I love giving myself an excuse to eat chocolate for breakfast! So when I heard it was time to celebrate grains, I knew I wanted to make a dessert delicious enough–and healthy enough–to eat for breakfast. I love grains for breakfast in the fall because they’re so cozy, but unlike my usual morning oatmeal, quinoa is packed full of complete protein. The following recipe also features my favorite antioxidant (oh heyyyy cocoa!), hearty healthy peanut butter, and a dash of coffee for depth. It definitely gives me a caffeine zing, which is yet another reason I love it in the morning. So whip up this delicious dessert and, if you can resist eating it all, have it again for breakfast!
Chocolate Peanut Butter Quinoa Pudding
Time: 45 minutes | Serves: five
3 ¾ cups vanilla non-dairy milk. (I prefer soy!)
¾ cups cocoa powder
3 tablespoons of organic peanut butter
¼ cup pure maple syrup
1 tablespoon instant coffee granules
1 cup uncooked quinoa, rinsed
Step one: Add all ingredients except quinoa to a blender and blend until frothy.
Step two: Add to medium sized pot with quinoa. Make sure to choose a pot a little larger than you normally would, as soy milk tends to bubble more than water. Set on medium heat and bring to a boil.
Step three: Turn heat to low and allow to simmer for 30 minutes, stirring regularly to prevent burning. Turn off heat and allow to sit for 5 – 10 minutes. The longer it sits, the more it will thicken.
*I originally wrote this recipe for Vegan Mainstream. Check them out.