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5 from 1 vote

Whipped Chocolate Porridge with Quinoa Nut Crunch

Light, airy and with a heavenly chocolate taste, this porridge makes a healthy fiber-loaded breakfast.
Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Course: Breakfast
Cuisine: Vegan
Servings: 2
Author: The Awesome Green


  • For porridge
  • 1/2 cup porridge oats
  • 1 cup purified water
  • 2/3 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
  • 1/2 cup quinoa rinsed and strained
  • 1/4 cup raw flax seeds crushed
  • 1/4 cup raw sunflower seeds
  • 1/4 cup raw cashew crushed
  • 1/4 cup raw almonds crushed
  • 1 tsp coconut oil
  • 1 tsp coconut sugar
  • A pinch sea salt


  • 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.
  • 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.
  • Transfer the cooked oats into the blender, together with the 1/2 cup almond milk, coconut oil, cacao powder and agave nectar, and process to obtain a very dense but airy liquid.
  • Distribute evenly into serving bowls, add the rest of warm almond milk, sprinkle with toasted quinoa mix and serve warm.
  • *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.