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Hot Chocolate Breakfast Smoothie

This creamy rich protein-packed, naturally sweetened hot chocolate breakfast smoothie can be enjoyed anytime of the day – not just breakfast. As the long wintery evenings begin to knock on our doors this is simply sheer indulgence: a mug of natural medicine to hug and enjoy! Developed for Natural Life Magazine Available in your local health food shop September.
Course Breakfast
Cuisine International
Keyword Dairy Free, Diabetic Friendly, Gluten Free, Low GI, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine International
Servings 4


  • Blender
  • Saucepan


  • 500 ml milk of choice I used nut milk but whole dairy is also good
  • 1 small ripe avocado
  • 1 large banana
  • 25 g GF jumbo oats soaked
  • 2 tbsp cacao or unsweetened cocoa powder
  • 1 tsp linseed or flaxseed or chia seeds
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tbsp Manuka honey
  • 6 Medjool dates pitted and soaked
  • Pinch Himalayan salt


  • Place avocado, banana, oats, cacao, linseed, vanilla extract, cinnamon, Manuka honey, Medjool dates, salt and 100ml milk in a high speed blender. Blend for 30 seconds until smooth. Whilst blending, heat the remaining milk till hot, but not boiling
  • Add extra milk to blender and blitz again till you get a creamy consistency. Pour into your favourite mug, then hug and enjoy!

Maggie's Tips

  • If the smoothie mixture is too thick, add a little warm water.
  • Need more sweetness? Add extra Manuka honey or Medjool dates or vanilla extract or cinnamon or use coconut milk as this tends to be sweeter than all other milks.
  • Soaking oats aids digestion. Soak overnight is best, but for a quick fix pour a little boiling water over them and leave to cool before using.
  • Left over smoothie…? Enjoy as a chilled smoothie or freeze in popsicles (for little ones) or in a freezer container and scoop it out like ice-cream.
  • For a creamier version add 100g coconut yoghurt, full fat yoghurt or fresh cream.