I’m the kind of person who could eat cake for breakfast. It’s most definitely not what my body wants — I feel best after a couple hard boiled eggs or a bowl of oatmeal with almond butter — but my mind and sweet tooth say otherwise.
The day after thanksgiving and the day after my birthday are two of my favorite days, the former because I get to eat leftover pumpkin pie first thing in the morning and the latter because of breakfast birthday cake. It’s all about balance, right?
While balance dictates that for 95% of the year, I should most definitely not have sugary cake or pie for breakfast, this recipe is for when I wanna eat something sweet for breakfast (or dessert) and nourish my body at the same time.
It’s a soft and gooey chocolate brownie filled with oats, cocoa powder, almond flour, coconut flour, and just a touch of maple syrup. Since oats and coconut flour already have a natural sweetness to them, sometimes I leave out the maple syrup. It makes finding a pocket of melty chocolate chip all the better.
I’ve cooked this recipe for friends, and have heard nothing but rave reviews (plus astonishment that from start to finish it only takes 2 minutes to cook). Try it out, and let me know what you think!
Microwave Mug Brownie
I also like to call it “Tablespoons Brownie” because you literally just need a tablespoon to measure out the ingredients. Super convenient!
- 2 tbsp oat flour
- 2 tbsp almond flour
- 1 tbsp coconut flour
- 1 tbsp cocoa powder
- 1 pinch baking powder About 1/8 tsp
- 1 tbsp maple syrup Often I’ll halve or omit the maple syrup if I’m making this for breakfast)
- 6 tbsp almond milk Depending on how absorbent your coconut flour, you’ll want about 5-8 tablespoons of almond milk. The batter should be thick but not dry.
- 1 tbsp chocolate chips Usually I use 1 tsp of chocolate chips for breakfast and 1 tbsp for dessert. Your call!
1. Stir together the oat flour, almond flour, coconut flour, cocoa powder, baking powder, and chocolate chips in a microwave safe bowl.
2. Add the maple syrup and almond milk and stir until smooth. If you’re feeling adventurous, press a few more chocolate chips on top.
3. Microwave for 45 seconds to 1 minute 15 seconds, depending on the strength of your microwave (I always do exactly 60 seconds). The outsides of the brownie should look fully cooked, but the inside should still be slightly shiny.
4. Serve with a nice scoop of almond milk (or regular milk) ice cream and a glass of milk. Enjoy!