Neapolitan Breakfast Pudding




For the Chocolate-Avocado Pudding:

1 ripe avocado (I used a small Haas avocado)

1 ripe banana

2tbsp cacao powder or 1 sachet Cacao Spirulina LifeFood Raw Protein

1/2 tsp vanilla

1tbsp coconut oil

4 pitted medjool dates

1tbsp agave nectar/ coconut syrup

For the Oatmeal Layers:

40g rolled oats

1/2 cup almond milk

1/2 cup water

1tsp cinnamon

6 raspberries and 5 strawberries (for the berry oatmeal layer)


  1. The night before, blend the chocolate-avocado pudding ingredients in the order above and pour into a tall clear jar. Place in the fridge overnight.
  2. In the morning, begin by cooking the oats in the milk and water on a medium heat.
  3. Whilst the oats are cooking, wash and prepare the fruit and any desired toppings.
  4. When the oatmeal has finished cooking and the liquid is no longer separated from the oats when mixing, add the cinnamon into the pan and mix well.
  5. Pour 2/3 of the oatmeal on top of the chocolate-avocado pudding and 1/3 into your blender along with the red berries.
  6. Once the berry oatmeal is well-blended (I like to stop the blender before the programme has ended to get a few chunks of strawberry), pour over the cinnamon oatmeal and smooth with the back of a spoon. (Note: the oatmeal layers can be substituted with banana ice cream layers on a sunny morning!)
  7. Decorate with toppings of your choice and enjoy!


Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

Mindfully, Moni x

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