Recipe of the month: Chocolate Pudding Overnight Oats with Avocado

This is from the excellent healthy food web site of  Alison Murray 

Prep time: 8 hours
Total time: 8 hours

Feel like eating chocolate pudding for breakfast? With an avocado and cacao base,
recipethese breakfast pudding oats are both decadent and healthy at the same time!

Recipe type: Breakfast

Cuisine: Dairy-free, Gluten-free, Wheat-free, Soy-free, Vegetarian
Serves: 2

• Flesh of one avocado,
• ¼ cup spring or filtered water
• 2 tbsp cacao powder
• 2 tbsp maple syrup
• 2 tbsp almond butter
• 1 tbsp chia seeds
• 2 tsp vanilla extract
• 1 tsp cinnamon powder
• ⅛ tsp fine celtic sea salt
• 1 cup oats (gluten-free if required)
• optional, to serve: bee pollen, slivered almonds, flaked coconut, almond butter (note: not vegan)

To the bowl of a food processor or high powered blender, add all ingredients except for oats. Process for a few minutes or until well blended and creamy. Turn out mixture into a large bowl and gently stir through oats until well combined.

• Split mixture into 2 jars or bowls, cover and refrigerate overnight. The following morning, remove from fridge and top with nuts, coconut, nut butter and bee pollen (if using). Can also use fresh or dried seasonal fruit and an extra drizzle of maple syrup.

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