Dark Chocolate Quinoa Breakfast Bowl

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Grabbing a bite of our Dark Chocolate Quinoa Breakfast Bowl with fresh berries and banana

Truth be told, quinoa isn’t my first pick when it comes to grains. However, when disguised as a brownie-esque breakfast bowl, I’m all in.

If chocolate is involved, say no more.

Cutting board with quinoa, cocoa powder, vanilla, almond milk, coconut milk, and maple syrup for making a delicious vegan breakfast

This breakfast bowl is incredibly simple, requiring just 7 ingredients, 30 minutes, and 1 pot to prepare.

I’m typically an oats or granola fan, but the amount of protein and staying power in quinoa is hard to ignore – 1 cup cooked contains about 8 grams protein, 5 grams fiber, and tons of iron and magnesium! I can’t think of a better way to start the day.

Breakfast bowls filled with our gluten-free vegan Chocolate Quinoa Breakfast Bowls recipe

In addition to being nutrient-dense, this breakfast bowl is also naturally sweetened with maple syrup and rich with antioxidants thanks to cocoa powder. Fresh fruit and a square of dark chocolate make the perfect toppings.

I hope you guys love this bowl! It’s:

Not too sweet
& Perfect for fall

If you’ve been wary of quinoa porridge in the past, I challenge you to give this one a try! The chocolate flavor makes this bowl irresistible, especially with a little melted dark chocolate on top. Talk about good morning.

If you give this recipe a try, let us know! Leave a comment, rate it, and take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Fiber and protein-packed vegan breakfast of Dark Chocolate Quinoa Breakfast Bowls

Dark Chocolate Quinoa Breakfast Bowl

Simple, 7-ingredient dark chocolate quinoa breakfast bowl naturally sweetened with maple syrup and infused with rich cocoa powder! A healthy, hearty plant-based breakfast or snack.
Author Minimalist Baker
Wood bowl of our Dark Chocolate Quinoa Breakfast Bowl topped with fresh fruit
4.92 from 74 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 1 cup uncooked white quinoa
  • 1 cup unsweetened almond milk (plus more for serving)
  • 1 cup coconut milk (light canned, or the beverage in a carton)
  • 1 pinch sea salt
  • 2 Tbsp unsweetened cocoa powder
  • 2-3 Tbsp maple syrup or coconut sugar
  • 1/2 tsp pure vanilla extract (optional)
  • 3-4 squares vegan dark chocolate (roughly chopped)

FOR SERVING optional


  • Thoroughly rinse quinoa in a fine mesh strainer for 2 minutes, using your hands to sort through and pick out any discolored pieces or pebbles that may remain.
  • Heat a small saucepan over medium heat. Once hot, add rinsed, drained quinoa and toast for 3 minutes, stirring frequently, to dry up water and slightly toast.
  • Add almond milk, coconut milk, and a pinch of salt, and stir. Bring to a boil over high heat, then reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally. If it stops simmering, increase heat to medium-low. You’re looking for a slight simmer throughout the cooking time.
  • Once the liquid is absorbed and the quinoa is tender, remove from heat and add cocoa powder, maple syrup and vanilla (optional). Stir to combine.
  • Taste and adjust flavor as needed. Add a bit more almond milk if you prefer the texture thinner. I added more cocoa powder and maple syrup for a more intense chocolate flavor.
  • Serve each bowl of quinoa with a small square of vegan dark chocolate, and any other desired toppings (listed above). I preferred mine with a bit more coconut milk, hemp seeds, and fresh fruit (optional).
  • Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave, or in a small saucepan with additional almond milk to add moisture back in.


*Nutrition information is a rough estimate calculated without dark chocolate or any other additional toppings.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 236 Carbohydrates: 40.9 g Protein: 7.5 g Fat: 6.7 g Saturated Fat: 3.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 120 mg Fiber: 4 g Sugar: 9 g

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My Rating:

    • Support @ Minimalist Baker says

      Hi Brianne, we think the texture is best when fresh and we haven’t tried freezing ourselves so we cannot guarantee results. Let us know how it goes if you give it a try!

  1. Kara Goodrum says

    Can I ask why you cook it uncovered? We’ve always covered our quinoa when we cook it; but I’m wondering if for this specific type of recipe it needs to be uncovered? Thanks

  2. Tonya says

    This is one of my favorite breakfast bowls now! Sometimes I use dried cranberries and sometimes bananas. It is yummy!

  3. Andrea Watson says

    I made this for breakfast today and it’s so delicious! I can’t eat oats, so this really appealed to me. I didn’t have almond milk, so I used Flax and it still came out great! I topped with fresh strawberries. I’ll be enjoying this for breakfast quite often I think! Thank you so much for the recipe. Your recipes have never let me down. Always delicious!

    • Support @ Minimalist Baker says

      Aw, we’re so glad you enjoy our recipes, Andrea! Thank you for your kind words and lovely review! xo

  4. Cindy says

    I have never made teff. Have you ever toasted it lightly in oil in the pan before cooking? Could you try it in the instant pot if you have one? That is how I made this recipe using the rice setting. Maybe adjust the amount of water? A 1:1 ratio of teff to liquid keeps the seeds intact and al dente, according to what I read online. I think I might have to buy some teff and try it out!

  5. Cindy says

    This was delicious. I did change a few things, but I am certain it would have been just as great if I had not. First off, I halved the recipe. In place of the maple syrup, I used Cream of Coconut (not to be confused with coconut cream), because I had some open in the frig. I used all coconut milk because that is all I had. I made it in the instant pot on the rice setting. Next time I will make the whole recipe and maybe grate in some orange peel as I love chocolate and orange together. I plan to try this with amaranth and buckwheat as well. Thanks for this delicious inspiration. I think this would also make a delicious, healthy dessert!

    • Support @ Minimalist Baker says

      Ooo, love the idea of adding orange! So glad you enjoyed this recipe, Cindy! Thanks for the review!

  6. Kate says

    I was initially skeptical, because I’m not a huge sweet breakfast fan, but I love quinoa and thought I’d give it a try. I’m so glad I did, because it’s definitely going into my regular rotation! I topped mine with sliced banana instead of chocolate, and am going to experiment next time with crushed pistachios and/or a drizzle of peanut butter. Thanks, as always, for the delicious, wholesome, and filling recipe!

  7. Donna says

    I was looking for gluten free recipes for my MIL who has Lupus. THIS is going to make her very happy and be quite the treat. I left out the chocolate pieces and sliced strawberries instead. Thank you for always posting great recipes, this one is exceptionally easy and so, so good!

  8. Clara says

    I made this receipt this morning for breakfast, and it was delicious! I’ve made quinoa for breakfast before, but I prepared it more like oatmeal (with water) and found it too bland. This was so much better!

    I topped with freeze dried raspberries (well… stirred in at the end with the cocoa powder), sliced almonds, and mini chocolate chips. The tartness of the raspberries really helped. I found the recipe, as written, too sweet… even though I only had 2.5T of maple syrup. Will try with only 1.5T maple syrup next time. Also plan to play with other seasonings – maybe cinnamon and cayenne, etc. Seems really versatile, and appreciate having this base receipt to work from.

    • Support @ Minimalist Baker says

      Yay! Thanks so much for such a thorough review and for sharing your modifications, Clara! So glad you enjoyed this recipe!

  9. Reger says

    Hello! Anyone know if this could be adapted with teff grain in place of quinoa? I’ve had trouble with teff turning stiff/sticky and would love to know if it could be made with to act more like quinoa for a breakfast.

    • Support @ Minimalist Baker says

      Hi Reger, we’ve had a similar experience with cooking teff and unfortunately don’t have a solution! Perhaps another reader will be able to chime in?

  10. katniss says

    Do you think I can use this recipe chocolate hazelnut overnight oats recipe to make the chocolate milk, and then just cook the quinoa with that? I’m trying to use dates as the sweetener so that there is no added sugar. Thanks! :)

  11. Barbara says

    I have made this so many times now. Then I go for a bit resorting to quicker options and then I remember. It is so good and so great to have something a little out of the ordinary to reach for. I have also made it using burnt sugar syrup and hazelnuts as a sort of treacle flavor. That’s pretty good too. All good if you have fresh berries.

  12. Annie says

    This was delicious! Banana topping is a must, so good with the chocolate! I’m looking forward to tomorrow’s breakfast!

  13. Cheyenne says

    At first I was skeptical of this recipe only because I am weird about textures of food like oatmeal. However I tried this and it is a breakfast game changer!! Absolutely delicious. The only thing I modified to give it some extra texture was that I added some low fat honey granola to top. Will definitely be making again.

  14. Michele says

    I would love to try the chocolate Quinoa breakfast bowl. I live alone so making a recipe with 4 serves is too much,especially if I’m trying it for the first time. I’m hopeless at trying to reduce amounts to give me 1 serve. I have this problem with just about everything 😿

    • Support @ Minimalist Baker says

      Hi Michele, you can change the number of servings to just 1 and the recipe will adjust the amounts for you!

    • Belinda says

      Very delicious, this dish is now in my weekly rotation. Love the taste the bananas gave, it balanced out the deep rich taste from the cacao powder that I accidentally used 🤣. Bc I used the cacao powder I did not find the need to add the dark chocolate.

      I loved this , I shared it with two of my sister so far.
      Thanks 😊

  15. Danielle says

    How could I adapt this to left over quinoa already cooked in water? Made it before super yummy!! But didn’t get the liquids right…trying again!

    • Support @ Minimalist Baker says

      Hm, we’re not sure how that could work! It would be more liquidy/not creamy, or if cooking longer, the quinoa would end up more mushy.

  16. Rose says

    Hi there, I just made this and am soooo thrilled that I decided to make a double batch – delicious! I was sceptical…love quinoa and love chocolate, but didn’t really appeal to me as a breakfast idea. BUT, I was looking for a health bedtime snack and I found it! I used soy milk and it didn’t taste like soy – the beauty of chocolate – it can disguise anything. Like others, I had to ultimately add about a cup more milk at the end as the liquid was absorbing a bit too much. Anyway, thank you – it’s gorgeous!!

  17. Aydia Johnson says

    I’m so excited to make this! I’m wondering if multicolored quinoa will work in replacement of white quinoa?

    • jacquie says

      before i was vegan i made this using cow’s milk (we didnt have non dairy milk) and it was sooooo good!! i had leftovers that i ate as dessert the next day. now when i make this i use all oat milk. its amazing.

  18. Aleisha says

    I’m excited to try this! I’m wondering if I can substitute the coconut milk for all almond or soy milk?

  19. Gloria says

    I love this recipe, especially because I can use dark chocolate and cocoa. I made it using my Ninja Foodi and followed Malini’s instructions, done in under 4 minutes, yesssssssss. It came out delicious, I will now make this instead of oatmeal for breakfast. Now I’ll have to find other recipes using oatmeal 😃. Thank you for your recipes, none of the recipes that I have made from your website have failed. I share your site with everyone I can.

    • Support @ Minimalist Baker says

      Aw, we’re so glad you enjoy our recipes, Gloria! Thanks so much for sharing! xo

  20. Stacy says

    Another yummy recipe! Thank you. :) I topped our bowls with dried cherries, dark chocolate chunks and hemp seeds, which made a dreamy, dessert-like, good-for-you breakfast. All of my kiddos loved it. Win!

  21. Marlene says

    I followed the recepie exactly exept I used all oat milk for the liquid, and topped it with some almond butter, raspberries and dark chocolate and it was perfect!! I love how it feels like you’re eating dessert while eating quiona for breakfast, Thank you for this recepie <3

  22. Bexter says

    I cook quinoa in large batches, divide it into portions for different recipes. How much does 1 cup uncooked quinoa equate to when cooked?

  23. izzy says

    This actually turned out really good to my surprise (no offense!) I wasn’t sure how good quinoa would be for breakfast but I’m trying to eat healthy nutrient packed breakfasts while I’m in quarantine at home… totally recommend trying this. And the cocoa powder is a must by the way. It’s a game changer. Plus I don’t feel guilty eating this even though it tastes so delish.

  24. Karla says

    Is this a recipe you could make ahead of time? I am looking for some breakfast ideas that I could make the night before and just heat it up.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah! That should work! When reheating add more dairy-free milk as needed to rehydrate.

  25. Amanda says

    Truly a miracle recipe. When oatmeal isn’t sounding good, this recipe saves the day. I’ve made this now 3 days in a row it’s so good. I do substitute the mills for just oat milk and do not use coconut sugar- just a dash of the maple syrup, Use no additional chocolate, and It’s still perfect. Thanks for the recipe!

  26. Heather says

    This was delicious! After having my gallbladder removed I was in a strict diet and this was perfect for breakfast. I didn’t have any coconut sugar on hand so I used granulated brown sugar. I added dark chocolate chips, banana and coconut flakes as a topping. Will definitely be making this again!

  27. Elisa says

    I didn’t have coconut milk, so just used unsweetened vanilla flavored almond milk. I also made the mistake of trying to put the lid on on low heat when my toddler was a little too quiet for my liking—the almond milk adds a frothiness that’s not present in water, and it boiled over almost immediately. I had to add more almond milk as it cooked, but it turned out creamy with just a little crispy crunch at the end.

    We didn’t have dark chocolate, so I added a small sprinkling of milk chocolate chips and stirred it in while the quinoa was still warm (with a toddler, it always seems like we eat food at colder than recommended temperatures).

    I added a bit more almond milk and banana slices to my bowl, while my husband ate it plain. I also gave some plain to my 15-month-old (it has the consistency of sticky rice and was easy for him to pick up). Toddler approved and asked for more!

    I enjoyed the slight chocolate and nutty flavor, and tomorrow I’m going to add strawberries!

    I also hope to try it in the instant pot in the future so there’s less hands-on time.

    • Malini says

      Hi. I made this in the instant pot and it came out perfectly. First roast the quinoa in sautee mode for 2-3 minuted while stirring. Then add the liquids, mix and cook for one minute on high pressure. Let it sit for 10 minutes before opening. I love this recipe. So healthy and delicious. Thanks.

      • Support @ Minimalist Baker says

        Thanks so much for sharing, Malini. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  28. Deanah says

    I’m not a fan of quinoa – I could never get it to work for me, and then… I found this recipe!!

    Absolutely perfect! I made it exact to the recipe and topped with additional coconut milk (not much), fresh blueberries and fresh strawberries. Loved it!

    Thank you for sharing.

  29. Carolina says

    I looooved this recipe! It’s very easy to make and it’s delicious. It Tastes like dessert and it’s actually healthy and good for me. Everyone should give this a try.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Carolina! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  30. Annette says

    Sooo yummy!! And even my very picky teenager loved it . . . Putting it in my arsenal of early morning, high protein, high school breakfast options!

  31. Lara says

    This is a great replacement for people having gluten allergy or other special diets. When I made this I used only coconut milk (very light, not the cream) and I had to use a lot more than 2 cups of coconut milk. 2 cups dried up immediately and in order not to burn I had to add something like 2 cups in addition. Nobody else in the comment system seems to have this problem. I’m wondering what I’m doing wrong.

    • Support @ Minimalist Baker says

      Hmm, that’s rather odd! Usually quinoa requires a 1:2 ratio dry quinoa to liquid. Is if possible that you used quinoa flakes instead of regular quinoa?

    • Kendyl says

      I also had this problem! I usually bring my quinoa to a boil and then cover it, and this recipe calls for it to remain uncovered through the cooking process – so I think that is why I needed the extra liquid. Wasn’t an issue, just required closer monitoring.

  32. Crystal says

    Thank you for sharing this recipe! This is now one of my go-to favorites!

    Question also – where did you get these bowls? They are ADORABLE and I must have them for my kitchen!

  33. Kristin says

    Made the quinoa in my quick pot and while it was cooking I got everything else together. In 20 min it was ready. I added coconut 1tbs, sunflower seeds and pistachios I tbs each, raspberries and 1tsp chia seeds. It was so filling I ate light at lunch but what a great way to start the day easy all plant based and so good. I’ll make it again but I have a few servings left in the fridge

  34. Amy says

    This is my all time favourite breakfast! Thank you Minimalist Baker for bringing this bowl of joy into the world. I use frozen raspberries and a square of dark choc to finish it off. There is nothing better than this breakfast.

  35. Bree says

    This has been on my list to try for a long time. It’s definitely going to be a go to weekend breakfast recipe for sure! Super easy to make and super delicious!

    • Support @ Minimalist Baker says

      We haven’t tried it with only coconut milk, but think it could work! It may be a little heavy, so if he can have a different non-dairy milk such as cashew or hemp, that might be a better substitute for the almond milk. If you give it a try, let us know how it goes! xo

    • Support @ Minimalist Baker says

      Hi Kim, we don’t think it will be quite as creamy, but it should work! Hope that helps!

  36. Payton says

    This was the perfect (one day early) valentine’s day breakfast! Delicious, chocolatey goodness that still feels healthy. I didn’t have almond milk on hand so I used a full can of coconut milk and a bit of regular cow’s milk and it turned out great. Thanks for the wonderful recipes!

  37. TRACY HARP says

    I made your recipe exactly as written, using 2T of coconut sugar as my sweetener option. It was delicious with a bit more milk, blueberries, strawberries, a half sliced banana and a sprinkling of walnuts. I reheated the other 3 portions over the next 3 days. It was a welcome change from my usual oatmeal and fruit. The chocolate made it seem like an extra treat.
    Today I wanted to see if I could do it in the instant pot, I love the set it and forget it feature of the IP. I toasted the quinoa on the saute setting for a couple of minutes, than added the coconut and almond milk and salt. I set the IP for 1 minute and let it do a natural pressure release. I removed the lid and stirred in the cocoa powder, vanilla and coconut sugar. It worked perfectly. Now I have breakfast portioned out for the rest of the week. Just wanted to share in case someone else wanted to try the IP method.
    Thanks for all your wonderful recipes!

  38. Julia says

    I love this dish! I’ve made it for groups of 100 multiple times and it is loved by all who eat it! It is easy to make for large groups with varying dietary needs. We’ve enjoyed various toppings and “milk”combinations. It is also so simple to make for one or two people. This is by far one of the most delicious ways to eat quinoa. Thank you!

  39. Marta says

    If you don’t like the texture of oatmeal, try this! This is the first warm breakfast porridge that I liked – finally! Winter is saved! :D

    I tweaked the recipe a bit because I don’t like coconut milk, so I just used double almond. I also used honey as the sweetener and for serving I used toasted almond flakes (very nice crunch and flavour), frozen mixed berries for some warm/cold contrast and some peanut butter for additional protein. I didn’t really use any precise measurements and it still worked out fine. I plan on making a variation with apple sauce and cinnamon, though I bet that’ll be delicious as well. Thanks for the recipe!

  40. Sarah says

    This is one of our favourite breakfast bowls on cold days. My daughter once had the idea of adding orange – so I added the grated rind of one orange to the quinoa as it’s cooking and decorate the top with pieces of orange. Since then we’ve never looked back! Dark chocolate and orange work really well together here – it gets our day off to a perfect start!

  41. Fit Dad Plan says

    Having decided and started a fitness plan, I began with meals. I beleive breakfast is the best meal of the day. So I searched the web for pages with insighte which is how I came across your page. I just wanted to say thanks for sharing.

  42. Becky says

    I loved this recipe, didn’t have maple syrup so used a bit of sweetener and was still perfect. Looking forward to making up a big batch for the week.

    • Support @ Minimalist Baker says

      Hi Mina! For oats, I’d add almond milk, coconut milk, and a pinch of salt, and stir. Bring to a boil. Stir in oats and reduce heat to medium; cook, stirring occasionally, for 5 minutes. Remove from the heat, cover and let stand for 2 to 3 minutes. From there, I’d proceed to step 4 through 7, adding cocoa powder, maple syrup and vanilla (optional). Hope this helps!

  43. Cham says

    I love your blog and every recipe I’ve tried has been a hit! This quinoa bowl allowed me to take a break from my traditional oatmeal breakfast. I’m not a fan of dark chocolate so I topped mine with strawberries, blueberries, and shredded coconut. What a hit!!! Thanks for the recipe!

  44. Valerie says

    This recipe is delicious! I loved it! Have made “breakfast quinoa” before but never with chocolate – it really adds a great sweetness and flavor. I used an unsweetened almond/coconut milk blend (from the carton), and then topped it with shredded coconut, chia seeds, chopped pecans, a small spoonful of almond butter, and 1/2 a banana. Great breakfast option!

  45. Beth Powers says

    I made this tonight for breakfasts for the next couple days. It was so delicious that my daughter and I each had a small bowl as a snack. I added 2T of maple syrup and a little bit of brown sugar, as well as the vanilla. I also added about 1/3 cup of warm coconut milk to it at the end as it seemed to need some more moisture. I have some raspberries, bananas, chia seeds, coconut and sliced almonds to add on top tomorrow, but it was delicious without any of those things too! Thank you!

  46. Trixie says

    I loved it! I serve mine with strawberries, my husband thought it was weird but I didn’t actually make it for him, I made it for me to have at work!

  47. Llllaha says

    This looks so good!! My boyfriend hates oatmeal so we’ve been looking for a hot breakfast that we both like and is vegan and very filling like oatmeal is. So excited to make this one! :)

  48. Salma says

    So i made this a few months ago for the first time and my family LOVED it! Now its our go-to breakfasts on weekends! Never been a fan of quinoa before this, but now we are obviously. Amazing recipe! The only thing i had to do was increase the almond milk to an extra 1/2 cup coz the quinoa is never fully cooked otherwise but i assume that’s cuz of the type of quinoa /brand perhaps.

  49. Amber says

    This is delicious! I didn’t add the dark chocolate at the end, but added 2 tbs chia seeds and some cinnamon to the pot plus a half a banana per serving. It has a peanut-like flavor! Does the nutty taste come from the quinoa?

  50. Kyla says

    This is soooo good. I was hesitant at first but am so glad I tried it! And if you think it couldn’t get even better, melt some frozen strawberries and it makes it 10 times better! Thank you for coming up with this recipe!

  51. donna says

    Made this today with just a few tweaks according to what I had in the cupboard at that point :0). It was incredibly delish. I shared the link and the recipe with a FB I belong to with an 8K membership so hopefully, you’ll get a few visitors from it. Love your site and the info you shared!

  52. Madeleine Scerri says

    Just made this for dinner (yes healthy cereal for dinner!) and I love it! I didn’t have coconut milk so had to make do with almond milk and some added unsweetened desiccated coconut. I topped it with one of your granola recipes.

    Looking forward to trying it with the coconut milk too!

    • Support @ Minimalist Baker says

      Yes! Reheat in the microwave, or in a small saucepan with additional almond milk to add moisture back in.

  53. Brooke Pettit says

    I didn’t have whole chocolate, but it still tasted delicious! I just used lots of fresh fruit to make up for it. I would definitely make it again!

  54. Mel says

    This was so good!! I usually hate the taste and texture of quinoa. This by far was one of the best breakfast meals I have ever had. 5 stars. It would not let me rate it for some reason.

  55. Bev says

    Made it and it was absolutely delicious. I had to add more almond milk/coconut milk as it cooked. I mixed the chocolate/syrup/vanilla together before I put in the quinoa. Added chia seeds on top. DELICIOUS….thank you so much for this great recipe….

  56. Luisa says

    Hello. I’m from Portugal, I see this recipe and I want to give it a try…
    but I only have tri color quinoa. Can I do this recipe with that or should I buy white quinoa?
    Thank you so much.

  57. Sara says

    Made this the night before to have it for breakfast this morning. AMAZING! I made a 1/2 recipe & didn’t add the chocolate chunks; it was rich enough for me as is. Truly tasted like delicious cocoa puffs, but it’s healthy, plant-based, and will keep you going until lunchtime. I enjoyed it with a dollop of peanut butter in the middle and some fresh strawberries. Thank you so much!

  58. Rachel says

    I just made this and have only had quinoa once in my life but I will be making it a lot more now with this recipe!! I added raspberries and a few dark chocolate chips! Mmmm!

  59. Alice Gilchrist says

    The chocolate and coconut quinoa bowl was tasty and surprisingly filling. I liked the rich cocoa and maple syrup flavor and I also added dried coconut and coconut yogurt which was nice :) Happy to find more than edible vegan recipes- thanks minimalistbaker!

  60. Juliana says

    I tried this recipe out and it was fantastic! I made it without the dark chocolate bits but it was still deliciously chocolatey. It was just for me, so I stored it in Tupperware in the fridge – it reheats very nicely. To each warm serving I added one sliced banana and a few strawberries. This would be a great PMS/menstrual food!

  61. ARI says

    OMG this was AMAZING! Thank you so much Dana, I had some quinoa I really did not want to throw away, but I just don’t like the flavor. HOWEVER, my alarm this morning was your recipe and I have enjoyed every spoon…even my husband and daughter liked it. Thank you for being so creative!

    I am not totally vegeterian, but I love that I can always make your recipes with what I have on hand.

  62. Sage says

    I can’t wait to try this. Maybe it’ll encourage me to wake up in time to have breakfast! Dressing up protein and fiber with chocolate? Yes please.

    As a side note, where it says “weary of quinoa”, you probably meant “wary”; weary is “tired of”, but wary is “cautious or unsure”.

  63. Rachelle Schoenemann says

    Thanks for sharing this amazing recipe with us, I liked it so much I posted it on my blog. My kids thought I’d lost my mind when I served them chocolate for breakfast, and I didn’t tell them they were actually eating something healthy ;-)

  64. Elisa says

    I only made this because it’s one of your recipes. I’m so glad I did. Totally delish and very filling. I didn’t have any almond or coconut milk so whizzed up a spoon of almond butter and coconut flakes in the blender with water. Yum!

  65. Elizabeth B says

    This is fantastic thank you! We have made the recipe so many times that we now double the recipe in the beginning (up to the point of adding cocoa powder) and savor all week. Love your recipes! Sometimes we add the cocoa powder, sometimes we skip it – but it’s always delicious.

  66. Diane says

    I made this this week for breakfast and it was delicious! I made it with light canned coconut milk. I didn’t have berries but I topped it with coconut “whipped cream”, shredded coconut, and a piece of sea salt dark chocolate. So decadent and yet still fairly healthy. Thanks for the great recipe!

  67. Carmen says

    I love your pictures and easy recipes!! I’m not a vegan, so is it possible to substitute the almond milk and coconut milk for regular cow’s milk?

  68. Matt says

    Ah! This looks amazing. I have never had quinoa before (I know!). I think this post is a calling from the chocolate gods that’s it’s time to hop on the quinoa train.

    Heading to the grocery store now!

  69. Camila says

    Im sorry, I prepared it this morning and I didnt like it. Are you sure about the 2 tbsp of cocoa powder? It was really strong and in your pictures your quinoa doesnt look as chocolatey as mine did. It was fluffy either, it was was kinda sticking together, the liquid didnt dry even after 25 minutes of bubbling throughout the time. I liked the taste initially, event thoug my family didnt. Then I kinda got here full and couldnt take anymore, like a little nauseated even. I probably did something wrong, not sure what, though.

  70. Christine says

    Hi, I eat it every morning. Then I am full for the rest of the day until lunch!!! Just love it that there is Dark Chocolate in it, but I use Granola instead of quinoa. And cinnamon is also very tasty in it!

  71. Kathy says

    This is AMAZING!
    I try to tell my friends how good it is and they think I’m crazy, lol.
    I actually eat it as dessert, I warm it up, put a little extra coconut milk on it, break up about an ounce of 86% dark chocolate bar, and lots of fresh blueberries to top it off.

  72. Silvia says

    **Dana, are you aware that the format of the “printer-friendly” version of your recipes is, well, bizarre and not the usual much more aesthetically pleasing format??**

  73. Francesca says

    YUM! I had the chocolate quinoa bowl this morning just to try something different from my usual smoothie routine and it was amazing! I will definitely be making this on a regular basis. The only change from the recipe that I made was that I did not have coconut milk so I just used unsweetened almond milk. I halved the recipe also, so the cooking time was less than 20 minutes. I added the vanilla and some banana and it was perfect. Thanks Dana!

  74. Lisa says

    This was so good! The best part was adding a square of dark chocolate and having it melt into the quinoa and fruit <3

  75. W. A. P. says

    Dear Dana:

    I discovered your dark chocolate quinoa breakfast bowl recipe on the internet. Now the recipe requires almond milk, coconut milk, and maple syrup or coconut sugar. Here are some questions which you should answer:

    1. Would you replace the almond milk and the coconut milk with whole milk or any other
    non-dairy milk that is not soy milk?

    2. Which sweetener would you use to replace the maple syrup or coconut sugar?

    3. Will you be able to come up with a nut-free, sugar-free, and syrup-free type of the dark
    chocolate quinoa breakfast bowl recipe?

    If you have the answers to all of the questions, please send your response to me as soon as possible. I thank you in advance and hope to receive your reply.

    Best regards,

    W. A. P.

  76. Jessica Suchy says

    Never thought I’d eat quinoa for breakfast… I LOVED this! It was soo good I had to make it twice because my boyfriend ate the whole pot to himself! Really killer with strawberries, and you can use normal milk. I used Vanilla almond milk, and it made it sweeter <3

  77. Phoebe says

    Just made this at home for dessert… It was amazing!! Added extra cocoa for extra chocolatey-ness…

  78. Gabriella Beck says

    This is SO GOOD. Perfect combination on chocolate and grains. Vegan and filling. Its the best thing to eat before a killer weight training session. I like how you can modify it and the prep time is no time! Super quick, very tasty, abd nutritional.

  79. Marc says

    I made this last week and it was UH-MA-ZING! I modified a bit by using steel-cut oats instead and added 3 cups of egg whites towards the end to really pack in some protein. I doubled the cacao and maple syrup and I can’t get over how delicious it is. This makes following my meal plan so much more enjoyable! :D

  80. Marianela says

    Healthy way to enjoy chocolate for breakfast. This is right up my fuddhist philosophy! Thank you for sharing! :)

  81. Olivia says

    was just wondering if I could use dairy milk as a substitute for both almond and coconut milk?

  82. Krystal says

    This was so good! I added a little more cocoa powder and maple syrup and a pinch more salt with that for a chocolatier flavor. I like the idea of adding cardamom and cinnamon Sarah. Next time!

  83. Sarah says

    I plan on making it with all vanilla coconut milk as I can’t have almonds. I plan on adding a little cardamom and cinnamon as I love how it tastes with chocolate! I bought strawberries, bananas and blackberries to put on top. Can’t wait to try!

  84. Starry says

    This was so yummy! I ending up cooking the quinoa for less time, and didn’t need as much cocoa powder, so I’d recommend tasting as you go along. My little bowl of quinoa was topped with fresh banana, dark chocolate, and chopped dates–absolutely delicious! Finally, I added some crunchy peanut butter to the final mix, because what’s chocolate without a TON of peanut butter? ;)
    Thanks for the great breakfast.

  85. Alyssa says

    Made this earlier in the week and ate it every night for dessert. Reheated very well in the microwave, just added some more almond milk to it and stirred it halfway through. It was the perfect dessert!

  86. Kelly says

    I made this for breakfast yesterday morning and it was DELISH! I never would’ve thought of using quinoa in a breakfast dish but wow! So so good!! The rasberries are a MUST! They complimented the chocolate really well! I used Agave instead of Maple Syrup because it was all I had, but I’m sure it would’ve been just as good with syrup!

  87. Haley says

    Yum! I love quinoa for breakfast and have had many quinoa/oatmeal mixes that are the consistency or porridge but never one with a rich chocolate taste like this one! This is probably my new favorite. I am planning to add hemp seeds, banana, and a sprinkle of cinnamon! Truthfully it is rich enough to do without the chocolate pieces added in (but mostly I don’t have any). Please post more breakfast recipes! It is the hardest meal of the day to pull off for us since we are not morning people!

  88. Laureen says

    I love this recipe! I’ve made this many times in the past month and it’s delicious and filling. I make this twice a week for breakfast my son (age 14) who loves it too. A couple of notes. We only use the cocoa and skip the chocolate chunks, it’s sweet and chocolatly enough without them. Also, the quality of the quinoa matters. A no-name generic brand stayed crunchy after extensive cooking even with adding additional almond milk. We used Arrowhead Mills organic quinoa for a creamy result.

  89. Adrienne says

    Hi Dana!

    I found your website a few weeks ago looking for healthy gluten sugar and dairy free meals and I am over the moon with all the amazing recipes of yours that I have made!

    I cooked up this quinoa dish this morning amidst running around getting the kids ready for school and it was AMAZING and very filling and satisfying! Even my husband who has been very wary of my health kick food ate it and liked it!!

    Thank you so much for all of these recipes and I will definitely be buying your book because I don’t want you to stop making new ones :).

  90. Marina says

    This looks delicious! Where can i buy that too-cute wooden bowl? I can imagine everything taste good from a bowl like that, LOL!

    Greeting from a ned reader from Norway :D

  91. Lori says

    Made this recipe this morning…absolutely delicious! Sweet, but not too sweet. I had mine with strawberries instead of raspberries. Even my daughter who can’t handle quinoa ate most of hers! She said, “That was middle delicious, but not my favorite.” Lol! The rest of us loved it though. Thanks for another yummy recipe!

  92. Ana @ Ana's Rocket Ship says

    I love quinoa- I just never have it because I HATE washing it!!!!! But washing it will be worth it for this breakfast!!!!

  93. Sonya says

    Had this for breakfast this morning. Didn’t have any berries si I chopped up some grapes and kiwi. Yummy stuff. Now to see how long I stay full!

  94. Yoshiko says

    The best way to cook Quinoa or Canihua (mini Quinoa) is to soak the grains overnight, or for at least 8 to 12 hours. When you cook it throw away the soak water. This causes the grain to sprout and gets rid of any bitterness from the natural saponin. You will find then that the cooked grain has a light and fluffy texture like that of couscous

  95. Cassie says

    Well, I sure hope that my mother doesn’t use up all the quinoa in my house; otherwise I wouldn’t be able to make this! I love the way you decorated the breakfast bowl~

  96. Annie says

    Made this this morning for my fussy pre-schoolers and it was delicious! Kept us full for longer than straight oatmeal porridge, and didn’t taste sickly sweet at all. (We’re not big sugar eaters, so I was worried about the sweetness)

    After some dubious (bland & heavy) quinoa breakfasts in the past I have come up with the following hacks:
    1. Pre-soak the quinoa overnight in water, with a little yoghurt. This allows the grain to sprout a little and is a lot easier to digest. Then rinse thoroughly and continue on as per the recipe.
    2. Add raspberries into the mixture and cook through the mix – the tartness counterbalances that ‘quinoa’ taste that my kids turn their nose up at. It rounds out the flavour nicely! Frozen raspberries work well for this purpose.

    Will be trying out some variations, as it is a great and satisfying base breakfast! Thank you!

  97. Sara says

    This looks AMAZING!! Will definitely have to try this one. Also just wanted to say a big hello from NZ – I recently started my own foodie website and you guys have been very inspiring – plus thank you for your blogger resources! :)

  98. Roxana says

    I’m not into quinoa at all, so this combination looked fabulous, so I tried it last evening and it was an absolute delight! I used rum and cinnamon instead of vanilla and added wallnuts on top! and it’s even better cold! I’ve just finished a small cupcake form (where I put what was left from the evening, so the kids would enjoy it even better)! Where and how I show you my pic??

  99. Ashley R. says

    This looks amazing! I have a peanut butter and apple quinoa breakfast bowl I make that the family loves so we will have to give this one a try.

  100. Nicole says

    This looks awesome! I’m a big fan of chocolate. I know you mentioned you’re a fan of oats. Have you tried this same recipe swapping out the quinoa for oats?

  101. Eve @ Baking the Day says

    I love the look of this bowl, chocolate for breakfast sounds perfect and with it using quinoa, I can’t wait to try it!

  102. Lucia @ The Foodwright says

    Chocolate and quinoa is a match made in heaven. This is the perfect breakfast! And the photos are simply beautiful, as always.

  103. Leah M @ love me, feed me says

    So sold on this heavenly chocolate-y breakfast goodness. This would definitely motivate me to get out of bed in the mornings ;)
    Have you ever tried quinoa flakes?! It’s quinoa but it cooks up like oatmeal!

  104. Sydney | Modern Granola says

    I’m so excited that you cooked the quinoa in coconut and almond milk. That’s been on my to-do list all month! This looks both gorgeous and delicious. Chocolate brownies for breakfast? I’m in, too!

  105. Emily | Robust Recipes says

    Chocolate for breakfast? Yes Please! I have been wanting to try quinoa for breakfast, but haven’t gotten around to it. Your photos are stunning, as always ?.

  106. tatin says

    I’m convinced the trick to get anyone into cooking is easy recipes paired with fantastic photos! I don’t think my stomach can stand chocolate so early in the morning, but maybe it could be a good substitute for our rice pudding dessert at home ;)
    Question: can i sub the quinoa for amaranth? i just happen to have some but i don’t know what to do with it…

  107. Lindsay @ A Runnaroundd Life says

    Looks so delicious! Your photography is just absolutely beautiful. It’s never not wow-ing me :)))

  108. Katrina @ Warm Vanilla Sugar says

    This looks so comforting. I never seem to make quinoa bowls but really love them! Appreciate this reminder..and you know? Anything with chocolate has me swooning.

  109. Kristina says

    I am a big fan of quinoa for breakfast. Normally in a baked form (I love premade breakfast). I never tride it as a porridge, but this one looks delicous!