Chocolate Quinoa Breakfast Bowl
Creamy, comforting and naturally sweetened, this chocolate quinoa breakfast bowl is a wholesome alternative to oatmeal that’s just as quick to make. It comes together in about 20 minutes and keeps well in the fridge, making it perfect for busy mornings, meal prep, or anyone wanting a warm (or chilled!) chocolatey breakfast that actually keeps you full.
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A Healthier Sweet Breakfast
Naturally sweetened with banana, with added protein and fibre from quinoa, this chocolaty porridge is a wholesome alternative to regular oatmeal that’s easy to love. Here’s why:
- With just 5 ingredients and about 15 minutes on the stove, it’s a great option even for busier mornings.
- You can enjoy it warm and cozy in winter, or chilled straight from the fridge on warmer days.
- It’s perfect for meal-prep. It keeps well for up to three days, so you can make a batch ahead for stress-free mornings.
What Is Quinoa?
Quinoa is a gluten-free, whole-grain carbohydrate (but not a grain) and a whole protein (containing all nine essential amino acids). Because of its nutritional profile, it’s an excellent addition to any vegetarian or vegan diet.
How Is Quinoa Grown?
Quinoa is harvested from tall green plants. The part that we typically eat is the seed, which means technically quinoa is not a grain but a seed. The seeds are harvested when the plant is very dry, and all the green leaves have fallen off the plant and all that remains are just the seed heads on a stalk. Chief growing areas of the world’s quinoa crop are in Peru and Bolivia, but it often comes from Ecuador, Colombia and Argentina as well.
Is Quinoa Healthy?
Quinoa has been labelled as a superfood due to its numerous health benefits. Here’s why:
- High in plant-based protein
- Low in fat
- Naturally gluten free
- High in fibre
- Provides many key vitamins and minerals, including vitamin B and magnesium
Is Quinoa Suitable for a Keto Diet?
No, quinoa is too high in carbs for the keto diet, and it also has a high glycemic index. This means it takes longer to digest, causing a slow rise in blood glucose and insulin levels, making it unsuitable for anyone trying to stick to a keto diet.
Can Quinoa Be Eaten Raw?
Quinoa can technically be eaten raw or uncooked if it’s first soaked and sprouted, however some experts believe quinoa should always be cooked and not consumed as a sprout. This recipe calls for quinoa to be cooked.
What Makes Quinoa Porridge Better Than Oatmeal?
Oatmeal, or rolled oats, are higher in calories and carbohydrates than quinoa, as well as lower in fibre and protein.
Ingredients and Substitutions
- Quinoa – Use white quinoa for the mildest flavour and softest texture. Red or tricolour quinoa will work but will be firmer and slightly nuttier.
- Milk – Any milk works: almond, oat, soy, coconut, or dairy. Plant milks make the recipe vegan.
- Banana – Adds natural sweetness and creaminess. You can replace it with 1–2 tablespoons of maple syrup or agave if you’re not a banana fan, or even honey if not vegan.
- Cocoa powder – Unsweetened cocoa powder gives the porridge its chocolate flavour. Dutch-processed also works for a richer, deeper taste.
- Agave syrup – Use agave, maple syrup, coconut sugar, or skip the sweetener entirely if your banana is very ripe.
How to Cook Quinoa Breakfast Porridge
Step One: Rinse and combine
Rinse the quinoa under cold water to remove any bitterness. Add it to a small saucepan along with the milk, mashed banana, cocoa powder and agave (if using).
Step Two: Simmer
Bring the mixture to a high simmer. Reduce the heat to low and cook for about 15 minutes, stirring often so it doesn’t stick to the bottom. If it starts bubbling too vigorously, lift the pot off the heat for a moment, reduce heat even more, stir and return it.
Step Three: Rest and serve
Remove the pan from the heat and let the quinoa sit for 5 minutes to finish absorbing the liquid. Spoon into bowls and serve warm, or add a splash of warm milk for a porridge-like texture. Cool completely if you prefer it chilled.
Meal-Prep Tips
This porridge easily keeps in the fridge for up to three days, which makes it perfect as a make-ahead breakfast. Here are a few tips for how to meal-prep your chocolate quinoa breakfast bowl:
- Let your quinoa cool in the pan to room temperature, then transfer it to individual containers (as many as you want your serving sizes to be).
- Seal with a lid and store in the fridge for up to three days.
- Before serving, reheat in the microwave, or eat at room temperature. If it’s too thick, add a few more splashes of milk.
Serving Suggestions
- Healthy topping ideas: Fresh berries, sliced banana, chia seeds or hemp seeds, toasted nuts, coconut flakes or a dollop of yogurt (vegan or regular).
- Indulgent toppings: Peanut butter, almond butter or hazelnut butter, maple syrup or honey, chocolate chips or dark chocolate chunks.
- More chocolate options: Chocolate chips stirred in while warm, a drizzle of melted dark chocolate, coconut + chocolate for a “bounty bar” style bowl.
Sweet Quinoa Breakfast FAQs
Absolutely. Replace the mashed banana with 1–2 tablespoons of maple syrup or agave, and add a splash more milk if needed.
Yes. Reheat in the microwave or on the stove with an extra splash of milk to loosen it up.
Definitely! It’s delicious chilled and makes a great grab-and-go breakfast.
Yes! It’s lightly sweetened and nutrient-dense. You can leave out the added sweetener for younger children.
Yes, if you prepare the porridge with non-dairy milk, such as soy, oat or almond milk.
Yes, quinoa is naturally gluten free, and this recipe doesn’t call for any other ingredients that might include gluten.
The recipe as written is for a single serving if you’re eating this for breakfast. As a snack or an after-dinner treat, it can be served as two smaller portions.
More Vegan Oatmeal for Breakfast
- Strawberry Overnight Oats
- Chocolate Overnight Oats
- Banana Peanut Butter Overnight Oats
- Basic Peanut Butter Overnight Oats
- Traditional Bircher Muesli
Click here for a full listing of vegan breakfast recipes.
Chocolate Quinoa Breakfast Bowl Recipe
Ingredients
- ⅓ cup (60 g) quinoa, dry
- 1 cup (240 ml) milk
- ½ banana, mashed
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon agave syrup, optional
Instructions
- Rinse and drain the quinoa.
- Place it in a small saucepan, add milk, mashed banana, cocoa powder and agave syrup (if using). Bring to a high simmer, then reduce heat to low.
- Cook for 15 minutes stirring often to make sure it doesn't stick to the bottom.
- After 15 minutes, remove the pan from the heat and let the quinoa sit for 5 more minutes.
- Scoop the quinoa into two bowls and serve as is, or add a splash of warm milk for a porridge-style texture. Finish with your favourite toppings, such as sliced banana, fresh berries, nut butter, or chocolate chips — or see the serving suggestions above for more ideas.
Notes
- Storing Instructions: let your quinoa cool in the pan to room temperature, then transfer it to individual containers (as many as you want your serving sizes to be). Seal with a lid and store in the fridge for up to 3 days.
