Cocoa-Almond Baked Breakfast Quinoa Recipe

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Cocoa-Almond Baked Breakfast Quinoa

Ingredients

Dry Ingredients:

• 1 cup quinoa, rinsed
• 2 tablespoons cocoa powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt

Wet Ingredients:

• 2 cups almond milk (or any plant-based milk)
• 2 tablespoons maple syrup (or honey/agave syrup)
• 1 teaspoon vanilla extract

Add-Ins:

• ¼ cup almond slices (optional: toasted for extra flavor)
• ¼ cup dark chocolate chips or cacao nibs
• ¼ cup dried cranberries or raisins
• 2 tablespoons chia seeds (optional)

Toppings (optional but recommended):

• Fresh berries (e.g., blueberries, strawberries, raspberries)
• Additional almond slices
• A drizzle of almond butter
• Extra maple syrup or honey for sweetness
• Shredded coconut

Instructions

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease a medium-sized baking dish (about 8×8 inches or a similar size) with a bit of oil or non-stick spray.

1. Prepare the Quinoa:

• Rinse the quinoa under cold water using a fine-mesh sieve to remove any bitterness. Let it drain thoroughly.

1. Combine Dry Ingredients:

• In a large mixing bowl, combine the rinsed quinoa, cocoa powder, ground cinnamon, and salt. Mix well to ensure the quinoa is evenly coated with the cocoa and cinnamon.

1. Mix Wet Ingredients:

• In another bowl, whisk together the almond milk, maple syrup, and vanilla extract.

1. Combine Dry and Wet Mixtures:

• Pour the wet mixture over the quinoa mixture. Stir until all the quinoa is submerged in the liquid and the cocoa is well incorporated.

1. Add-Ins:

• Fold in the almond slices, dark chocolate chips, dried cranberries, and chia seeds if using. Stir to distribute evenly.

1. Bake:

• Pour the mixture into the greased baking dish. Spread it out evenly. Cover the dish with foil and bake for 35 minutes.

1. Uncover and Continue Baking:

• After 35 minutes, remove the foil. Bake for an additional 10-15 minutes, or until most of the liquid is absorbed and the top looks set. The quinoa should be tender.

1. Cool and Serve:

• Let the baked quinoa cool for a few minutes before serving. This allows it to set a bit more.

1. Add Toppings:
   • Serve warm with your choice of toppings. Fresh berries, a drizzle of almond butter, extra almond slices, or a touch of honey/maple syrup all make excellent choices.
2. Store Leftovers:
   • Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or oven before serving.

Tips and Variations:

• Add More Texture: For added crunch, consider toasting the almonds before mixing them in or adding a handful of granola on top after baking.
• Make it Creamier: Use full-fat coconut milk instead of almond milk for a richer, creamier texture.
• Customize Flavors: Feel free to swap out the dried cranberries for other dried fruits like chopped apricots or dates.
• For a Nut-Free Version: Replace almond slices with sunflower seeds or pumpkin seeds, and use oat milk or another nut-free milk alternative.

Enjoy your delicious and nutritious Cocoa-Almond Baked Breakfast Quinoa! It’s a perfect start to the day, offering a balanced mix of protein, fiber, and healthy fats.