Wholesome chocolate brownie breakfast bars, packed with nutritious ingredients & 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
Print This Recipe
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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.
Links Of The Day:
Chocolate Oatmeal Breakfast Cupcakes – To Go
JS Mom says
I broke my magic bullet with this recipe bc it is thick. I was determined to finish, so I used my immersion blender and elbow grease. Delicious! I may get a food processor now. Thanks for the recipe!
Elizabeth says
So good! I used dry beans that I cooked at home and it turned out I hadn’t made quite enough, so I eyeballed a reduction on all the other ingredients, but upped to cocoa powder (3 heaping Tbs b/c: chocolate) and it came out great! I didn’t do the frosting because that seemed like a bit of a stretch for something that’s supposed to be breakfast-appropriate, but I found they were sweet enough (not regular brownie sweet, but maybe protein bar sweet) without. I stored them in the fridge rather than the freezer and they were fine for the week that they sat there. B/c I find cold chocolate doesn’t have any flavor and is just kind of hard, I skipped the chips as well, and found the flavor was great even without. I did try adding a couple pieces of room-temp Trader Joe’s Simply Lite sugar-free dark chocolate to one of them and that was delightful as well. Definitely something I’d make again. Thanks Katie 🙂
sita says
I make these often because everyone in my house loves them, including the bean haters. I make them and freeze them. Kids have just requested I make these for our next camping trip. Past weekend I served them to another family of 4 who all devoured them and wanted the recipe.
Sue Bennett says
I replaced the honey with 2 tablespoons liquid allulose, a table spoon of sugar free maple syrup and 5 tablespoons of golden monk fruit (cheaper than the allulose:). I think they are probably as good as the original, though I never made them with honey since I’m avoiding sugar. Katie often has recipes that don’t avoid sugar (even natural sugars are sugar), but I keep coming back because she has great ideas and actually makes sure the recipes work well. I’ve never made anything off her website that wasn’t good.