Brownies are definitely my weakness. Especially if they are soft and moist, with a full chocolate flavour. I simply can’t refuse. I could even eat them for breakfast. In fact, that wouldn’t even be that bad, if you’re otherwise watching what you’re eating and following a healthy and balanced diet. Yet there is always that little voice in my head: shame on you! Well, then there’s only one option: creating a healthier version. And I think I (finally) managed: Vegan Breakfast Brownies.

Healthier indulgence

Even though this is a much healthier version than my ultimate brownies, it’s still an extra treat you should not eat very single day. But it contains much healthier ingredients. Or should I say: I’ve omitted or replaced some of the unhealthy ingredients. It makes them a healthy breakfast option and they are an ideal grab&go meal (take them with you to eat on the road or at work).

Granola

To make them all breakfast-worthy, I added granola to the mix. This granola is homemade and unsweetened and is more of a topping for your yogurt or smoothie bowl. Hence also perfect to use as an extra crunch in these brownies.

Several tries

It took me several tries to get the results I wanted. A deliciously moist brownie turning into a vegan and gluten free treat wasn’t quite as obvious. Sure, I got a few very tasty brownies, but one was too dry, another didn’t quite hold its stuff together (as in: totally crumbled between your fingers). Or they were too sweet or not sweet enough. Finally though, I made a brownie that I’m confident to actually call a brownie.

Ingredients

For the granola:

200 g oats (certified gluten free if necessary)

75 g roughly chopped unsalted cashews

50 g roughly chopped hazelnuts

50 g roughly chopped almonds

50 g quinoa pops

For the brownies:

100 g dark chocolate

15 g coconut oil (ca. 1 tbsp)

40 g arrowroot

4 tbsp cold water

200 g almond meal

½ tsp salt

75 g coconut blossom sugar

1 tsp vanilla extract

150 g unsweetened apple sauce

50 g granola

Instructions

For the granola:

Preheat oven to 180°C and line a baking sheet with parchment paper.

Mix all ingredients for the granola and spread evenly on the baking sheet.

Roast for about 20 to 30 minutes, stirring occasionally so everything browns evenly.

Use the desired quantity for the brownies and keep the rest in a jar or airtight container for later use (great on yoghurt, smoothie bowl or fresh fruit).

For the brownies:

Preheat oven to 180°C and line a brownie or other baking tin with parchment paper.

Melt the chocolate together with the coconut oil.

Mix the arrowroot with the water until no lumps remain.

In a bowl, mix the almond meal, salt and sugar.

Add the chocolate, arrowroot mixture, apple sauce and vanilla to the dry mixture and mix well, using a spatula.

Then fold in the granola.

Press batter in the prepared baking tin and smooth out the top.

Bake for 25-30 minutes.

Let cool completely before cutting into pieces.

Enjoy!

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