Breakfast Brownies

When Atlas posted this recipe to my Facebook newsfeed and suggested I make it for the next time we went over for dinner, I knew it wasn’t really a suggestion.  I didn’t have some of the ingredients on hand (because as we all know I’m a huge fan of butter, eggs, and refined sugar, and that’s not likely to change any time soon), so I did make some substitutions.  If you’d like to go for the original version, just check it out at Eat Drink Love.

Start by preheating your oven to 350°F and spray a 8″ x 8″ baking dish.  Line the dish with parchment paper so that you have two little handles sticking out.

Grind up about 2 tablespoons flax in your coffee grinder (wipe it out before and after of course, or use a separate one). Flax is amazing for you, but it will do you no good if you don’t grind it up first.

Add the flax to a bowl with 3/4 cup oats, 1/2 cup flour, 1/2 teaspoon baking powder, and 1/4 cup cocoa.

Give that a good stir.

Find a lovely ripe banana and smush it up with a fork.

Add that to the oat mixture, along with 1/4 cup coconut oil, 2 eggs, 1/4 cup honey, and 1/2 cup milk.

Stir that around and then slop it into your prepared pan.

I forgot I was supposed to stir these in and so I sprinkled 1/4 cup chocolate chips on top.  Very decorative.

Bake for 17-20 minutes, until the centre is solid and tests clean with a toothpick.  Set on a wire rack to cool completely.

After cutting the brownies into little pieces, store them in the fridge.

To be honest, I wasn’t a huge fan of this recipe.  I don’t like baking with coconut oil as I find it too heavy and greasy, and so that’s all I could taste, but everyone else seemed to like them just fine.