Wholesome chocolate brownie breakfast bars, packed with nutritious ingredients &Â chocolatey goodness!
I’ve been eating chocolate for breakfast as long as I can remember.
Cocoa Krispies was one of my favorite childhood breakfast cereals, and Sunday mornings always involved my dad making pancakes and throwing extra chocolate chips into the batter of the batch for me. Regular readers of my blog know there is definitely no shortage of healthy breakfast recipes on this website that include chocolate in some way. From 5-Minute Chocolate Oatmeal, to Brownie Batter Pancakes, to Chocolate Banana Bread…
Chocolate is my absolute favorite thing to eat, and I don’t waste any time getting my chocolate fix first thing in the morning!
These healthy & filling chocolate breakfast bars are made up of nutritious ingredients such as whole-grain oats, antioxidant-rich cocoa, black beans, and peanut butter.
Whether you eat them as part of a balanced breakfast or grab one or two for an on-the-go healthy snack, they are the perfect way to satisfy your chocolate craving in a healthy way.
As always, if you try out the recipe, please feel free to tag me: @chocolatecoveredkatie on Instagram – so I can like your posts!
There’s no baking required, and the breakfast bars are portable and can easily be packed into a lunchbox. You can also make up a big batch and freeze leftovers for a rushed morning. They’re very low in calories, so I definitely wouldn’t recommend eating just one as a full breakfast, but they make a great addition to a heart-healthy vegetable scramble or a large breakfast smoothie.
Really, who wouldn’t want to wake up to the following pictures first thing on a Monday morning:
Chocolate Brownie Breakfast Bars
Adapted from Unbaked Cookie Dough Bars
Chocolate Brownie Breakfast Bars
Ingredients
- 1 can black beans (250g after draining)
- 1 tbsp pure vanilla extract
- just under 1/4 tsp salt
- 1/4 tsp baking soda
- 2 tbsp nut butter or allergy-friendly sub
- 2 tbsp coconut oil or additional nut butter
- 1/2 cup pure maple syrup, agave, or honey
- 1 cup + 2 tbsp rolled or quick oats
- 3 tbsp cocoa powder
- 1/4 cup or more mini or regular chocolate chips (omit at own risk)
- chocolate coating, listed below
Instructions
Line an 8×8 pan with parchment or wax paper. Drain and rinse the beans very well. Add all ingredients except chocolate chips to a food processor, and process until very smooth. (A blender works if you must, but you should routinely stop the blender and stir to ensure ingredients blend evenly.) Stir in chocolate chips. Smooth into prepared pan. Freeze.
Chocolate Coating: Chill at least a half hour, then either melt 1/2 cup chocolate chips with 2 tsp oil to form a thin sauce OR stir together 1/4 cup cacao or cocoa powder, 2 tbsp melted coconut oil or cacao butter, and 1/4 cup pure maple syrup or agave to form a sauce. Spread sauce over the bars, then re-freeze to set the chocolate. Cut into bars – To prevent the chocolate shell from cracking, cut either before chocolate freezes fully or after thawing a little. Store leftovers in the freezer, and thaw before eating. The bars are portable and can sit out at room temperature if the non-coconut coating option is used.
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Links Of The Day:
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Chocolate Oatmeal Breakfast Cupcakes – To Go
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Yes, I used to LOVE cereal for breakfast as a kid! While I was more of a Trix and Cinnamon Toast Crunch kid, I definitely needed my sugar fix. These look amazing! Even Cinnamon Toast Crunch would taste wonderful in this!
I love the thickness of these, I bet they’d taste great with my morning cup of tea! I do like a bit of chocolate in the morning 🙂
This Looks great, another way to get my chocolate fix first thing in the morning. Would it be possible to use other beans e.g. kidney beans? Black beans are impossible to get hold of where I live.
These look so tasty! When you saw omit the chocolate chips at own risk, is that just a taste thing or will it prevent them from holding together as well?
say*
In her other black bean recipes she’s mentioned it has to do with the taste 🙂
If you don’t have much of a sweet tooth, then you can probably leave them out, but the chocolate chips do add a lot of richness and improves the flavor. I tried it without (also modified 1/3 c sugar and about 2tbsp honey) and enjoyed it, then I added large bittersweet chips and liked it even better.
Oooe yum these look delicious
Candice | Beauty Candy Loves
Oh I know there are no shortages of chocolate breakfast recipes on the blog and I’m not complaining! 😉 I used to love Cocoa Rice Krispies too because it would make my milk all chocolatey! I also love that these are no-bake because I refuse to turn on my oven right now in 85 degree weather haha. Gorgeous photos, Katie! <3
I think that chickpeas would make a great alternative to the black beans. But I wonder if there’s a non-legume alternative to that even. Any ideas bakers? I’m not big on legumes/beans because they’re susceptible to a fungus that can cause food poisoning, so I’d rather not throw them in my kiddos lunchboxes (easily forgotten and later eaten hours later). Maybe mashed sweet potatoes, ground sesame seeds, or some hydrated chia seeds would work?
Cooked green bananas ou plantains will do the trick. They have great starch content that will hold together like beans. I make muffins or pancakes with raw green bananas and oats. In this recipe I’d suggest cooked green bananas then proceed with recipe because green bananas need to be cooked in order to be better digested.
These look so amazing! Thanks for the recipe x
Jen / Velvet Spring x
oh wow! These look amazing!
Izzy | https://plantbasedizzy.wordpress.com/
These look so yummy, might have to try baking these myself! x
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