Chocolate for breakfast is really ok.
Seriously ok in fact.
And what I love about this combo is that no one (as in smallish child) notices the buckwheat or the flaxseed. Or the fact that it’s no where near as sweet as those ‘healthy’ cereals from the supermarket.
And the base ingredients are cheap and full of slow release carbs, protein, B vits and omega 3s.
I’ve made a berry variation which comes out fabulously pink. Once you’re on a roll you could try all sorts of variations ~ apple + cinnamon, orange + cranberry.
4 cups oats
½ cup buckwheat
½ cup dark cocoa
¼ molasses sugar
¼ cup maple syrup
¼ cup oil (coconut or rice bran)
¼ cup water
1 tsp vanilla essence
1 cup dried cranberries
1 cup dried coconut
Heat oven to 180. Oil a large baking tray.
Combine the first three ingredients together.
In another bowl, mix cocoa, sugar, syrup, oil, water and essence.
Combine, mixing well to coat the dry ingredients.
Spread on your oiled tray and bake for 15 minutes.
Stir in cranberries and coconut and bake for another 15 minutes. Watch closely.
For the berry version sub the cocoa for berries. Whizz the berries with the other wet ingredients and sprinkle in some chopped dates.