Whipped Chocolate Porridge with Quinoa Nut Crunch

By 11

Two years ago, after experiencing skin issues for a long time, I switched to a fiber-loaded diet to detoxify my digestive system long-term and help it eliminate toxins and old estrogen. I read in Kathryn Alexander’s Dietary Healing (which I think is a must have if you are trying to understand the basics of a healthy diet and why a poor one is most often the cause of our different health issues) that for a period of time I should stick to a breakfast based on oats or barley, be it granola, muesli, or porridge.

At that time, I’d never had porridge before, and I was really curious about it. I made Bircher once and didn’t really enjoy it, then I discovered the classic which became one of my favorite breakfasts ever.

Whipped Porridge with Nutty Quinoa Crunch #chocolate | TheAwesomeGreen.com

I think I’m having porridge for breakfast four or five mornings a week, and with time, it regulated my bowel movements and completely eliminated constipation. I still have skin issues sometimes because of my hormone imbalance, but most of the time my face is doing just fine. Did I give up my morning porridge? Not at all!

I actually learned to play with the ingredients and improved it so it tastes just like a dessert, but a guilt-free one. Whipping gives the porridge an airy, mousse-like texture. Combine this image with the taste of chocolate, add a crunchy texture from toasted quinoa and nuts, and I think I know what you’re having for breakfast tomorrow.

Chocolate Whipped Porridge with Quinoa Crunch #breakfast #vegan | TheAwesomeGreen.com

Oats are exceptional for our digestive system’s health because of their fiber, both soluble and insoluble, and minerals, especially manganese, which is involved in the natural detoxification processes of our body’s cells, and magnesium, an essential mineral for maintaining the healthy potassium-sodium pump at the cell membrane level, and also responsible for a mood boost, which is definitely what we all need in the morning.

While insoluble fiber nourishes the good bacteria colonies in our colon and supports the immune system, soluble fiber is a fantastic cleansing ingredient because it attracts water and turns into gel, slowing down digestion, absorbing excess cholesterol, toxins, and estrogen, and stimulating the bowel’s movement for eliminating these from the colon.

Toasted Quinoa, Nut and Seed Mix, the perfect topping for your breakfast #porridge #vegan | TheAwesomeGreen.com

Fiber is a key ingredient in our diet, and we should pay a lot of attention to it by including daily doses in our meals to help our body cleanse naturally. Oats are an excellent source of fiber, but so are lentils, barley, peas, seeds, and some fruits, especially apples, which are high in pectin, a soluble fiber.

ALSO YUMMY:  Pumpkin Oatmeal with Chocolate Chunks

This whipped porridge has them all – a good nutritional profile, loaded with fiber, minerals, and antioxidants, a dessert-like taste and a light, airy texture. The toasted quinoa and seed mix not only makes it even more delicious, but enriches its nutritional value by adding extra fiber and a complete protein kick.

5.0 from 1 reviews
Whipped Chocolate Porridge with Quinoa Nut Crunch
Prep time
Cook time
Total time
Light, airy and with a heavenly chocolate taste, this porridge makes a healthy fiber-loaded breakfast.
Recipe type: Breakfast
Cuisine: Vegan
Serves: 2
  • For porridge
  • ½ cup porridge oats
  • 1 cup purified water
  • ⅔ cup warm almond milk
  • 2 tsp organic raw honey (or agave nectar for the vegan version)
  • 1 tbsp raw cacao powder
  • 2 tsp coconut oil
  • A pinch sea salt
  • For crunchy quinoa
  • ½ cup quinoa, rinsed and strained
  • ¼ cup raw flax seeds, crushed
  • ¼ cup raw sunflower seeds
  • ¼ cup raw cashew, crushed
  • ¼ cup raw almonds, crushed
  • 1 tsp coconut oil
  • 1 tsp coconut sugar
  • A pinch sea salt
  1. In a medium saucepan add the rolled oats and water, stir to combine, bring to boil over medium heat, then reduce the heat and let simmer for five minutes.
  2. In a cast iron skillet heat the coconut oil, then add the quinoa, seeds, nuts, salt and coconut sugar and toast for five minutes over medium heat, then transfer into a bowl and set aside to cool.
  3. Transfer the cooked oats into the blender, together with the ½ cup almond milk, coconut oil, cacao powder and agave nectar, and process to obtain a very dense but airy liquid.
  4. Distribute evenly into serving bowls, add the rest of warm almond milk, sprinkle with toasted quinoa mix and serve warm.
  5. *The quinoa mix makes a larger quantity than for two servings, but you can keep the remaining into an airtight container in the refrigerator for up to one week.

Related Posts

Enjoyed this post? Subscribe via email!
Join my newsletter and be the first to get notified on new posts and secret recipes ;).
  • Bethany @ Athletic Avocado
    February 1, 2016

    This oatmeal is absolute perfection! It totally blows my morning oats out of the water! The fact that its whipped and contains chocolate makes me want it now!

    • Ana
      February 4, 2016

      Thank you! It is definitely a special breakast, I love indulging with it every time I have the time to prepare it in the morning.

  • Michelle | The Secret Ingredient Is
    February 2, 2016

    Your photography is beautiful! I just want to dive into that bowl, it looks so delicious. I’ve been loving these types of breakfasts lately, and I think the addition of cacao powder is an absolute must next time!

    • Ana
      February 4, 2016

      Thank you 🙂 Indeed, cacao and coconut oil turn this the taste into a dessert one, it’a really delicious!

  • Anita
    February 3, 2016

    I’ve never tried porridge but you’re definitely making me want to try it.

    • Ana
      February 4, 2016

      Happy to hear that, I was just like you 🙂 Start with this one and you will love it!

  • Cecile
    February 4, 2016


    I was wondering if the quinoa was cooked before you add it in the skillet or is it raw?

    The recipe looks lush!

    • Ana
      February 4, 2016

      I used raw quinoa, only rinsed before going into the skillet. Thanks for your nice words 🙂

  • Rosie
    February 15, 2016

    Wow! This looks absolutely beautiful and I cannot wait to try it. Was so shocked to read that a few years ago was the first time you had tried porridge – I have it for breakfast nearly every day, and when I don’t I really notice the differences… Mainly, I get super hungry, super fast!
    Love the look of this, I’ll definitely be cooking this for my weekend breakfast.

    • Ana
      February 15, 2016

      Actually porridge is not at all an usual breakfast over here, but I had to introduce oats to my diet to get a civilized amount of fiber every day. It’s incredible how versatile this dish is – I love it! BTW – Loooved your pumpkin porridge, looks amazing! 🙂

  • Céline
    June 9, 2016

    Simply delicious! I did not expect the crunchy quinoa to taste so good.
    Thanks for this recipe Ana.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: