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Vegan Breakfast Brownies
Author: Nicole
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
  • 1/2 tsp salt
  • 75 g coconut blossom sugar
  • 1 tsp vanilla extract
  • 150 g unsweetened apple sauce
  • 50 g granola**
For the granola
  1. Preheat oven to 180°C and line a baking sheet with parchment paper.

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

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

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

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

  2. Melt the chocolate together with the coconut oil.

  3. Mix the arrowroot with the water until no lumps remain.

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

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

  6. Then fold in the granola.

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

  8. Bake for 25-30 minutes.

  9. Let cool completely before cutting into pieces.

Recipe Notes

*Preferably at least 70%.

**Instead of this granola, you can use any preferred mix of seeds, nuts and/or dried fruits.