banana

Raspberry Macadamia Protein Pancake

August 31, 2026 | Breakfast, Healthy Lunchbox, After School Snacks, Baked Sweets, Members only

This raspberry macadamia protein pancake is a simple, oven-baked option that makes breakfast feel a little more special while still being practical and nourishing. Soft and lightly golden with bursts of raspberry and crunchy macadamias, it’s an easy, no-fuss way to create a protein-rich meal without standing at the stove flipping pancakes. Perfect for slow…

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Protein Banana Bread Pancake

March 30, 2026 | Breakfast, Healthy Lunchbox, After School Snacks, Baked Sweets

This flufffy protein banana bread pancake is my go-to when I want something warm and delicious, but still genuinely nourishing. It’s a quick, small-batch bake (serves two) that gives you that banana-bread vibe without committing to a full loaf. Perfect for an easy breakfast, an after-school snack, or a “I need something solid” morning or afternoon tea.

My whole family loves this simple bake, it’s become a weekly favourite!

Health benefits

This is a high-protein, high-satiety option that works beautifully for steadier energy and fewer snack cravings later. With wholemeal spelt flour, banana and almonds, you’re also getting a decent fibre hit to support digestion and gut motility. Per serve, it provides about 32 grams of protein if made with 15g protein powder and Greek yoghurt, plus about 7.5 g fibre (made with whole spelt flour).

Ingredients

What makes this one work so well is the simple combo of yoghurt (I use Greek or natural) and egg for moisture and structure, ripe banana for natural sweetness, cinnamon for that classic banana bread warmth, and wholemeal spelt flour (or see variations for GF) for a more sustaining, fibre-friendly base. The slivered almonds add a toasty crunch on top, but they’re totally optional if you’re keeping it nut-free.

If you’re not able to use overripe bananas, you might like to add in more rapadura or coconut sugar.

How to make this protein banana bread pancake

You’ll mix the wet ingredients first so everything blends smoothly, then gently fold in the flour so it stays tender rather than tough. I have tested this with plain white and wholemeal spelt, gluten-free plain flour, and half almond meal/ half buckwheat flour (it is very versatile and works well with all). Baking it in a small tin or skillet helps it cook quickly and evenly, and topping it with banana, almonds and a sprinkle of coconut sugar gives it that golden, bakery-style finish. It’s done when the middle feels firm to the touch and the top is nicely browned.

I cook mine in my Solidteknics AUS-ION™ 22cm Sauteuse, it’s my go-to for reliable, non-toxic cooking. I’ve shared more about why choosing safe cookware is so important HERE.

Serving suggestions and how to store

This high protein banana bread pancake is best served warm, straight from the oven (though you could also make ahead and warm to serve), with extra yoghurt on top. A drizzle of maple syrup or honey is optional, especially if your banana wasn’t super ripe. If you have leftovers, store them in an airtight container in the fridge and reheat gently (oven or sandwich press works well). You can also freeze portions for an easy grab-and-go brekkie.

Vary this protein banana bread pancake to suit your dietary needs

If you’re using protein powder, this collagen protein is a great option because it’s flavourless and doesn’t overpower the banana, and a simple whey isolate can also work well if you tolerate dairy. For nut-free, skip the almonds or swap them for sunflower seeds. For gluten-free, use your preferred gluten-free flour, or try a half buckwheat flour, half almond meal combo for a great texture.

Remember you can search our huge collection of protein rich recipes using the RECIPE FILTER one of many fabulous features to make life easier inside the Well Nourished Family membership.

Quick protein banana bread pancake is high-protein, family-friendly, ready in under 30 minutes. Includes gluten-free and nut-free options.

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5 from 1 vote

Protein Banana Bread Pancake

This protein banana bread pancake is my go-to when you want something warm and delicious, but still genuinely nourishing.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Dessert, Snack

Servings:

Author: Georgia Harding

Ingredients

120 g natural, Greek or coconut yoghurt (½ cup)
1 egg/s
1 tbsp rice malt syrup, honey or maple syrup
1 scoop/s protein powder – approx. 15g, see below
½ tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground cinnamon
60 g plain flour of choice (½ cup)
1 ripe banana/s – chopped
60 g slivered almonds (½ cup)
1 tbsp coconut sugar or rapadura
1 tsp butter or coconut oil – to grease pan or tin

Serve

120 g natural, Greek or coconut yoghurt (½ cup)
rice malt syrup, honey or maple syrup – optional

Metric – US Customary

Instructions

Preheat oven to 180°C/350°F (fan forced).
In a mixing bowl combine the yoghurt, egg, sweetener, protein powder, baking powder, bicarb soda, and ground cinnamon. Mix with a spoon or whisk to combine well.
Very gently fold in the flour. I have tested this with spelt flour, gluten-free premix plain flour, and half almond meal/ half buckwheat flour (all worked perfectly). It would also work with plain wheat flour.
Grease a baking tin or small oven proof pan or cast iron skillet (approx. 20cm) with butter or coconut oil. I always use my favourite Solidteknics AUS-ION™ 22cm Sauteuse
Pour in the batter, top with the sliced or chopped banana, then almonds and coconut sugar.
Bake 15-20 minutes until golden brown and firm to touch in the middle.

Serve

Serve warm out of the oven with Greek yoghurt or natural yoghurt.
Drizzle over maple syrup of honey if you like.

Choosing a protein powder

I love using this collagen protein—it’s flavourless, so it works beautifully across all kinds of recipes without altering the taste. Or a simple whey protein isolate (with no added extra ingredients) are best.

Notes

Nut-free

Omit the almonds or replace with sunflower seeds.

Gluten-free

Replace with the gluten-free flour of choice (or half buckwheat flour, half almond meal).

Dairy-free

Choose coconut yoghurt and oil to grease the pan.

If you don’t have protein powder

My kids are both back at school as of today and seeing as this Banana Rhubarb Raspberry Slice is their current favourite snack, it’s only fitting that I share it here in the membership. I can’t wait to hear how you love this, I hope it will be added to your planner and become your family’s new favourite too. Feel free to experiment with other fruits for the topping or if you prefer, you could just make the banana cake part.

Health benefits

This slice is packed with fibre from the bananas, wholemeal spelt flour, and raspberries, supporting digestive health. The rhubarb contributes calcium and vitamin K, while the bananas provide potassium for heart health. With minimal added sugar, this slice is a wholesome alternative to traditional sweet treats.

Ingredients

The ingredients include butter at room temperature, coconut sugar or rapadura (optional), free-range or organic eggs, very ripe bananas, vanilla (in powder, extract, or essence form), and milk of your choice. Ground cinnamon, bicarbonate of soda, and sea salt are also needed. For the dry ingredients, use wholemeal spelt flour. You will also need rhubarb, finely sliced, and fresh raspberries (frozen raspberries can be used if preferred).

How to make this banana rhubarb raspberry slice

This banana bread begins with blending the wet ingredients, including mashed bananas, eggs, butter, vanilla extract and milk, into a smooth mixture. Dry ingredients such as wholemeal spelt flour, bicarb, and cinnamon are folded into the wet mix, creating a light batter. The batter is poured into a prepared slice tin and topped with thin slices of rhubarb and raspberries. Bake until the centre is set and golden brown.

Serving suggestions and how to store

Serve this slice warm as a comforting snack or dessert with a dollop of Greek yogurt or coconut yogurt. It also pairs well with a hot cup of tea. Store leftovers in an airtight container in the fridge for up to a week or freeze individual portions for convenience.

Vary banana rhubarb raspberry slice to suit

For a dairy-free version, swap butter with coconut oil or macadamia nut oil. Use your preferred gluten-free flour blend to make it gluten-free. To replace eggs, try chia eggs for a plant-based alternative. Feel free to experiment with different seasonal fruits like blueberries, apples, or pears for variety. For a protein boost, mix in nuts or seeds, or sprinkle them on top before baking.

Tip

Ensure the bananas are very ripe, as their natural sweetness is key to the flavour of this slice, with minimal added sugar used.

For more delicious, easy to make healthy cake recipes and other sweet treats, click HERE.

This Banana Rhubarb Raspberry Slice tastes so delicious and is super easy to make. The banana and rhubarb are a match made in heaven!

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4.81 from 21 votes

Banana Rhubarb Raspberry Slice

This Banana Rhubarb Raspberry Slice not only looks amazing, it tastes amazing. The sweetness of the ripe bananas paired with the tartness of the rhubarb is a match made in heaven. Wow your family with this easy to bake recipe.

Prep Time10

Cook Time20

Total Time30

Course: Snack

Servings:

Author: Georgia Harding

Ingredients

125 g butter - at room temperature
25 g coconut sugar or rapadura - 2 tbsp (optional)
2 egg/s
250 g banana/s - they need to be very ripe (1 cup approximately)
1 tsp vanilla - powder, extract or essence
100 ml milk (of choice)
1 tsp ground cinnamon
1 tsp bicarbonate of soda
¼ tsp sea salt
200 g wholemeal spelt flour (1¾ cups approximately)
2 stem/s rhubarb - finely sliced
140 g fresh raspberries (can use frozen if you like)

Instructions

Pre-heat the oven to 180°C/ 350°F (fan-forced). Line a slice tin (approx. 17 x 27cm) with baking paper.
Mix the butter, sugar, eggs, bananas, vanilla, milk and cinnamon in a high speed blender for a minute. Thermomix, 1 minute, speed 5.
Add the bicarb and salt and blend for a couple of seconds. Add the flour and fold through the mixture. Thermomix, flour symbol, a couple of turns until the flour is mostly incorporated into the wet. Finish with a spatula if necessary.
Place in a lined slice tin and top with finely sliced rhubarb and raspberries. Bake for 20 minutes or until the centre is cooked.

Store

Airtight in the fridge or freezer.

Notes

Dairy-free

Replace the butter with coconut oil or macadamia nut oil (the coconut oil does toughen it when it cools, but it's still delicious).

Gluten-free

Replace the flour with your favourite GF flour.

Egg-free

Rach tested egg-free for me and I'm happy to announce chia eggs were a success.

Different fruit

You can absolutely switch up the fruit to suit your tastes and what's in season.

Boost the protein

Add any nuts or seeds to the batter or top.

Tip

The bananas need to be very ripe or it won't be sweet enough as there's very little added sugar.

I really can't wait to hear how you love this slice. Post a comment below and feel free to rate the recipe too.

Banana Chocolate Swirl Cake

March 10, 2020 | Healthy Lunchbox, After School Snacks, Baked Sweets, Members only

This Banana Chocolate Swirl Cake uses the natural sweetness of ripe bananas and paired with chocolate and peanut butter, it’s a flavour match made in heaven (there’s a delicious nut-free version too). This cake not only tastes amazing but looks fabulous with the added marbled effect throughout. Plus, it is super simple and fuss-free to…

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Detox Ice Blocks

January 10, 2018 | After School Snacks, Ice-blocks

At this time of year, I’m trying my hardest to wean myself and my kids off the sweet stuff (it’s been a very indulgent festive season) while really refocusing on including as many veggies in our diet as possible. One of my favourite ways to do this is with these detox ice blocks – a simple, refreshing treat that feels indulgent but is actually packed with goodness. Right now my main aim is to load as much nourishment into our meals and snacks as possible, leaving little room (or desire) for anything else. The plan is to have us all back on track in time for school to start again in a couple of weeks (read more here about why kids fall into the trap of craving processed foods).

The weather these past few weeks in QLD has been really hot and the kids have been asking for ice blocks after big mornings in the sun nipper/swim training. So I thought I’d whip something up that’s not only delicious, but helps them refuel and rehydrate. I freeze these in my low tox stainless steel iceblock moulds.

The nutrient dense veggies are well hidden behind the sweetness of the fruit. I personally don’t add in the extra sweetener, but taste the mixture prior to freezing and decide if you think you need to add it.

Health benefits

Beetroot is an anti-inflammatory, antioxidant, detoxifying and extremely nutrient rich vegetable. Research suggests it improves stamina and sports performance (this fact alone appeals to my sport loving kids). Zucchini (also know as courgette), is extremely low in calories and loaded with fibre. It is also a great source of potassium.

PS – I’ve written before about using smoothies to include extra vegetables in your diet (and therefore more nourishment), read more HERE if you’d like more inspiration for ‘hiding veggies’.

Ingredients

The key ingredients in this refreshing treat include beetroot, strawberries or raspberries, banana, zucchini, and coconut water. You can customise it by adding a protein powder for an extra boost, swapping the coconut water with nut milk, or using full-fat natural yoghurt for a creamier texture. This versatile recipe can also be made without banana by using mango instead.

How to make Detox Ice Blocks

To make these healthy treats, simply blend the beetroot, berries, banana, zucchini, and coconut water in a high-speed blender until smooth. Pour the mixture into ice block molds and freeze until set. If you’re using a Thermomix, blend on speed 9 for about 60 seconds, scraping the sides as needed.

Serving suggestions and how to store

Once set, these ice blocks make a delicious and hydrating snack or treat. Store any leftovers in the freezer, and enjoy them whenever you need a refreshing detox boost. You can also make a batch ahead of time for a week’s worth of healthy snacks.

Vary Detox Ice Blocks to suit your dietary needs

This detox ice block recipe is easy to adjust for various dietary needs. For a coconut-free version, simply swap the coconut water for nut milk. If you’re looking for a creamy version, replace the coconut water with full-fat natural yogurt or coconut yogurt. You can also replace the banana with mango for a different twist, or add a scoop of clean protein powder for an extra protein boost.black pepper, lemon juice digestion immunity vitamin c flavor ice cube tray ice cubes compounds favourite way fresh

These Detox Ice Blocks include 2 serves of veggies and are perfect for a refreshing, nutrient-packed treat.

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5 from 9 votes

Detox Ice Blocks

These simple ice blocks include two veggies in this delicious, nourishing treat.

Prep Time5

Cook Time1

Total Time1 5

Course: Snack

Servings:

Author: Georgia Harding

Ingredients

1 small beetroot -raw, peeled & quartered
250 g strawberries or raspberries (2 cups) fresh or frozen
1 banana/s
½ small zucchini/s -quartered
250 ml coconut water (1 cup)
85 g rice malt syrup, honey or maple syrup (¼ cup) optional

Instructions

In a high powered blender, blend all of the ingredients until smooth. If using a Thermomix, 60 seconds, increasing slowly to speed 9 (scrape the sides).
Divide between ice block moulds and freeze until set firm.

Notes

Coconut-free

Replace the coconut water with a nut milk.

Make it creamy

Replace the coconut water with full-fat natural yoghurt or coconut yoghurt.

No banana

Replace the banana with mango.

Add Protein

I often add a scoop of a wholefoods protein powder. GoodnessMe have a fabulous selection of clean protein powders, you can take a look HERE.

TIPS

I've set these ice blocks in brilliant (and low-tox) stainless steel ice block moulds which you can shop for HERE.
This recipe also makes a delicious smoothie (just add a cup of ice prior to blending it).

I hope your family loves this recipe. Post any questions or comments below.

Two Ingredient Coconut Cookies

October 12, 2015 | Healthy Lunchbox, Baked Sweets

These two-ingredient cookies are a simple and delicious treat that combines the natural sweetness of ripe bananas with toasted coconut. Perfect for a quick snack or a healthier dessert, they’re easy to whip up with just two pantry staples! Plus, they’re gluten-free and dairy-free, making them suitable for various dietary preferences. Enjoy these cookies as is, or get creative by turning them into yummy ice cream sandwiches!

Health benefits

These cookies are a fantastic source of natural energy, thanks to the fiber in shredded coconut and the natural sugars in bananas. They also provide healthy fats and nutrients, making them a guilt-free snack option that satisfies your sweet tooth.

Ingredients

The only two ingredients you need for these cookies are shredded coconut and a ripe banana. The more ripe the banana the more concentrated its natural sugars are. This makes them especially perfect for baking. Simple, wholesome, and delicious!

How to make Two Ingredient Coconut Cookies

To make these easy cookies, start by preheating your oven to 180°C (350°F) and lining a baking tray with baking paper. Toast the shredded coconut in a pan over medium heat until it’s lightly browned. Then, blend the toasted coconut with the ripe banana until it forms a fine mixture. Shape it into discs and bake until golden, which usually takes about 25 minutes.

Serving suggestions and how to store

These cookies are best enjoyed fresh but can be stored in the fridge for up to 3 days or frozen for a month. If they become soft, simply pop them in the freezer to crisp up!

Vary this to suit your dietary needs

You can also add a pinch of cinnamon or a dash of vanilla extract for extra flavor. If you’re looking for added protein, consider mixing in a scoop of your favourite protein powder!

The lovely Stace, from A Healthy Mum has been so generous to share a fabulous recipe from her ebook ‘A Healthy Lunchbox.’ The simple things in life are often the best. Made with just two ingredients, these cookies are a perfect balance of good fats and natural sugars. Combined, the result is something very delicious.

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4.63 from 8 votes

Two Ingredient Coconut Cookies

Two Ingredients in these super simple cookies - need I say more?

Prep Time5

Cook Time25

Total Time30

Course: Snack

Servings: cookies

Ingredients

75 g shredded coconut (¾ cup)
1 banana/s -must be ripe

Instructions

Preheat your oven to 180°C/350℉ (fan forced) and line a baking tray with a sheet of baking paper. Toast the coconut in a pan over a medium heat until it is lightly browned.
Add the banana to a blender with the toasted coconut. Pulse until the mixture comes together and the coconut is fine.
Shape the mixture into discs and space apart evenly on the baking tray. If the mixture is runny, spoon it onto the tray. Bake the cookies until golden (approximately 25 minutes).

Serving Suggestion

These cookies are delicious served as is or for something extra special, use them to make healthy ice cream sandwiches. If they go soft, pop them in the freezer and they will crisp up nicely.

Store

In the fridge for 3 days or freezer for 1 month

Notes

I'd love to hear how you like these simple snacks - post a comment below.

Tropical Smoothie

October 23, 2014 | Drinks & Smoothies

With the weather warming up, and my kids up with the birds for swim squads, a quick 5am pre-training session go-to is often this tropical smoothie (or a big cup of bone broth). Yes, this little mix happens to be ‘green,’ however rather than jump on the ‘green smoothies are the bees-knees’ bandwagon, I’m going to buck the current trend and put it out there that you don’t have to drink green smoothies to be healthy.

Personally, I don’t fancy the taste of many ‘green smoothies’ and I also don’t always like the way they make me feel. My gut is pretty cast-iron, but some ‘green smoothies’ leave me nauseous and upset in the tummy. I also find them often just too sweet with lots of fruit and flavours to ‘mask’ the bitter greens. Leafy greens are so good for you, but I really just prefer to eat my greens!

Interestingly enough, from an Ayurvedic and Traditional Chinese Medicine perspective, green smoothies are not always a good idea. There are a few reasons, one is that lots of raw vegetables can be harsh on digestion and difficult to digest (especially when you drink them, you’re not priming your gut to receive them by chewing first). Also if you drink smoothies icy cold this also significantly weakens digestion (cold food and drink is really not good on digestion which needs heat to do it’s job). Also the oxalate content of green smoothies is often very irritating too. Also ‘drinking’ food dilutes gastric acids again slowing digestion down further.

Which leads me back to this tropical smoothie, which just happens to be a little green, but also delicious. Simple smoothies like this can be a good way to sneak in some extra greens for leaf-hating kids (if they can get their head around the fact that it’s green of course)! But I’d urge you to keep trying with the real deal too.

As always, I have a couple of variations for you, including changing the colour!

Health benefits

The fat from the avocado is very soothing and helps to enhance the absorption of fat-soluble vitamins. The pineapple is a fabulous source of vitamin C and bromelain which is a potent anti-inflammatory and supportive to digestion. The coconut water is hydrating and along with the banana, is a great source of minerals.

This tropical smoothie is a delicious and refreshing blend of pineapple, banana, and avocado, perfect for a quick snack or light breakfast. The coconut water adds natural hydration, making it an energizing pick-me-up for any time of day.

Ingredients

This simple smoothie uses a handful of ingredients: fresh pineapple or orange, banana, avocado, and coconut water. It’s naturally sweet and creamy, with no need for added sugars.

How to make this Tropical Smoothie

Blend the diced pineapple or orange, banana, avocado, and coconut water in a high-speed blender until smooth and creamy. Add ice if needed to reach your preferred consistency.

Serving suggestions and how to store

This smoothie is best enjoyed fresh, but any leftovers can be frozen into little cups or ice-block molds for a quick, healthy snack on another day.

Vary this to suit your dietary needs

For a green boost, throw in a handful of baby spinach, kale or fresh mint. Want to switch up the flavour? Add raspberries to turn it pink. You can also boost the protein by adding a scoop of wholefood protein powder or replace the coconut water with nut milk if you’re avoiding coconut.

Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.

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5 from 5 votes

Tropical Smoothie

A simple, delicious, nourishing smoothie. The avocado adds a beautiful silky texture as well as filling good fats and loads of nutrition.

Prep Time5

Total Time5

Servings:

Ingredients

1 cup/s pineapple (approx) or orange, diced
1 banana/s
½ avocado/s
250 ml coconut water (1 cup)
Ice (if required)

Instructions

Blend together in a high speed blender until smooth and creamy.

Store

Leftovers can be frozen into little cups or ice-block moulds for a fast, healthy snack another day.

Notes

Green boost

If you want a green boost, add in a handful of baby spinach (the smoothie in the photo has this). Spinach is pretty flavourless so it hides very well behind most flavours in a smoothie. Fresh mint is also lovely with this flavour combo.

Change the colour

Add raspberries to turn it pink.

Boost the protein

Stir through your favourite protein powder. I love using this collagen protein—it’s flavourless, so it works beautifully across all kinds of recipes without altering the taste.

Coconut-free

Replace the coconut water with a nut milk.

Fruit Whip – with a little hidden goodness

August 6, 2013 | Breakfast, Healthy Lunchbox, After School Snacks

A healthy breakfast, after school or weekend snack or dessert for kids and adults alike…this filling, delicious Fruit Whip is just the thing. Just don’t tell them about the secret creamy ingredient – avocado!

The first time my daughter saw me put the avocado in the Thermomix, she went into protest mode. She had no where to go though when I told her that it was the way I had made it for many years! She had to get over it because she just loves the taste and creamy texture! But for very fussy kids, you may want to distract your kids when the avocado goes in to begin with!

Health benefits

This Fruit Whip is so much more nourishing than a banana smoothie. Avocado is a fibre rich source of potassium, healthy fats and many essential vitamins and minerals. It’s anti-inflammatory and supports heart, brain and eye health. There’s more potassium and plant given goodness from the banana and anti-oxidant rich berries. The natural yoghurt is important for digestive health. For more on the health benefits of yoghurt and my favourite brands, click here. This Fruit Whip is a nutrient-dense, energy-boosting snack that kids (and adults) will love.

Ingredients

You’ll need an avocado, banana, frozen berries, plain yoghurt (or Greek yogurt) , a touch of honey or rice malt syrup for sweetness (if needed), and a dash of vanilla. Super simple and wholesome!

How to make this fruity, avocado smoothie

Toss everything into a blender and blend until smooth and creamy. If it’s too thick, just add a splash of milk or coconut milk to reach your desired consistency. Serve it in a cup, and you’re good to go! If you have a Thermomix we have also included instructions.

Serving suggestions and how to store

Serve it as is or freeze it into popsicle moulds or ice blocks for a fun, healthy treat. You can store leftovers in the fridge or freezer, and it’s perfect for lunchboxes as a frozen yogurt cup that softens by morning tea time.

Vary this carrot cake slice to suit

For a dairy-free version, swap out the yogurt for coconut yogurt or cream. Add a handful of spinach or kale for extra greens. Or give it a protein boost it with a scoop of vanilla protein powder. It’s super versatile!

For more delicious, healthy and easy to make wholefood treats, click HERE.

Fruit whip made with fresh fruit and hidden nutritious ingredients—light, creamy, and healthy.

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4.84 from 18 votes

Fruit whip - with a little hidden goodness

Fruit Whip is the ultimate quick and easy treat that’s perfect for breakfast, a snack, or even a healthy dessert. This creamy blend of avocado, banana, and berries comes together in no time, and I promise, no one will ever guess there’s avocado in there!

Prep Time5

Total Time5

Course: Breakfast, Dessert, Snack

Servings:

Ingredients

1 avocado/s (medium-large) flesh
1 banana/s
100 g frozen raspberries (1 cup) or blueberries or mixed berries
7 tbsp natural, Greek or coconut yoghurt
1 tbsp rice malt syrup, honey or maple syrup -optional
1 tsp vanilla -extract, paste or powder

Metric - US Customary

Instructions

Throw all of the ingredients into a high speed blender or food processor and blend until smooth and creamy (If using a Thermomix, blend for 30 seconds, speed 6-7).
Serve it in a cup with a spoon. You can add a little milk, coconut or almond milk if it is too thick or to turn this into a smoothie.
Trust me, they will NEVER know this has avocado in it!

Store

Store in an airtight container in the fridge or freezer.

Notes

Protein boost

I often add a wholefoods protein powder, especially when my kids have sport. GoodnessMe have a fabulous selection of clean protein powders, you can take a look HERE. Or add a tablespoon of chia seeds or hemp seeds or my Power Booster recipe.

Add some green

A few baby spinach leaves or kale leaves will increase the nutrition (but may make the colour a little unappealing). Your call.

Dairy-free and vegan

Replace the yogurt with coconut yogurt or coconut cream.

Popsicles

Freeze it into popsicle moulds for a super healthy frozen treat.

Frozen yogurt cups

This is great for the the lunch box. Freeze in little cups and by morning tea time it will be soft enough to eat. Remember to pack a spoon.

Fill a re-usable food pouch

Also a great food pouch filler (no spoon required).

Breakfast

I generally serve this with something like cheese and tomato on toast or boiled eggs as my kids enjoy a big breakfast.