These breakfast squares are incredibly delicious (and decadent) for breakfast. Almost too good to be true... but they are truly nutritious! Filled with WFPB high nutrient dense ingredients they are way ahead of most any breakfast available today.
Try them. We think you'll like them, and your kids will love them too. They're pretty irresistible.
Chocolate Cookie Breakfast Squares (Serves 2 -4)
- 1 1/4 cups oat flour (Grind 1 heaping cup of rolled oats in a blender)
- 1 1/4 teaspoons baking powder
- 1/4 cup raw cacao
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1 ripe banana
- 1/2 cup applesauce or grated apple
- 1/4 cup almond milk (see below on how to make your own)
- 2 tablespoons maple syrup
- 1/4 teaspoon vanilla stevia (we prefer Sweet Drops brand)
- 1 cup shredded zucchini
Preheat oven to 350 degrees F.
In a large bowl, whisk together flour, cacao, baking powder, baking soda, cinnamon and sea salt.
In another bowl the mash banana.
The add the applesauce (or grated apple), almond milk, maple syrup, stevia and zucchini. Stir until evenly combined
Spoon batter into 8″ x 8″ baking dish.
Bake 25-30 minutes, or until an inserted toothpick comes out clean. Cool completely and cut into squares. You can also cut them smaller into bars for snacks.
Cut as many apples as you want into a saucepan and turn on very low heat. Stir occasionally as the apples heat and the juice from the apples will collect in the bottom of pan so you don’t need to add additional liquid.
Cook 20-30 minutes until soft, mash with a potato masher. Store in refrigerator.
Homemade Almond Milk
Blend 2/3 cup raw almonds and 2 cups purified water in a high-speed blender for 30 seconds or until creamy. I use this as is without straining, but you may prefer to strain it to get a clear milk.
This is more almond milk than the recipe calls for. We make this larger quantity so it will blend well (it’s hard to get 1/4 cup to blend well in a blender) and it gives us milk to top the squares with later or use in other recipes.