This decadent plate may look like brownies, but they are not. Instead they are lightly sweet oat squares for quick breakfasts. They also make a great snack, and well, possibly even as a healthy brownie! Packed with oats, carrots and hemp seeds for long-lasting energy. It’s up to you if you share that information. The kids won’t care if you withhold that!
Double Chocolate Oat Breakfast Squares
- 1 cup unsweetened coconut milk beverage
- 6 ounces carrots, weighed after peeling and trimming ends, chop carrots
- ½ cup hemp seeds
- 1½ cup old-fashioned oats, gluten-free if needed
- ½ cup unsweetened cocoa powder
- 1/3 cup coconut sugar
- 1 tsp pure vanilla extract
- ¾ tsp baking soda
- ½ tsp fine sea salt
- 2 Tbsp chocolate chips
Preheat oven 350°. Spray or coat a 8×8″ glass baking dish with oil, place a strip of parchment paper in the pan, with a bit extra hanging over the edges (for handles), oil the paper as well.
Using a high-speed blender, process the coconut milk and carrots until blended.
Add in hemp seeds, process until smooth, scraping sides of blender with a spatula.
Add in oats, cocoa powder, coconut sugar, vanilla, baking soda and salt. Process until mostly smooth, tamping as needed (and stopping to scrap sides if needed).
Spread the batter into the pan, spreading it out, it will be very thick. Sprinkle chocolate chips on top.
Bake for 25 to 30 minutes, until they look done and a knife comes out mostly clean, in the center.
Let cool, then cut into 9 squares. Chill. Eat cold for tastiest results.