Chocolate Avocado Chia Breakfast Pudding
Were you just starting to feel like you had a groove going? I was then the holiday season started to ramp up and everything went sideways. My weeks were humming along nicely until recently and now I’m starting to feel suffocated by my To-Do list. Like clockwork this time of year, I always ask myself why I didn’t start holiday shopping in July. When, oh when, will I learn?
It’s not just the chores; it’s the commitments. For instance, a flyer came home from school the other day alerting parents to a school concert for the holidays. It also had specifications by class on what to wear. Now I’m tasked with finding Reindeer antlers. Awesome. And the concert is during one of our busiest weeks this holiday season and on a Wednesday night, one of busiest nights of the week. It’s all just par for the course this time of year. It’s why I’m glad I took the time to ramp up my rotation of easy dishes. We’ll be sharing those with you this whole month but first here’s another simple solution for breakfast. Like our overnight oats and chia pudding, it’s something you can whip together the night before (in under 10 minutes by the by) and pull from the refrigerator in the morning; handing it over to a hungry kid. Of course, you’ll need one for yourself too because while it may seem like kid food it’s got all kinds of grown up appeal.
Photo by Maya Visnyei
Using a nutritious blend of avocado and banana, this morning pudding is lightly sweetened by maple syrup, enriched with chia and spiced by a pinch of cinnamon. It may seem like a stretch giving kids a chocolate flavoured anything in the morning but I like the fact I’ve seen little tongues lick the jar. I’ll take a huge hit of potassium from both the banana and avocado with a side of chocolate over a processed meal any day. What I’m not willing to do is spend an afternoon looking for Reindeer antlers.
- Makes 2 puddings
- Prep time: 10 minutes
- Total time: 10 minutes
- 2 ripe avocados, pitted
- 1 banana, peeled
- 3 Tbsp (45 ml) cocoa powder
- 1/4 cup (60 ml) chia seeds
- 2 Tbsp (30 ml) maple syrup
- 1/4 tsp (1 ml) sea salt
- 1 pinch cinnamon
In a blender, place avocado, banana, cocoa, maple syrup, chia seeds, maple syrup, sea salt and cinnamon.
Whiz until blended.
Scoop pudding into jars and cover then store in the refrigerator.
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Ben is a photographer and this week he’s got a lot of dusk shoots to do. I can get pretty lazy about dinner when it’s just me and Esme eating.
When Laura and I were at FASHION Magazine for all those years we lived in a strange fold in time. You always had to be thinking months ahead – because