Disclaimer: this might be the most delicious breakfast recipe I've ever concocted. It was so good and rich that I kind of felt like I was breaking my Lenten resolution, even though all the ingredients were clean! You've been forewarned...
Yesterday, Jil mentioned a recipe she'd come up with using cocoa powder, oats and coconut oil. It sounded delicious to me, so I immediately started improvising a recipe in my head. I pulled a few ideas from the original, as well as Katie's baked oatmeal recipes, and this is what I came up with:
- 1/3 c rolled oats
- 2 T unsweetened shredded coconut
- 1 T cocoa powder (I used Hershey's special dark)
- .5 T coconut oil, at room temperature
- large banana, mashed (I weighed it and the one I used was about 110 g)
- .5 t coconut extract (optional)
- sweetener, to taste (I used 2 packets Truvia; if using liquid sweetener you may want to reduce banana)
Preheat oven to 350*F. In a small bowl, stir together oats, coconut and cocoa powder. Stir in mashed banana and coconut oil, mixing until all ingredients are well combined. Add coconut extract and sweetener. Pour batter into a large cookie-like shape on a baking sheet prepared with non-stick spray. Bake for approximately 15 minutes, or until top is firm to the touch. Allow to cool for a few minutes before removing from cookie sheet. Finish with desired toppings and enjoy!
I actually made this last night, then left it in the fridge overnight. Oh. My. Goodness. It was deliciously decadent- this would make a wonderful "healthy cookie" recipe as well as a filling, healthy breakfast. I topped mine with a few more unsweetened coconut shreds, which brought out the coconut flavor even more. The cookie itself was dense and chewy- it took me awhile to wolf down!
I wanted to lick the plate clean. Oh wait, I literally did. Classy.
The recipe packs about 8 grams of fiber and 7 grams of protein. Not too shabby, for something so decadent! Definitely a winner. Just make it :)
Time to get cracking on some serious paper writing. Enjoy your Sunday!
