Need I say more?….
I will, just in case the title didn’t convince you to make this!
I actually made this recipe last weekend, but have been too busy to post it, so I have been eating it all week! Which has worked out to your benefit because now I know just how AMAZING this recipe is. I go to bed at night excited to eat it in the morning. It’s definitely a dietitian-approved dessert for breakfast type of meal!
Once it’s baked I leave a few slices out and throw the rest in the freezer for fabulous weekday breakfasts. I usually prepare it the night before, especially if I am taking a frozen piece out of the freezer. How I eat it depends on if I want something hot or cold in the morning:
Option 1. Put a slice in a glass container, top with berries. Refrigerate. In the morning top up with vanilla/chocolate silk soy milk (or other milk), heat in the microwave until warm. Top with nuts, hemp, flax, chia seeds etc.
Option 2. Put a slice in a glass container, top with berries and fresh/canned peaches (sometimes I pour the canned peach juice in too), top with yogurt, nuts etc. Refrigerate. It’s ready to go in the am!
Option 3: Grab a slice and enjoy it warm or cold!
I love the crunchy salty bites from the rock salt on the top of this loaf. If you think sweet with salty is not your thing you may want to skip it. It’s especially delicious when you eat the loaf plain…. but maybe weird with yogurt?… I can’t decide…. If you plan to eat it on its own I’d keep the salted top!
Salted-Brownie Baked Oatmeal
Makes 5-6 thick slices
- 2-1/4 cups rolled oats (not quick oats)
- 1/4 cup cocoa powder
- 1/4 cup brown sugar
- scant 1/2 tsp salt
- 1.5 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 cup dark chocolate, chopped or dark chocolate chips
- 1/2 cup chopped pecans, walnuts or almonds, lightly toasted
- 2 eggs
- 1 large over ripe banana, mashed
- 1.5 tsp vanilla
- 1 tbsp black strap molasses (optional)
- 1 cup vanilla soy milk (or other milk) – I like my loaf moist, use less milk if you want a firmer loaf
- rock salt (optional, use if eating loaf by itself)
- Preheat the oven to 350 degrees
- Mix the first chunk of ingredients well (up to the nuts)
- Mix the second chunk of ingredients well, in a separate bowl (up to the milk)
- Combine, mix well
- Pour into a parchment lined or well greased loaf pan (mine was 9.5″x4.5″), sprinkle with rock salt if using
- Bake for ~30 min until set, let cool completely on a wire rack in the pan before slicing (or it will fall apart!)