carob chips.Divide the batter evenly among the ramekins and bake for 15 to 20 minutes.
Remove from oven and let cool for a few minutes. To serve, top with extra carob chips and a splash of almond milk, if desired. Enjoy!
- Once you have all the ingredients in a bowl, let your child do the mixing as best they can.When they’re done, if you need to, give it a once over to make sure it’s well-combined.
- When ramekins are cool to touch after baking, let the kids top with extra chocolate chips or cacao nibs. Kids love that extra melty chocolate.
- Have them help with cleanup when breakfast is over.