What better way to have a delicious, nourishing, quick breakfast ready to go when you are than by baking these brownie breakfast bars the night before!
They are made from jumbo oats, fresh blueberries, ripe bananas and a touch of cacao powder to give a decadent, chocolate taste and once baked they’ll provide you with a quick, healthy breakfast option in the mornings meaning it’s easier to get out the door. They’re also a great recipe to use up any overly ripe bananas you have hanging around your fruit bowl.
These taste best when slightly warm as the cacao chocolate flavour comes through more and with your favourite yogurt to contrast with the berries and rich cacao.
-No oil or eggs
-vegan & gluten free
-No sweeteners, fruit only
-High fibre & portable
This is a great, quick, healthy meal made from simple ingredients that you can whip up within 15mins and when paired with a big plate of greens it’s highly nutritious too. It also makes a good meat free dinner/lunch option and is handy for when you haven’t been shopping in a while as we all tend to have some oats and beans tucked away somewhere in the cupboard.
I love using beans in cooking, they are such a nutritious cheap ingredient and are so versatile. I love the combo of chilli and lemon as it’s refreshing and full of flavour which is what you need to perk up plain beans.
To add more flavour I’ve created a creamy harrissa dressing, If you’ve never used harrissa before then you’re really missing out, It’s a spicy paste similar to chipotle which I’ve paired with creamy tahini/yogurt (choose your favourite) to create a lovely silky dressing for these nuggets which you definitely won’t want to leave out as it gives much needed moisture to the dish.
I’ve been loving the combination lately of cashew butter and some sweetness, it’s absolutely amazing! Plus as you’ll know if you’ve glanced at any of my recipes, I love to make my own chocolate treats so what better way or time to do it than Easter and by making a healthier version of a classic Easter treat -homemade creme egg!!
I’ve also included a sugar free option to sweeten the fillings with and you can use a very dark/diabetic friendly chocolate meaning they can be tailored for anyone who needs a low sugar option, although even with the liquid sweeteners it’s still low sugar overall per egg with a much richer taste meaning you eat less of them while still getting your chocolate creamy centred hit!
Tip: I used silicon egg moulds that I found in the pound store
These are also a great thing to make with the kids to keep them occupied or for homemade Easter gifts and you could tailor them if needed, for example, add some orange oil extract for a choc orange flavour or colour the centre with something pink for a pop of colour (of course it would no longer resemble a creme egg, but would still look just as pretty).
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