This is what we call a cop-out.
This version is very similar to my favorite classic breakfast quinoa, but with one important twist: chocolate. Tiny chocolate chips melting into warm quinoa make breakfast feel indulgent without being complicated.
See those little chips getting melty in the bowl? Pure comfort.
I toast the quinoa first in a touch of coconut oil lately — it adds a lovely nutty layer of flavor. Sometimes I stir in roasted blueberries I had leftover from another recipe; they become jammy and deep in flavor. Fresh blueberries give a bright burst, roasted ones are richer. Both are excellent and I can’t decide which I like more.
This breakfast is a little ode to my childhood favorite: Quaker instant oatmeal. Back then I always used milk instead of water, needed the perfect consistency, and usually ate two packets instead of one. My go-to was peaches and cream, although strawberries and cream was the real dream — just hard to find in single packs. I even used to eat those packets dry as a snack. Definitely nostalgic.
Walking through the cereal aisle recently, I noticed how many instant oatmeal flavors now exist. There were chocolate chip instant oat packets on the shelf and I almost bought them — then remembered I can easily add chocolate chips myself, and make it creamier with coconut milk.
So I made it that way. Simple, cozy, and a little bit decadent.
Chocolate Chip Blueberry Breakfast Quinoa
Pin Recipe
Leave a Review »
Ingredients
- 1/2 cup dry quinoa, rinsed and patted dry
- 1/2 tablespoon coconut oil
- 3/4 cup canned lite coconut milk + more for drizzling
- 2 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- a pinch of salt
- 1/4 cup mini chocolate chips
- 1/2 cup fresh blueberries
Instructions
-
Heat a small saucepan over medium heat with the coconut oil. Once melted, add the quinoa and shake the pan to coat. Toast for 2–3 minutes, stirring occasionally, until fragrant.
-
Add the coconut milk, cinnamon, and vanilla to the pan. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, until the quinoa is tender and can be fluffed with a fork.
-
Divide the quinoa between two bowls and sprinkle with mini chocolate chips. Let sit 2–3 minutes so the chips soften and melt slightly. Drizzle extra coconut milk over each bowl and top with fresh or roasted blueberries.
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. Post a photo of your version and share — I appreciate you!
Also delicious: roasted strawberries stirred in. Do it — you won’t regret it.