When I woke up this morning and saw Katie’s “There’s Chocolate in my Banana Brulee” post staring me in the face in my Google Reader, I knew I exactly what I was going to make for breakfast. I’ve made Brownie Batter Oats for breakfast in the past, and I always use the Melted Banana Trick in my oat bran, but today I took things to a whole new level. I didn’t have that Hershey’s Extra Dark cocoa last time I made my Brownie Batter Oats, but now I do, so today I totally rocked the house with this Dutch-processed delight. My recent discovery of Momma’s immersion blender (hallelujah!) allowed me to create a creamy confection that tantalized my taste buds and satisfied my Sunday morning hunger pangs.
What a decadent breakfast, right? I used Bob’s Red Mill 10 Grain Hot Cereal in this bowl; it contains an impressive variety of healthy grains and fills my belly quite well. In fact, this morning’s bowl was so filling and so rich that I was barely able to finish the thick slice of Blueberry-Banana Bread I’d cut for myself! I followed this recipe from FatFree Vegan Kitchen, although I subbed regular sugar for agave nectar since I’m running low on agave. I also used a mix of unbleached AP flour and whole wheat flour as I don’t have any white whole wheat flour. The bread tastes wonderful and was a great way to use some of the blueberries we picked during the summer. I love having frozen blueberries available at a moment’s notice! Knowing that we picked them from a local farm just sweetens the deal.
Before I end, I just want to encourage everyone to check out my post about Project Feed Me. This is really important to me, and I’d love for you all to get involved! So please please please give it a read! Thanks, friends. You’re the bestest.