A healthy, make-ahead, chocolatey breakfast treat, Super-Food Brownie Batter Bowls are naturally sweetened, gluten-free, dairy-free, and easy to whip up.
In my never-ending quest for delicious, real food, make-ahead breakfasts, I thought it was time for something very easy, completely indulgent, and totally chocolatey.
On that note, allow me to introduce you to your new breakfast obsession: Super-Food Brownie Batter Bowls.
The brownie “batter” is really smooth chia seed pudding, which can be made quickly in the blender, and incorporates the protein and fiber of chia seeds, without the texture that usually accompanies the tiny seeds.
In addition to chia seeds, these speedy breakfast bowls get a generous dose of healthy fat from coconut milk, along with the rich flavor of cacao powder. If you can’t find cacao powder, though, feel free to substitute cocoa powder.
Making a big batch of the batter ahead makes weekday mornings a breeze, and the batter can be packed into individual mason jars for a speedy breakfast to-go.
I love topping these lovelies with fresh strawberries and raspberries for color and flavor, but you can really add anything you like. I can imagine a giant swirl of peanut, almond, or sunflower seed butter would really take these over the top.
I hope you enjoy this naturally sweet, make-ahead breakfast. Now, let’s make some Super-Food Brownie Batter Bowls!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Top these brownie batter bowls with anything you like and have on hand. Nut or seed butters would be amazing (hello almond butter!) as would any fresh berry.
2 | If you’re making these bowls ahead, store individual portions in half-pint mason jars so you can grab-and-go on busy mornings.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Naturally-Sweetened, Egg-Free, Nut-Free, Soy-Free, Vegetarian, Vegan, and Paleo Friendly.
Super-Food Brownie Batter Bowls (Gluten-Free, Dairy-Free)
Combine the coconut milk, non-dairy milk, chia seeds, cacao, coconut sugar or maple syrup and sea salt in a blender. Blend on high, until the chia seeds are completely incorporated and the mixture is very smooth.
Pour into a medium bowl, cover, and refrigerate until cold, about 2 hours.
Portion the mixture into individual containers if desired, then store, covered, in the fridge for up to 5 days.
When ready to serve, top with berries, cacao powder, and/or cacao nibs and serve.
**This recipe is very lightly sweetened. If you prefer a sweeter breakfast, add additional maple syrup or coconut sugar to taste.
Top these brownie batter bowls with anything you like and have on hand. Nut or seed butters would be amazing (hello almond butter!) as would any fresh berry.
If you're making these bowls ahead, store individual portions in half-pint mason jars so you can grab-and-go on busy mornings.