Carob coconut avocado breakfast pudding

It is a bank holiday weekend here in England, and it comes at a perfect time for the Bite-Sized household. After the excitement of my sister's visit and Mini Bite's first birthday, we were fortunate to see family from Canada last weekend. Around that, we had our first two weeks of "real" work routines. In other words, Mr Bite and I are both back working and Mini Bite is in nursery three days per week. (Mr Bite had July off under shared parental leave, to ease the transition of my return to work.) Those routines are going better than I could have hoped, but it has still felt like a busy time. All in all, an extra day at home is welcome!

The weather for this weekend is also beautifully summery, to the extent that we may visit the coast on Monday. Today we took advantage of the sunshine to fit in a scenic bike ride, something that is still relatively novel since we bought a child bike seat three months ago.

Today's recipe is perfect for long weekends and summer days, but it would suit weekdays and clouds equally well. It's easy to make and jam-packed full of nutrition whilst also tasting delicious. I know many of you dislike carob - just swap cocoa powder in if that applies to you.

I have shared several chocolate avocado puddings before and they are pretty ubiquitous these days. This one mixes things up by including coconut, oats and yoghurt within the pudding. It also has the benefit of being made without a food processor. You need to mash your avocado well, and it isn't as smooth as a processed equivalent would be, but I appreciated the saving in washing up time.

This keeps well for at least 1-2 days (I didn't try it over a longer period) so it works well as a make ahead breakfast too.

Carob coconut avocado breakfast pudding

A fantastic way to start the day!

Makes 2 small or 1 large servings

Vegan

Author: Bite-sized thoughts

Print recipe

Ingredients

1/2 medium-large avocado (approximately 1/2 cup), well mashed

2 tbsp carob powder (or substitute cocoa)

2 tbsp desiccated coconut

2 tbsp rolled oats

2 tbsp plain non-dairy yoghurt of choice

1/2 - 1 cup of blueberries or fruit of choice

Method

Combine the mashed avocado, carob, coconut, oats and yoghurt in a bowl and stir well to combine. Fold through half of your blueberries (or other fruit) and transfer to your serving dish or dishes. Top with the remaining fruit.

Chill for at least 1 hour before serving. Store in the refrigerator.

What are you doing, and eating, this weekend?

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