Baked Chocolate Quinoa Porridge

The perfect fall recipe? Hell yes. 


It's a perfect option for a breakfast prepped in advanced. Just add some toppings and pour some coconut milk on top and boom, you've got yourself a nourishing and satisfying meal. 

Baked Chocolate Quinoa Porridge



  • 1/2 cup bulgur 
  • 1/2 cup quinoa 
  • 1 cup mashed roasted butternut squash
  • 1.5 cups coconut milk
  • 2 tsp cinnamon
  • 2 tbsp flaxseeds mixed in 6 tbsp of water
  • 2 tbsp maple syrup
  • 1/4 cup cacao powder
  • 1 tbsp Tahini or hazelnuts for toppings 
  • cacao nibs, pumpkin seeds, almonds, pomegranate and dates for serving


  1. Soak the bulgur in a bowl and do the same for the quinoa for 20 minutes
  2. Mix the flaxseeds in water and let it set for ten minutes 
  3. Preheat the oven to 350F (175C)
  4. Drain them and mix them in a bowl with the remaining ingredients except for the toppings
  5. Pour in a baking dish and top it with the hazelnuts or tahini
  6. Bake for 45-60 minutes or until the liquid has been absorbed
  7. Serve with more coconut milk or nice cream and your favorite toppings