Chocolate Peanut Butter Quinoa & Oats

Chocolate Peanut Butter Quinoa & Oats
Lately, I’ve had a few requests for easy quinoa breakfast recipes. There is no doubt that quinoa is a great way to start your day, but I must confess that I’m not much for a traditional breakfast. In fact, I’m much more likely to have a salad with balsamic vinegar for breakfast than I am to have cereal or oats. My other breakfast favorite is a hummus veggie sandwich. I know it’s weird, but I wake up craving vegetables! (If only my resolve lasted through the day!)

Today’s breakfast recipe, is an exception. I wake up in the mood for this a few times a month. Its an easy and very versatile quinoa recipe, so feel free to adjust according to what you have on hand.

If you don’t have quinoa flakes, you can also make this with cooked quinoa. Just add in a 1/2 cup of cooked quinoa in the last few minutes of cooking.

I’ve always loved peanut butter, but its been years since I’ve had it. My 7 year old has a non-fatal peanut allergy and because of this we’ve kept it out of the house. Now that he’s older and I’m not a bit worried about him trying to eat it, I keep a jar on the top shelf of the refrigerator

I especially like this breakfast if I have a tough workout planned mid-morning, or if I know I am going to be out and not get a snack before lunch time. If you are trying to watch your calories, you can always skip the peanut butter, though in my opinion that is what makes this dish so fun.

You’ll notice that there is no maple syrup in this picture, but I did add it to the recipe. I don’t care for sweets in the morning but I realize that most people do. Depending on your tastes, you can either use it or leave it off completely. (I’ve use 1 teaspoon in the nutritional data) Obviously any sweetener would work!

Chocolate Peanut Butter Quinoa & Oats
  • 1 cup organic vanilla soy milk (or milk of choice)
  • ¼ cup oats (if you are GF make sure you use certified GF oats)
  • ¼ cup quinoa flakes
  • 1 tablespoon cocoa powder
  • ½ banana, diced (the riper the better!)
  • 1 tablespoon ground organic flax seed
  • ½ tablespoon natural peanut butter
  • ½ tablespoon cashews, chopped
  • 1 -2 teaspoons maple syrup (optional)
  1. In a small saucepan combine milk, oats, quinoa flakes and cocoa powder. Bring to a simmer and then reduce heat to low. Add banana and flax seeds and stir until well combined. (You want the banana to almost disappear into the mixture.) Cook until liquid is absorbed, about 10 minutes. (This will depend on the type of oats you are using.)
  2. Place in a serving bowl and top with peanut butter. Drizzle with maple syrup and top with cashews.


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