Cocoa-Almond Baked Breakfast Quinoa

A huge thank you to our friends at Whole Foods Market - Kentlands 
for partnering with us to provide healthy eating options!


  • 1 cup quinoa
  • 1 1/2 cup unsweetened hempmilk, soymilk or almondmilk
  • 1 cup pitted dates (about 5 ounces)
  • 1/2 cup hulled hemp seeds
  • 1/2 cup unsweetened applesauce
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon fine sea salt
  • 3/4 cup almond meal, divided


Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot. Add 2 cups water and bring to a boil. Cover, reduce heat to medium-low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.

Preheat oven to 350°F. Line the bottom of an 8-inch square baking pan with parchment paper; set aside. In a blender, purée hempmilk, dates, seeds, applesauce, cocoa and salt. Transfer to a large bowl; stir in quinoa and 1/2 cup almond meal. Transfer to prepared pan, scatter remaining 1/4 cup almond meal over the top and bake until firmly set, about 1 hour. 

Set aside to let cool for 1 hour, and then carefully run a paring knife around the pan to loosen the edges. Turn out onto a flat surface, remove parchment paper, cut into squares and serve.

To freeze, wrap individual squares tightly and store in the freezer. Thaw in the refrigerator or microwave.

Nutritional Info: 

Per Serving: Serving size: , 270 calories (90 from fat), 11g total fat, 1g saturated fat, 0mg cholesterol,100mg sodium, 37g carbohydrates, (6 g dietary fiber, 17g sugar), 10g protein.

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