Cocoa-Almond Baked Breakfast Quinoa

Cocoa-Almond Baked Breakfast Quinoa

Even though this recipe is called Cocoa-Almond Baked Breakfast Quinoa, it seems like the kind of breakfast you would feel wrong about having. Something that seems like a brownie couldn’t be healthful and nutritious for breakfast? But true they are!

They have a different texture. It is not a standard cake-like surface like cake or brownies but more like a light, mousse-type form. It’s a great way to utilize the leftover quinoa (maybe from supper the night before), and the recipe only requires 1 cup to prepare it.

They are a delightful variation from the usual breakfast appetizers. Pancakes, muffins, waffles and cereal but are super wholesome and abundant of protein. But, even though they are named as breakfast squares, you could undoubtedly prepare these whenever a hearty meal is in order.

Nutrient-filled quinoa, hemp seeds and milk add protein, fibre and necessary fatty acids to your day. Beat up over the weekend, and then have for breakfast throughout the week.

In addition to holding nutrient-dense, this morning bowl is also naturally flavoured with maple syrup and sweet with antioxidants thanks to cocoa powder. Pure fruit and a square of dark chocolate produce excellent toppings. If you’ve remained wary of quinoa porridge in the past, I invite you to give this one an attempt! The chocolate quality makes this bowl charming, mainly with a few melted dark chocolate on top.



  • 1 ½ cups of unsweetened almond milk
  • 1 cup of pitted dates
  • ½ cup of hulled hemp seeds
  • ½ cup of unsweetened applesauce
  • 1/3 cup of unsweetened cocoa powder
  • ¼ teaspoon of fine sea salt
  • 3/4 cup almond meal, divided
  • 2 cup of cooked quinoa
  • ½ cup of almond meal, divided
  • ¼ cup of almond meal – sprinkle



  • In a blender, puree almond milk, dates, hemp seeds, applesauce, cocoa powder and salt until well-blended and smooth.
  • Transfer to a medium bowl; stir in the cooked quinoa and almond meal.
  • Stir to combine thoroughly and pour into a parchment-lined 8*8-inch baking dish.
  • Scatter with the remaining almond meal and bake at 350-degree F, until firmly set about 1 hour.
  • Let it cool for 1 hour before slicing.




Add Comment