5 Must-try Avocado Breakfast Recipes

From matcha smoothies to avocado pancakes, here are five healthy ways to start your day

 

1. Avocado Matcha Smoothie

by Gracie Carroll

Start your day with a smoothie that’s full of antioxidants, protein, vitamins and iron to give you the energy that you need, but without the high calories.

INGREDIENTS

• 1 cup coconut milk
• ½ cup water
• 1 cup spinach
• ½ Avocado from Mexico
• 1 granny smith apple
• 1 tablespoon matcha
• 1 tablespoon maple syrup
• 1 scoop vegan protein powder

INSTRUCTIONS

1. Add all ingredients to a high powdered blender and blend until smooth.
2. Pour into your favourite smoothie glass and enjoy!

 

2. Porridge with Salted Butter, Avocado and a Sunny Side Up Egg

by Avocados from Mexico

Low in cholesterol, this hot and savoury bowl of porridge is perfect for a cold, rainy day. It makes a delicious alternative to the classic porridge.

INGREDIENTS

• ½ cup rolled oats
• ½ cup cold water
• 1 tsp. salted butter
• 1 tbsp. olive oil, as well as a small amount of oil as garnish
• 1 egg
• ½ avocado from Mexico, sliced
• Paprika, cayenne pepper or Aleppo pepper
• Salt and fresh ground pepper
• Soy sauce to serve

INSTRUCTIONS

1. Mix the rolled oats with ½ cup of cold water in a microwave dish. Add the salted butter and pepper to the mix, and microwave on high for two minutes.
2. Heat the olive oil in a saucepan over medium heat. Fry the egg until the white is firm and the yolk is still runny.
3. Once the porridge is ready, adjust its consistency by adding a little water as needed.
4. Arrange the egg on top of the porridge and garnish with avocado slices. Sprinkle with paprika or cayenne pepper. Add salt and pepper to taste, and drizzle on a little olive oil and soy sauce.

 

3. Mint Chocolate Milkshake Smoothie with Creamy Avocados

by Erin Ireland

Made creamy with avocados, this milkshake is healthier than it looks, especially if you’re looking to incorporate more cholesterol-free, healthy fats into your diet. It’s a smoothie recipe but easily doubles as a milkshake from the creaminess of the avocado. Sweeten with your favourite sweetener and top off with some lemon zest for colour.

INGREDIENTS

• 1½ cup nut milk of your choice
• ½ ripe avocado from Mexico
• 4 big dates
• 4 tbsp. cacao powder
• 1 heaping tbsp. chia seeds
• 1 heaping tbsp. cacao nibs
• Small handful mint leaves ( approximately 12)
• 4 drops peppermint extract (optional)
• 4 ice cubes (if you’re ambitious, freeze coconut milk into ice cubes and use these instead)
• Zest of ½ lime
• ½ tsp. pure vanilla
• Maple syrup (optional, if you prefer sweeter)
• Coconut whip (optional, for garnish)
• Dairy-free chocolate chips (optional, for garnish)

INSTRUCTIONS

1. Add all ingredients to a high-powdered blender and purée until silky smooth.
2. Taste to ensure sweetness is to your liking. If not, add a tablespoon or two of maple syrup.
3. Top with coconut whip, dairy-free chocolate chips and a mint sprig, if you like. Enjoy!

 

4. Banana, Greek Yogurt and Avocado Pancakes

by Avocados from Mexico

Not only are these pancakes irresistibly light and fluffy, they’re also highly nutritious. Fresh avocados provide rich vitamins, fiber, minerals, potassium and good fats. Banana and Greek yogurt also top off as an excellent source of protein to keep you feeling energized throughout the day.

INGREDIENTS

• ½ cup + 2 tablespoons rolled oats
• 1 tbsp. ground flax seed
• 1 tsp. baking powder
• ½ tsp. cinnamon
• ¼ ripe Avocado, peeled and pitted
• 1 tbsp. unsweetened coconut (optional)
• 1 egg
• ¼ cup Greek yogurt
• ½ banana
• 2 tbsp. unsweetened coconut milk (or any milk)
• ½ tsp. pure vanilla extract
• Other ½ of banana, peeled and chopped
• ¼ Avocado, peeled, pitted and chopped
• 2 tsp. 100 per cent pure maple syrup
• Cashew or almond butter (optional)

INSTRUCTIONS

1. Add all dry ingredients except avocado and coconut to a small bowl and mix together.
2. Add wet ingredients to a blender and blend on high for 10 seconds.
3. Add half of the dry ingredients to the blender and blend again for 10 seconds. Add the other half and blend again for 10 seconds or until well-combined.
4. Transfer the mixture from the blender to a medium bowl. Fold in dried coconut (optional) and diced avocado. Let the batter sit for 4 to 5 minutes.
5. Lightly grease a non-stick skillet or griddle and turn on heat to medium. Use a ladle to scoop out the batter to make four equally sized pancakes. Cook on one side until the batter on the top starts to bubble and then flip. Cook until both sides are golden brown.
6. Remove from heat and top with cashew/almond butter, diced banana, avocado, and a drizzle of maple syrup. Enjoy!

 

5. Avocado Toast with Beets and Feta

by Erin Ireland

This quick and easy breakfast is a favourite for many because it’s delicious and does a great job of satiating hunger with the healthy fat and fibre found in avocados. This beautiful green fruit also helps lower cholesterol.

BEET CHIP INGREDIENTS

• 1 medium sized red beet
• 1 medium sized candy-cane (chioggia) beet
• Coconut oil (in spray form if possible)
• Salt

*Feel free to skip this step if you have a store-bought beet chips on hand

Almond feta ingredients

• 1 cup raw almonds
• ¼ cup lemon juice
• 2 tsp. sea salt
• ? cup water
• 1 big clove garlic
• 3 layers of cheesecloth

*Feel free to skip this step if you have a store-bought nut feta in your fridge

For the toast

• 2 Mexican avocados
• 4 slices bread
• Handful of pumpkin seeds
• Handful of sunflower seeds
• Salt & pepper

INSTRUCTIONS

For the beet chips

1. Preheat oven to 170 F and line a baking sheet with parchment paper. Spray the parchment paper with coconut oil (or rub it on with hands if using oil from a tub).
2. Using a mandolin, slice your beets as thinly as possible. Lay them out on the parchment paper (so that they aren’t touching) and rub them with oil. Spray/rub a very thin layer of oil on top of the beet chips, too, and sprinkle with salt.
3. Bake or ‘dehydrate’ your beet chips for 6 hours, keeping an eye on them to make sure they don’t burn or get too crispy. You could cook them faster at a higher temperature but this method will leave you with discoloured/less attractive/less crunchy beet chips.

For the almond feta

1. Soak raw almonds overnight (minimum 7 hours), then strain and rinse. Place nuts in a bowl and boil a few cups of water. Pour hot water over top of the nuts and let soak for minimum 30 minutes. This will allow you to peel the skins off the almonds easily.
2. Add almonds to a small blender and add the lemon juice, salt, water and garlic. Puree until smooth.
3. Lay three layers of cheesecloth over a big bowl and spoon your nut mixture on top of the cloth. Lift up all sides of the cheesecloth and form a ball with the nut mixture. Squeeze to remove excess liquid, then twist cheese around and secure with a rubber band. Place in fridge overnight (minimum 7 hours).
4. Preheat oven to 200 F and remove the feta from the fridge and from the cheesecloth. Place cheese on a parchment-lined baking sheet and press down gently to flatten into a disc shape (approximately 1½ to 2 inches high). Bake for 45 minutes. Let cool and enjoy!

For the toast

1. Place avocado flesh in a bowl and mash with a fork. In the meantime, place bread in toaster.
2. Generously load avocado mash onto your toast, then top with beet chips, almond feta, a sprinkling of pumpkin and sunflower seeds and salt and pepper.

Serves 4 (with leftover beet chips and feta)