Calling all chocolate lovers!! This recipe is about to make your day. For real. Not only are you getting permission to have chocolate for breakfast (whaaaaaat??), this bowl of goodness will give you a gold star for your morning nutrition, too. So much winning!!
Things I love about this recipe . . . I don’t even know where to begin. How about we list them out?
- Quick and easy (20 minutes)
- Have I mentioned the chocolate yet?
- So many nutrients, I’m calling it a nutritional powerhouse!
- Naturally sweetened (see the paragraph about sugars below)
- Lasting satisfaction
- Toddler approved
Pretty good deal, huh? I’m especially a fan of that last one. 😉 Anytime I can get something with substantial health qualities into my child I am, like, so proud of myself. This past week, all he wanted for breakfast was carrots and hummus. ?? Personally, I found it a bit weird. That’s never been my craving first thing in the morning, but I certainly wasn’t about to say no. By all means, have all the carrots and hummus you’d like, young man!
But back to this Chocolate for Breakfast Quinoa . . . for its modest 360 calories, it packs in a ton of desirable nutrition numbers:
- 11 grams of protein
- 8 grams of fiber
- 9 grams of fat
- An excellent source of: calcium, iron, folate, magnesium and more . . .
- A good source of: vitamin D, potassium, zinc and more . . .
- Zero cholesterol
One number we should chat about a bit is the 27 grams of sugar. I’ll agree that this sounds alarming. BUT, I also think it’s important to note that the bulk of this isn’t added sugar. The exception here is the dried cherries (this doesn’t show up in the Nutrition Facts label below since the added sugar was added to the cherries, not directly to my recipe). In other words, the cherries I used in my recipe contained some added sugar. Per serving, about 9 grams of the sugar came from the cherries, and a portion of that amount was added sugar. If I had to guess, I’d say that maybe 4-5 grams (about 1 tsp) of added sugar is in each serving of this recipe. Not bad.
For more information on added sugars, read this post.
I realize that all this may be TMI for many of you. But, even though I am not one to count my sugar or calories or anything on a regular basis, I do love details. And I am especially interested in these details when it comes to my personal recipes. I don’t think I’ve mentioned this before, but I manually calculate each and every recipe’s Nutrition Facts label for you guys. I do this because none of the nutrition label generators available are up to my standard of accuracy. Every one I’ve tested has had issues with the conversion. Also, I am a big fan of knowing the micronutrient (vitamin and mineral) values, and most conversion calculators either don’t offer them or they are very expensive. SO, since I have a lot of practice with making these labels, I do them myself. It is some extra work, but I find the information valuable. And I hope you guys do as well! Comment below if you have any thoughts on this. 🙂
I hope you all are enjoying your weekend. We’ve been experiencing a mini “heat wave” here in interior Alaska, meaning the temperatures have been ABOVE zero. They are expected to drop again soon, so I savored every stride of the face mask-free runs I fit in! Have a wonderful week, make some Chocolate for Breakfast Quinoa, and I’ll chat with ya again soon!
Chocolate for Breakfast Quinoa
This may sound (and taste!) indulgent, but this breakfast is a nutrient powerhouse! One bowl of this, and you will start your day with superpowers!
- 3/4 cup quinoa
- 4 deglet noor dates, chopped
- 1/4 cup raisins
- 1/4 cup dried tart cherries, chopped
- 1 3/4 cup unsweetened vanilla almond milk
- pinch pink Himalayan salt
- 2 tbsp unsweetened cocoa powder
- 1 tbsp natural peanut butter, unsalted
- 1 tbsp raw peanuts, chopped
- 1 small banana, sliced
- hot water, as needed
Add quinoa, chopped dates, raisins and cherries to a medium-sized saucepan and set heat to medium-high.
Once quinoa is fragrant (about 1 minute), add almond milk and salt. Watching the pan carefully, bring to a boil.
Once boiling, reduce heat to low and simmer, covered, for 15 minutes. Keep an eye on it in case it begins to simmer over.
After 15 minutes, the milk should nearly be absorbed. Turn off heat and stir in the cocoa powder and peanut butter. If it gets too thick, feel free to add some hot water to your desired consistency.
Scoop the chocolate quinoa into bowls and top with the sliced banana and chopped peanuts. Enjoy every heavenly, nourishing bite!