Healthy porridge recipe
Start your day with a filling, nutritious, and creamy chocolate quinoa porridge. This comforting porridge combines wholesome ingredients for a satisfying breakfast, brunch, or afternoon snack. It’s vegan, gluten-free, and soy-free, making it suitable for many dietary preferences.
Meet the ingredients
- Quinoa (see How to cook quinoa)
- Dry roasted hazelnuts (see How to roast hazelnuts)
- Bananas
- Flaxseeds (ground)
- Cinnamon powder
- Raw cacao powder
- Dates (soaked)
- Rice or almond milk
- Maple syrup (optional)
Quinoa
Although technically a seed, quinoa is commonly treated as a whole grain. Typical varieties are white, red, and black. Quinoa is prized for its nutrition:
- Complete protein source, providing all nine essential amino acids.
- High in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E, and antioxidants.
- Low in sodium, a good option for low-sodium diets.
- Naturally gluten-free, suitable for people with gluten sensitivity or celiac disease.
How to use it
Quinoa has a pleasant nutty flavor and a slightly crunchy texture when cooked. Use it in salads, as a side, as a warming porridge for breakfast, or process it into flour. You can also sprout or puff the seeds for different uses.
Quinoa – nutritional profile
100 grams of quinoa contains:
Calories: 368
Fat: 6 grams
Carbs: 64 grams
Protein: 14 grams
Fiber: 7 grams
How to make it
Soak the dates: Place pitted dates in a bowl and cover with water. Let them soak at room temperature for about an hour to soften.
Chocolate quinoa porridge
- Rinse quinoa thoroughly in a fine mesh strainer and drain well.
- Place the quinoa in a small pan or medium pot with water and bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes. Remove from heat and drain any remaining liquid. Allow the quinoa to cool slightly.
- In a high-speed blender, combine the cooked quinoa, bananas, dry roasted hazelnuts, ground flaxseeds, cinnamon, raw cacao powder, soaked dates (drained), maple syrup (optional), and about 200 ml plant-based milk. Blend until completely smooth and creamy.
- If the porridge is thicker than you prefer, add extra almond or rice milk a little at a time until you reach your desired consistency.
Serving suggestion
- Spoon the porridge into bowls and top with fresh blueberries and chopped roasted hazelnuts for texture and brightness.
Tips and how-tos
How to cook quinoa
- Rinse quinoa using a fine mesh strainer to remove any bitter residue, then drain thoroughly.
- Combine rinsed quinoa with water in a small pan or medium pot and bring to a boil.
- Lower the heat, cover, and simmer for roughly 15 minutes until the grains are tender and most of the water is absorbed.
- Remove from heat, drain any excess liquid, and let it cool slightly before using in the porridge or other recipes.
How to roast hazelnuts
Roasting hazelnuts enhances flavor and adds crunch. To roast:
- Preheat the oven to 180 °C (350 °F). Spread hazelnuts evenly on a baking sheet and roast for 10–15 minutes, stirring every 5 minutes for even browning.
- When they are golden and fragrant, remove from the oven and transfer to a plate to cool briefly.
- Once cool enough to handle, rub the nuts in a clean towel to remove most of the skins.
Creamy Chocolate Quinoa Porridge is:
- Vegan (dairy-free)
- Gluten-free
- Soy-free
- Nutritious and filling
- Rich and creamy
- A healthy breakfast option
If you enjoyed this recipe, here are a few more favorites:
- Mango Turmeric Overnight Oats
- Millet Coconut Porridge with Blueberry Compote
- Chocolate Peanut Butter Overnight Oats
- Chickpea Chocolate Shake
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. If you post it on Instagram, tag @alltheworldisgreen so we can see your remakes.
Creamy Chocolate Quinoa Porridge
Nensi Beram
Equipment
-
High-speed blender
-
Mesh strainer
Ingredients
- 60 g quinoa soak in water overnight (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 in a fine mesh strainer and drain completely.
-
Combine quinoa and water in a small pan or medium pot.
-
Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes. Remove from heat, drain any excess liquid, and allow to cool slightly.
-
Blend the cooked quinoa with bananas, roasted hazelnuts, ground flaxseeds, cinnamon, raw cacao, soaked dates, optional maple syrup, and about 200 ml plant-based milk until smooth and creamy.
-
Adjust thickness with extra almond or rice milk if desired.
Serving suggestion
-
Serve in bowls topped with fresh blueberries and chopped roasted hazelnuts.
Nutrition facts
*The nutritional information provided is automatically calculated and should be used as an estimate.