Ramp up your standard morning oats and why not try baking them into a brownie?! This simple yet delicious breakfast skillet has been transformed into what you’d usually divulge in as a chocolate treat, is now fully approved to eat as a brownie for breakfast. With the abundant natural, wholesome ingredients rich is slow release carbs and fibre along with rich antioxidants to support your bodies active day ahead. Follow the recipe and let me know how you get on.
- 80g steel cut or regular oats
- 1 small orange sweet potato puréed or mashed
- 1/2 mashed banana
- 1 egg
- 1 heaped tsp raw cacao
- 1 tsp vanilla extract
- High percentage chocolate
- 1 cup of milk (dairy or alternative)
- 3 drops of monk fruit sweetener or 1 tbsp of maple syrup
- Pinch of sea salt
- Ideally soak your oats overnight in the milk, cacao, vanilla extract and sweetener as the soaking process helps the starches break down and reduces the natural phytic acid, which can help your body utilize the oats nutrients much more efficiently when digested.
- In a food processor or mixing bowl, combine and mix all ingredients – dark chocolate can be cut into chunks and added to the batter and OR grated onto the top when removed from the oven for extra melty goodness!
- Pour all combined ingredients in to an oil coated skillet pan and bake at 180C for 30minutes or until firm to touch. Take extra care when removing from the oven.
- Shave dark chocolate over the top after removing from the oven and enjoy on its own or with warm milk poured over.