Chocolate for breakfast? Oh yes. These little treats are hearty enough and healthy enough to be considered breakfast in my opinion. I love how great they go with a good cup of coffee. They are also a nice little afternoon snack.
This recipe is inspired by one I found in
Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan RecipesShe calls them Granola Bars, but when I think of a granola bar, I want oowy, goo-ey and chewy! These are not. These are more like a hearty breakfast cookie. They are not to sweet, which one of my girls complained about. The other two loved them and so did I. It was just a nice change to have a treat that is not overly sweet.
These triangles contain ingredients I always have on hand, so I will be making them often. They are super easy, just throw all the ingredients into a bowl and stir!
Chocolate Chip Granola Breakfast Triangles
2 c of oats (her recipe called for instant, I used whole. I’m not sure it matters..)
1 tsp vanilla extract
6 tbsp unsweetened applesauce (or sweetened, whatever you have)
6 tbsp honey (original recipe called for agave nectar, again whatever you have)
4 tbsp chocolate chips (vegan or regular)
2-4 tbsp sugar (optional) (taste the dough. Not sweet enough for you? Add a bit of sugar)
Stir all ingredients together in a mixing bowl. They will appear too dry at first, but they’re not–keep mixing!
Once combined, let the batter rest while the oven preheats to 325 degrees.
Grease a bread pan and pack the mixture down firmly and tightly.
Bake for 15-20 minutes, or until golden, firm and light brown around the edges.
Let cool in the pan for 10 minutes before cutting. Cut into triangles.
Peanut Butter Chocolate Chip Granola Breakfast Triangles
Substitute 1 tbsp of peanut butter for 1 tbsp of applesauce. Combine peanut butter with applesauce and heat in the microwave for 10 seconds so peanut butter softens. Whisk together and use as directed.
My friend, Carma, Mission B Fit, posted this recipe a few months ago and it is something we make on a regular basis here at our house.
~I always have the ingredients on hand
~They are easy!
~They are healthy—bananas and oats!!
~They have no added sugar
~They are not overly sweet
~They fill little tummies
~The are great for snacks, breakfast and packed in lunches
~They make our home smell like I’ve been baking banana bread all day
~My kids beg me for them
5 Ingredient Soft Granola Banana Bites
(inspired by Banana Cookies @ MissionBFit)
3 ripe bananas
2 cups rolled oats
1/3 cup oil (I use 1/4 c. coconut oil plus water to make 1/3 c.)
1 cup dried cranberries (or dates or raisins)
1 tsp vanilla
1/2 teaspoon cinnamon
1/2 cup chocolate chips or nuts in place of 1/2 cup of the cranberries
Stir in oil & vanilla
Add oats, cranberries and optional ingredients.Let the mixture sit for 10 minutes, this softens the oats.
Drop by teaspoon on to ungreased cookie sheet.
Bake at 350 degrees for 10-15 minutes.
*The cookies will get slightly brown on top and will harden up like chewy soft granola bars when they cool. Don’t over bake!
Are you officially granola if you make homemade granola? My friends and family joke, calling me granola because we are eating more ‘traditionally’ now. I don’t think I am, I think I am a ‘sorta’ granola. Kinda, sorta- like this great blog “Sorta Crunchy.” She wrote a post about the ‘sorta’ part, and I ‘ditto’ the post.
Back to the recipe, its a keeper!
I found it on my friends blog “the_uncomplication_project.”
Her blog is just a couple months old, but she is off to a great start! I have learned from her already and look forward to her future posts.
Like she says on her blog, it is not a crunchy granola, it is a bit chewy, which I like! It was very easy to make and my 2 younger girls devoured it.
Preheat oven to 350F
Place in ungreased 9×13″ pan:
6 c rolled oats
Bake 10 minutes.
Remove from oven and stir in:
1/2 c. sunflower seeds or nuts (I used pumpkin seeds)
1/2 c. coconut (I didn’t have any, used dried cranberries instead)
1/2 c. wheat germ (I forgot this ingredient, oops!)
1/2 c. powdered milk
Add to dry mixture:
2/3 c. honey
2/3 c. oil (I used coconut oil)
1 t. vanilla
Stir until toroughly coated. Bake 10-15 minutes, stirring every 3-5 minutes until uniformly golden (I do 4min-4min-3min). Do notoverbake. Let cool in pan undisturbed, then break into chunks.
Click on over to “the_uncomplication_project” to see her notes on the recipe, and while you are there, check out the blog she’s got going on so far.