Dark Chocolate Quinoa Breakfast Bowl

This was delicious and such a unique way to use quinoa. It’s usually not my favorite grain, but I had a bag of it that I’ve been trying to use up. I think this is now my favorite way to eat it! The extras warmed up well on the stove with a little extra liquid added.

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

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!

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!

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!

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!

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!

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.

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.

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

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.

Yummo! Made it as written and delish!! Filling, too! Thanks for yet another terrific recipe!

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!!

This is my favourite breakfast! Great recipe!

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.

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!

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

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.

My new favorite breakfast bowl.. super creamy and not overly sweet thank you for the recipe ☺️

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!

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!

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.

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.

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.

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

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

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.

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!

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!

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!

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!

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!

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!