What’s your favorite meal of the day?
Mine’s breakfast because I have an insatiable sweet tooth. Normally, that translates into eating unhealthy desserts (and weight gain). But I balance my love for sugar with a love for breakfast. In my head, my sweet meal has always been my breakfast.
All my favorite breakfasts are sweet. Smoothies are my typical breakfast. But more elaborate breakfasts also tend to be on the sugary side. I’ll always be a fan of muffins, waffles, french toast, and pancakes served with fresh fruit. The reason I don’t eat them often is because they take more effort than smoothies.
Smoothie bowls seem like an easy alternative to smoothies if you want to change up your breakfast routine. But most smoothie bowl recipes are elaborate. They require cutting up various fruit and artfully placing fruit, nuts, seeds and spices on the base.
I wanted a delicious smoothie bowl filled with variety that didn’t take so long to prepare. Enter TeeChia gluten free cereal. It’s a little-known breakfast cereal from the makers of carob-based, caffeine free coffee, Teeccino.
Introducing: Teeccino and TeeChia
I reached out to Teeccino when I was in Portland, Oregon for the 2016 Portland VegFest. During our time at the VegFest, I ate a lot of samples. Most of them were tasty, but most were also filled with added salt, sugar, fat, refined grains or a combination of those. For every doctor at the VegFest touting the benefits of a wholesome plant-based diet, there were 20 venders selling a product that completely contradicted the advice. One exception was Teeccino and TeeChia. They sold products that were actually healthy.
I already knew about Teeccino before I went to the VegFest. I’d snagged some free samples of their teabags when I was part of an FM (Fargo-Moorhead) Veg group. I fell in love but didn’t want to spend the extra money on their delicious products, so I stuck with plain tea.
Teeccino and I reunited at the 2016 Portland Veg Fest. They offered an array of herbal coffee samples. They also had a new product: gluten free breakfast cereal. I glanced at the ingredients and was pleasantly surprised there was no added sugar in the actual product. There was only a small amount of juice in the dried fruit. I tried a sample. I loved the ease at which the hot water made a thick porridge, the subtle sweetness of the fruit, and the blend of flavors and textures.
My vegan chocolate pudding recipe + Teechia
I tasted the TeeChia Cranberry Apple gluten free cereal both hot and cold. The hot option is an instant version of hot oatmeal while the cold version is a cross between overnight oats and muesli. I enjoyed it both ways, but was inspired to get creative with it.
I decided to make a vegan chocolate pudding-like base to enjoy with the cereal.
Since I’m currently on an 8-month beans-for-breakfast stint, I concluded my pudding had to have beans it it. I started off with the beans and added banana and avocado for sweetness and creaminess. I added turmeric and black pepper for the health benefits (they’re in everything I eat). I added carob and a packet of my favorite zero calorie sweetener, Splenda, to keep it simple and chocolatey.
Last but not least, I added a serving of TeeChia cereal on top to make it a satisfying meal.
You already know this vegan chocolate pudding recipe is going to be delicious. I’ll let the mystery of it’s taste tempt you to make this satiating chocolate recipe.
Chocolate + breakfast + beans? You bet. You’ll love this vegan chocolate pudding recipe that’s healthy enough for breakfast. My sugar free chocolate pudding is transformed into a simple smoothie bowl with the addition of TeeChia gluten free cereal. This is the ultimate healthy breakfast for vegans… or secretly guilt-free dessert.
Vegan and free of added salt, sugar, oil, gluten and soy
Yields 1 large portion or 2 small portions
- 1 c cooked small white beans
- 1 medium banana, ripe
- ½ fresh avocado
- 1 tbsp carob powder
- ¼ tsp turmeric
- Dash of black pepper
- 1 packet of Splenda (or a touch of your favorite zero-calorie sweetener)
- ½ cup TeeChia Cranberry Apple cereal (or your favorite granola/muesli)
- Add the cooked beans to a food processor and blend for a minute or so. They should be broken up but don’t have to be completely smooth.
- Peel and roughly chop the avocado and banana.
- Turn on the food processor and add the avocado and banana in chunks while the processor runs. Then add the carob, turmeric, black pepper and Splenda. Keep blending until the mixture is smooth.
- Pour the mixture into your bowl(s) and evenly top with the TeeChia Cranberry Apple cereal.
- Enjoy immediately.
Need more vegan breakfast ideas? Check out Vegan Breakfast Bean Recipes to Fuel Your Morning.