Healthy porridge recipe
Start your day right with this filling, nutritious, and creamy chocolate quinoa porridge. The porridge is made with healthy and wholesome ingredients and can be enjoyed for breakfast, brunch, or as an afternoon pick-me-up.
It is also vegan, gluten-free, and soy-free.
For more breakfast recipes, visit Breakfast bowls and jars.
Meet the ingredients
- Quinoa (check How to cook quinoa)
- Dry roasted hazelnuts (check How to roast hazelnuts)
- Bananas
- Flaxseeds
- Cinnamon powder
- Raw cacao powder
- Dates
- Rice or almond milk
- Maple syrup (optional)
Quinoa
Though technically a seed, quinoa is classified as a whole grain and is usually referred to as such. The most common versions available in grocery stores are white, red, and black quinoa.
Comparing to other grains, quinoa has a high nutritional content:
- Quinoa is relatively high in quality protein. It is considered a complete protein source, which means that it provides all nine essential amino acids.
- It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E, and antioxidants.
- It is naturally low in sodium, so it’s a great choice for a low-sodium diet.
- Quinoa is naturally gluten-free which makes it suitable for people who are sensitive or allergic to gluten.
How to use it
Quinoa has a crunchy texture and nutty flavor. It is usually cooked and added to salads, or eaten as a side dish or breakfast porridge. The seeds can also be sprouted, ground and used as flour, or popped like popcorn.
Quinoa – nutritional profile
100 grams of quinoa contains:
Calories: 368
Fat: 6 grams
Carbs: 64 grams
Protein: 14 grams
Fiber: 7grams
How to make it
SOAKING DATES: Put pitted dates in a bowl and cover them with water. Soak at room temperature for about an hour.
Chocolate quinoa porridge
- Rinse quinoa using a fine mesh strainer, then drain it completely.
- Place quinoa in a small pan or a medium pot with water.
- Bring to a boil. Reduce heat to low, cover, and cook for approx. 15 minutes. Remove from heat. If there is any liquid left, drain it well and let it cool down completely.
- Put cooked quinoa, bananas, roasted hazelnuts, flaxseeds, cinnamon powder, raw cacao powder, dates, maple syrup (optional), and approx. 200 ml plant-based milk into a high-speed blender and blend until creamy.
- If consistency is too thick to your liking, you can add a little extra almond or rice milk until you reach the desired consistency.
Serving suggestion
- Serve in bowls and top with blueberries and chopped roasted hazelnuts.
Tips and how-tos
How to cook quinoa
- Rinse quinoa using a fine mesh strainer, then drain it completely.
- Place quinoa in a small pan or a medium pot with water.
- Bring to a boil. Reduce heat to low, cover, and cook for approx. 15 minutes.
- Remove from heat. If there is any liquid left, drain it well and let it cool down completely.
How to roast hazelnuts
Roasting hazelnuts deepens their flavor and gives them a crisper texture. Here is how to do it:
- Preheat oven to 180 °C. Spread the hazelnuts in an even layer on the baking sheet. Place in oven and roast for 10-15 minutes. Stir or shake the tray every 5 minutes to help the hazelnuts to cook evenly.
- When the hazelnuts are browned and smell nutty, remove from the oven, and immediately transfer onto a plate or another baking sheet.
- Once they are cool enough, place them in a clean tea towel and gently rub together until most of the skins have come off.
Creamy Chocolate Quinoa Porridge is:
- Vegan (dairy-free)
- Gluten-free
- Soy-free
- Nutritious and filling
- Rich and creamy
- Healthy breakfast option
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Creamy Chocolate Quinoa Porridge
Equipment
Ingredients
- 60 g quinoa soak in water overnight (for about 8 hours)
- 250 ml water
- 2 medium bananas
- 1 tablespoon ground flaxseeds approx. 10 g
- 40 g dry roasted hazelnuts
- 1 teaspoon cinnamon powder
- 20 g raw cacao powder
- 6 dates soak in water for approx. 1 hour
- 180-220 ml rice or almond milk
- 1 tablespoon maple syrup optional
Topping
- blueberries
- chopped dry roasted hazelnuts
Instructions
- Rinse quinoa using a fine mesh strainer, then drain it completely.
- Place quinoa in a small pan or a medium pot with water.
- Bring to a boil. Reduce heat to low, cover, and cook for approx. 15 minutes. Remove from heat. If there is any liquid left, drain it well and let it cool down completely.
- Put cooked quinoa, bananas, roasted hazelnuts, flaxseeds, cinnamon powder, raw cacao powder, dates, maple syrup (optional), and approx. 200 ml plant-based milk into a high-speed blender and blend until creamy.
- If consistency is too thick to your liking, you can add a little extra almond or rice milk until you reach the desired consistency.
Serving suggestion
- Serve in a bowl and top with blueberries and chopped roasted hazelnuts.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
4 comments
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Thank you so much for your feedback! I’m glad you liked the recipe, hope your friends will like it too. Wishing you a great day!
Thanks for the us suggestion. As our chocolate pudding fruit tree has given us many fruit I reckon I’ll mix quinoa, flax seeds, banana, cinnamon and the black sapote. I’ll add plant milk if necessary.
I had to google black sapote, sounds really interesting. Don’t think I’ve ever tried it before.