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Chocolate for breakfast always seems a huge treat and puts a smile on everyone’s faces! Add banana and peanut butter and you have a sublime warming bowl of goodness to set up a positive start to the day.

To change things up from traditional oat porridge, this delicious and filling chocolate porridge is made from quinoa flakes to give it some extra protein as well as minerals such as iron, calcium, magnesium, selenium and zinc. Suitable from 18 months.

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Servings
people
Servings
people
Here are the details...
Print Recipe
Servings
people
Servings
people
Ingredients
Units
Instructions
  1. Slice off a few banana rounds, to hold back for decoration. Then mash the remaining banana with a fork.
  2. Add in all the ingredients into a small saucepan and cook at a medium heat for 6-8 minutes until the quinoa flakes are soft and the milk has been absorbed. Add a little more milk if needed.
  3. Pour the mixture into serving bowls and sprinkle with banana slices, and a few chocolate drops and blueberries if you want.. Then lightly drizzle with some maple syrup.
Recipe Notes
  • Buy quinoa flakes from your local health food shop or online – they are such a winner to have in your store cupboard and are the best way to serve fussy kids quinoa.
  • 55mg quinoa flakes is ½ American cup, 375ml milk is 1 ½ American cups
  • Nut-free: swap peanut butter for tahini (sesame paste), an egg or ground mixed seeds such as chia, hemp and flax
  • Dairy-free: use dairy-free/vegan milk and dairy-free/vegan chocolate drops
  • Stores in the fridge for up to 48 hours. If reheating and add a little extra milk of choice.
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