Remain warm this winter with this rich hot cocoa breakfast smoothie! Made with healthy fixings and stacked with fiber and plant based protein, this vegetarian smoothie makes a solid and consoling breakfast or tidbit.
I went over an article a day or two ago that made my chocolate-adoring heart feel all warm and fluffy inside.
It essentially said that having chocolate for breakfast is wonderful is definitely not a shocking thought, expressing that it can really help avoid low quality nourishment gorges later in the day since you're fulfilling your sweet tooth straightaway as opposed to spending the entire day contemplating it and giving the yearnings a chance to develop to the point where you need to eat every one of the desserts in sight.
Ingredients :
- 1 1/4 cup (300 ml) unsweetened vanilla almond milk
- 1 Tbsp (16 g) nut butter OR dairy-free chocolate chips*
- 1 Tbsp (15 ml) maple syrup**
- 1/2 cup (40 g) rolled oats
- 2 Tbsp (10 g) unsweetened cocoa powder
- 1/2 tsp vanilla extract
Directions :
- The night before, add all ingredients (except chocolate chips, if using) to the bowl of your blender and give it a stir to ensure that everything is well combined. Cover and place in fridge for at least 3 hours, preferably overnight. This step isn't absolutely necessary, but allowing the oats to soak for a few hours will make them easier to blend and give you a smoother, creamier smoothie.***
- When ready to eat, blend on high until oats are fully broken down and a smooth and creamy consistency is reached.
- Transfer the smoothie to a small saucepan set over medium heat (adding chocolate chips, if using) and bring to a simmer or boil, depending on how hot you want it. If the smoothie is too thick, add an extra splash of almond milk until desired consistency is reached.
- When your smoothie reaches your preferred temperature, transfer it to a heat-safe glass, garnish with toppings of choice, and enjoy!