Cool, creamy, and sure to keep you satisfied for hours! This delicious frozen hot chocolate breakfast smoothie is nutritious enough to enjoy for breakfast and decadent enough to crave for dessert… especially topped with a big dollop of coconut whipped cream.
So I realize it’s a little early to be posting a summer-ish recipe since we’ve still got about a month to go before we officially swap seasons, but I’ve been enjoying this smoothie for a few weeks now and I just
can’t don’t want to wait any longer to share it with you guys. It’d be cruel.
That’s actually why I can’t buy things like birthday and Christmas presents way ahead of time, and why I always put it off to the very last minute – otherwise I end up just wanting to give it to the person straight away, especially if it’s something I know they’ll love.
Like this one year? I bought this purse for my mom in the middle of summer because it was from one of those cute little boutique shops and I knew there’d be a good chance it’d be gone by the time the holidays rolled around. Everything would have been fine and dandy if it wasn’t for the fact that we visited the shop again because Mom wanted to “hint, hint, nudge, nudge” me about the purse making a perfect Christmas gift, only to see that “someone” had already bought it.
Omg. She was so down about it, that I swear I almost gave it to her that very day… and several times after that when I caught her looking for a suitable alternative. I don’t even know how I managed to hold off, but I’m glad I did because it ended up being an awesome Christmas surprise.
Still, it’s not something I enjoy, which is why I’m giving you this frozen hot chocolate breakfast smoothie a few weeks early.
I based the recipe off my much-loved hot chocolate breakfast smoothie, only this time we’re switching gears and adding a frozen banana and ice instead of cooking it on the stovetop.
The result? A cool and creamy “I can’t believe this is healthy” smoothie that’s nutritious enough to enjoy for breakfast and decadent enough to crave for dessert… especially if you top it with a dollop of [coconut] whipped cream and shaved chocolate…
… which I’m still not ready to talk about after indulging a little too hard during the behind-the-scenes of this shoot.
My fellow food bloggers can probably relate to the struggle that is wanting to eat everything you see in your viewfinder while shooting a recipe. Or at least I hope they can relate and I’m not the only one om-nom-nomning around here…
Anyways, I usually have a little something sitting on the sidelines while I work, and it just so happened to be a bowl of coconut whipped cream on this particular day. Let’s just say that one spoonful turned into two, two turned into four, and four turned into most of the bowl. I regret nothing; but I’m still not ready to talk about it.
Instead, I’m gonna go ahead and just share the recipe along with a big “bon appétit!”
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!Print
- 3/4 cup (175 ml) unsweetened vanilla almond milk
- 1/3 cup (30 g) rolled oats**
- 2 Tbsp (10 g) unsweetened cocoa powder
- 1 Tbsp (7 g) chia seeds
- 1/2–1 Tbsp (15 ml) maple syrup, to taste***
- 1/2 tsp vanilla extract
- 1 medium-size ripe banana, frozen (100 g)
- 2–3 ice cubes (optional)
- The night before, add all the ingredients except for the frozen banana and ice to the bowl of your blender and give it a stir to ensure that everything is well combined. Cover and place in the fridge for at least 3 hours, preferably overnight.
- When ready to eat, add the frozen banana and ice, and blend on high until the oats have fully broken down and a smooth and creamy consistency is reached. If the smoothie is too thick for your liking, add an extra splash of milk. Transfer to a bowl or glass, add desired toppings, and enjoy!
* Cook time refers to chilling time. ** Be sure to use certified gluten-free oats if you need this to be gluten-free. You can also replace the oats with a scoop of your favourite protein powder to make this grain-free and higher in protein. *** You can sub this with whichever liquid sweetener you have on hand OR use a tablespoon of Hershey’s chocolate syrup for even more chocolate flavour.
- Prep Time: 5 mins
- Cook Time: 3 hours
Keywords: breakfast, frozen hot chocolate, gluten-free, healthy, hot chocolate, smoothie, vegan
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