Weekend breakfasts at our place are an elaborate affair. Mainly because everyone has their favourites, which they “order” without much hesitation as if they were dining at their favourite cafe. One order of eggs, over-easy with fried toast; an omelette with chorizo and goat’s cheese; a breakfast toastie and a large bowl of Weetbix or cereal with some honey. I sometimes wonder if I am the only at-home-cafe catering this way…?
Having said that Mr Chipconnoisseur is one of the most accommodating breakfast eaters and, now that I think of it, he often swaps out his order of eggs for a quick and delicious breakfast smoothie. Similar to this one, but with a few less crunchy bits inside. To be honest, I prefer the texture of blended oats and nuts in my smoothie, the “bits” actually make it more enjoyable for me.
The basic idea is simple: 1-2 cups of milk of your choice - could be non-dairy such as almond or oat milk, 1 banana, 1/4 of an avocado and 1 tbsp cocoa powder. The rest is upto you. I like to add some rolled oats, LSA, chia seeds, berries, spinach leaves or kale to mine as well.
- 2 cups of milk (could be non-dairy)
- 1 medium banana
- ¼ avocado
- 1 tbsp unsweetened cocoa
- 2 tbsp rolled oats
- 1 tbsp LSA (ground linseed, sunflower seeds, almond mix)
- a handful of spinach, kale or chard leaves
- Place all ingredients in a blender or a large jug and blend (with a stick blender if using a jug).
- To serve:
- Divide between glasses and serve.