3 March, 2014
Creamy Avocado Oats: The Power Breakfast
I am an avocado lover for sure. I eat at least half of one avocado every single day. They are so creamy and luscious. I add them to salads, smoothies, and even morning oatmeal. Avocado has sometimes received a bad rap as a high fat fruit. While it is true that about 85% of avocado’s calories come from fat, the fat provides great health benefits.
The monounsaturated fat found in avocados is easily burned for energy. It is one of the few fruits that will provide you with this good fat.
Avocados are very high in essential vitamins and minerals, including fiber, vitamins K, B5, B6 and C, folate, and Potassium. In fact, one avocado can have twice the potassium of a banana.
Eating avocados helps maintain cholesterol levels and can lower your risk for heart disease.
Avocados are a great food pairing because they enable your body to absorb fat-soluble nutrients.
This recipe is great for avocado lovers and non avocado lovers because you really can not taste the avocado in the oats. The addition of avocado just adds a great creamy texture to the oats almost like you added cream to them. These oats make the perfect power breakfast that keeps you full until lunch because of the fiber, protein, and fat content. Yeah avocado and oats!
Avocados rank among the lowest of all fruits and vegetables for pesticide use. Their thick skin also protects the inner fruit from pesticides and the need to purchase organic…a great money saver.
Ingredients
- 1/2 cup Oat Groats
- 1/2 Avocado
- 1 tsp Raw cacao powder or unsweetened cocoa powder
- 1/2 tsp Maca powder optional
- Pinch Salt
- 3/4 cup water or milk of choice if desired
- 1 Date seeded and diced (or can sweeten to taste with coconut sugar, maple syrup, honey, or pure stevia)
Instructions
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Soak the oat groats for at least one hour.
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Drain and rinse the oats.
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In a blender add the oats, avocado, cacao powder, maca, salt, and water.
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Blend until smooth.
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Transfer mixture to a jar and mix in the dates.
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Keep in the fridge overnight.
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If you like a thinner oatmeal add more water or milk of choice.
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I eat it cold but you could warm through on the stove if you prefer.
13 Comments
I was slightly skeptical of this, but it turned out great! I was amazed at the texture of the oats after putting them through the food processor and then warming them up in the microwave the next day. It was almost like a mousse! I think I might play with this recipe a bit, maybe increasing the cacao powder and adding something like raspberries or oranges.
Yea He! I’m so glad you gave it a shot. All of those changes sound yummy too. Please make it your own. Enjoy.
I forgot to say in my last comment that I had used rolled oats instead of oat groats. I just tried it again, this time with the oat groats, and it was a very different experience. Much chewier! I have to say I prefer the mousse aspect of the rolled version, but on days when I need something hearty and filling the groats are a good option.
That is the great thing about recipes…testing them out and making them your own. I may also suggest trying it out with 1/2 rolled oats and 1/2 oat groats. That is what I do for my overnight oat recipes and it helps with the texture.
Good tip, thanks! Do you always blend the oats beforehand when you include the groats? I normally just shake my overnight oats, but that’s with rolled.
No I don’t blend them. I like the fact they they are the whole form of oats and like the bit of texture it gives the overnight oats. You could even try steel cut.
I know this is an ‘old thread’ but it’s still “out there” so I thought I would add my interpretation. To be honest, there are probably as many versions of this as there are people, so it’s great to exchange different ideas and versions.
First of all, I followed your recipe to the letter.
Then, that done and tasted (very nice) I did the following:
1/2 small avocado
1/2 banana
1/4 cup soaked groat oats
1 tsp blackstrap molasses
1/2 block silk tofu
2 prunes
5 almonds (pre-soaked for 24 hours)
1 level tbsp pumpkin seeds
2 tsps honey
enough almond or rice milk, to create a thick milkshake consistency
Blend this lot together and enjoy. Gosh, it’s good….
Sounds good too. Thanks for sharing.
Where can I get the nutrition information on this recipe?
Unfortunately I don’t post nutrition information because I don’t believe in calorie counting. Not all calories are created equal and I think that more attention should be paid to the ingredient quality. I did a post on that topic…https://theorganicdietitian.com/why-i-dont-read-nutrition-facts-ingredients-are-1/
If you want to know the nutrition facts you should be able to use something like My Fitness Pal where you can plug in the ingredients to get the facts.
Thanks for this recipe. I can’t wait to try it!
I’d like to point out that the reviews section of the maca powder you linked to, makes a really strong case against eating maca powder raw. It would be interesting to hear your thoughts about it.
Both raw and gelatinized maca has benefits so it depend on the individual. If you have a sensitive stomach or experiencing digestive issues then you may want to gelatinized as it will be easier to digest. Raw maca is also great because it still has the enzymes intact and certain nutrients might be compromised.
I really love how you use oat groats. So much better than rolled. Thank you.