Name: Quinoa Chocolate Porridge with Banana
Prep time: 3 min
Cook time: 15 min
Total time: 18 min
Yield: 2 people
Ingredients: 80 g quinoa (raw, rinsed); 240 ml milk, any (adjust the amount to suit your preference); 1 tbsp cocoa/cacao powder; 1 tbsp maple syrup (optional, see Notes below); 1 large or 2 small bananas (mashed); pinch of salt

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This naturally gluten free chocolate quinoa porridge is a delicious alternative to traditional oatmeal. It is satisfying yet light, full of goodness and low in sugar.

Quinoa porridge with cocoa and banana is very simple and quick to make. It can be sweetened naturally with just the banana and can be enjoyed either vegetarian or vegan. High in protein and fibre it makes a delicious breakfast idea.

Equipment you’ll need

Kitchen scale/measuring cup
Fine mesh sieve for rinsing the quinoa
Plate and fork for mashing up the banana
Small pot with lid and spoon

How to make chocolate quinoa porridge: step-by-step

1.In a saucepan combine the quinoa with the milk, add a pinch of salt, cover and bring to the boil (take care not to let the milk spill out of the pot). Lower the heat and simmer, covered, for 12 minutes.

Quinoa with milk in saucepan with spoon.

2. Add the cocoa and maple syrup (if using) and stir thoroughly. Cover and simmer for about 3 more minutes stirring once or twice.

Quinoa with milk and cocoa powder in saucepan with spoon.

3. Remove from the heat, stir in the mashed banana, add a splash of milk if needed and serve.

Chocolate quinoa porridge with mashed banana in saucepan with spoon.

If you like this recipe you might also like chai porridge with passion fruit.

How to prepare the banana for quinoa breakfast porridge

You can use different ways of preparing the banana. The quickest is to mash it, as I have done in this recipe. But you can also bake it, which will release more sweetness and flavour from the banana. See my whole wheat banana bread recipe for instructions on how to bake bananas.

You could also chop the banana and fry in a little butter until golden and then add into the porridge (without mashing it).

However you choose to prepare it add the banana into the quinoa porridge after you’ve cooked it (so the mixture doesn’t stick to the pot too much).

Top tips for making chocolate quinoa porridge

Cooking the quinoa: When cooking the quinoa with milk try not to let it boil too rapidly as the milk will rise to the top and might spill out of the pot. As soon as it starts bubbling up and rising turn the heat right down to a simmer.
Make it vegan: Use a non-dairy milk alternative such as almond or hazelnut milk.
How much sugar: If you prefer not to use any maple syrup add a little more mashed banana (the more ripe the banana the sweeter it is).
Storing and reheating: Refrigerate, covered, for up to 3 days. The porridge will thicken as it stands so add a splash of milk before reheating it, whether in the microwave or on top of the stove.
Serving suggestions: Add fruit, such as berries, cherries or slices of banana (in addition to the mashed banana inside the porridge). You could also scatter toasted seeds and/or nuts over the top. Drizzle with more maple syrup if you like. A dollop of yogurt or Skyr will add a bit of tangy flavour and create a creamier consistency.
Not suitable for freezing.

More quinoa breakfast recipes

Check out also this collection of 27 everyday healthy cacao recipes!

You may also like these 18 healthy, easy vegetable breakfast recipes.

Keep in touch

If you make this chocolate quinoa porridge recipe I’d love to know how it turned out for you. Let me know in the comments below, thanks:)

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