Chocolate Mint Quinoa Breakfast Bowl is a healthy, low fodmap breakfast recipe and alternative to oatmeal, full of complex carbohydrates, protein, fiber and vitamins! This chocolate mint quinoa bowl with berries is dairy free, gluten free and vegan.
Note: This recipe was originally published in September, 2016. Text/photos have been updated as of October 2019.
Did you know that September is Better Breakfast Month? So in honor of breakfast being my favorite and in my opinion, most important meal of the day, I’ve made you a delicious low fodmap breakfast recipe that also entails chocolate for breakfast!
Our most recent recipe challenge with the Recipe ReDuxers was to use low fodmap foods to create a meal, to show those with digestive sensitivities that they can still enjoy ultimate deliciousness. Who knew old Fodmap breakfast ideas were so difficult?
The reason this challenge caught my eye is because I’m starting to see more and more clients with digestive issues.
What are FODMAPs?
FODMAP is an acronym for Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols. They classify specific types of short-chain carbohydrates (sugars or fibers) that can trigger digestive distress in some people.
Often times, anxiety causes these individuals to avoid all foods and food categories that give them discomfort — or fear will give them discomfort — which can unintentionally minimize their nutritional intake.
What Are Some Low FODMAP Foods?
According to Monash University (a well known resource for FODMAPS), here are some “safe”, low fodmap foods that people can look to incorporate into their diets.
- eggplant
- green beans
- potatoes
- tomato
- strawberries
- almond milk
- most cheeses
- soy milk
- eggs
- quinoa
- dark chocolate
- maple syrup
- pumpkin seeds
Other low fodmap fruits include pineapple, cantaloupe, grapes, kiwi fruit and orange.
When I make low fodmap recipes, I usually learn towards low fodmap vegetarian recipes and this quinoa berry breakfast is no different.
This low fodmap quick breakfast comes together in 20 minutes, but even quicker if you have the quinoa premade. And no need to fear this chocolate quinoa breakfast bowl – it’s chock-full of nutrients!
The research shows that a low FODMAP diet can help with digestion difficulties and reduce symptoms of irritable bowel syndrome.
How To Make This Low FODMAP Breakfast Recipe
We’re utilizing many of the ingredients above for this vegan breakfast quinoa.
Have you ever had quinoa for breakfast? It’s a great alternative to my favorite baked oatmeal, and since it’s a complete protein (with all essential amino acids – the ones our bodies’ can’t make), it has an edge up on oatmeal.
To make this quinoa with berries, we’ll start by toasting our quinoa. You can also choose to boil the quinoa. I enjoy the taste of a toasted quinoa recipe, but fluffy quinoa is also pretty dreamy.
Then, you’ll add your almond milk, cinnamon, and salt and bring it to a boil. Reduce the heat but make sure to keep stirring so the quinoa breakfast porridge doesn’t stick to the pan.
Once all the liquid is absorbed, you’ll top your vegan breakfast quinoa with pumpkin seeds, strawberries, mint and chocolate – if you so desire. This is the perfect option for a chocolate quinoa berry breakfast.
I will say, there are several health benefits to a chocolate quinoa breakfast bowl. Dark chocolate is a source of healthy fats, plus it’s really satisfying and can help reduce that nagging hanger later.
I’m going to have to set out to find more chocolate and quinoa combinations because this one is heavenly!
What Milks are FODMAP Friendly?
Aside from almond milk, soy milk (made from soy protein) is another FODMAP friendly milk choice. Soy milk is also a great alternative because it has comparable protein content to cow’s milk, while almond milk provides barely any protein.
This post goes into more detail about dairy milk alternatives.
Cow’s milk is a high FODMAP food, so it should be avoided if you are looking to keep this as a healthy low fodmap breakfast.
Why I Love This Quinoa Berry Breakfast Bowl
For me, breakfast is usually the same thing time and time again: Oatmeal. With frozen blueberries, chia seeds, and peanut butter.
Sometimes a smoothie bowl and sometimes eggs, but 80% of the time, it’s oatmeal.
So, making this quinoa vegan low fodmap breakfast recipe feels so… indulgent. Something different, yet delicious.
I’ve seen some delicious sweet quinoa recipes but never tried them. I’m sad I waited this long, but excited to share with you why you need to try it too!
However, if you’re more in the mood for a savory cheesy quinoa some low fodmap foods/toppings you could add are eggs or tofu, feta cheese, carrots, potato and/or zucchini!
Vegan Breakfast Quinoa Is Also A Low Fodmap Snack
This quick low fodmap breakfast recipe also doubles as a dessert or low fodmap snack recipe, too.
It is also wheat, gluten-free and dairy-free, making it a great choice for those with other allergies, as well. All hail for low fodmap vegetarian recipes.
I found it pretty easy to create a delicious recipe while avoiding the high FODMAP irritants, and I think you could too!
You can see a more extensive list here about foods high and low in FODMAPs.
Can You Make This Chocolate Quinoa Breakfast Bowl Ahead of Time?
If you’re looking for an overnight quinoa breakfast, I wouldn’t necessarily suggest this because it is best fresh! Although you could prep a batch of quinoa ahead of time, and then just add the toppings the morning of to save time.
The quinoa has a nice crunch from the toastiness which sells it for me. I am now no longer a savory quinoa only kinda girl. I am in love with these flavors.
You can also increase the protein content with low fodmap protein powder, nuts, nut butter, hemp seeds or chia seeds.
Just promise me you will eat this warm, with the melty chocolate goodness oozing out of it!
Chocolate Mint Quinoa Breakfast Bowl
Chocolate Mint Quinoa Breakfast Bowl is a healthy, low fodmap breakfast recipe is an alternative to oatmeal, full of complex carbohydrates, protein, fiber and vitamins! This low quinoa breakfast porridge recipe is dairy free, gluten free and vegan.
Ingredients
- 1 tbsp coconut oil
- ½ cup rinsed, drained uncooked quinoa
- 1 cup almond milk (unsweetened)
- 1/2 tsp cinnamon
- pinch of salt
- ½ cup blueberries
- ½ cup strawberries
- 2 tbsp mint leaves
- 1-2 squares of dark chocolate
- 2 tbsp pumpkin seeds
- Other optional add ins: nuts, brown sugar, maple syrup, other fruit (note; avoid cashews, apples, blackberries and peaches to remain low FODMAP)
Instructions
- Heat small saucepan over medium heat and add 1 tbsp coconut oil. Add rinsed and drained quinoa to the pan, stirring frequently to lightly toast.
- Add almond milk, cinnamon, salt and bring to boil over high heat. Reduce heat to low and cook uncovered for 15-20 minutes, stirring occasionally so it doesn't stick to pan.
- Once quinoa absorbs liquid, turn off heat and transfer to bowl.
- Add mint, berries, pumpkin seeds and chocolate and stir to combine and melt. Microwave to melt if necessary.
Notes
This recipe was developing using low FODMAP ingredients but the recipe itself has not been tested for its FODMAP content
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 490Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 119mgCarbohydrates: 69gFiber: 9gSugar: 28gProtein: 12g
Looking for more sweet vegan dessert recipes?
You may also like my sweet potato vegan cookie dough or the best chocolate coconut cream dessert recipe.
For a savory vegan option, try my vegan buddha bowl or sheetpan roasted maple rosemary veggies.
Update: This recipe was one of the winners of the Nestlé Health Science recipe contest!
Have you tried quinoa for breakfast before?
WOW. Okay. So I’ve been hearing/reading more and more about low FODMAP due to there being what seems like more and more of my blogger friends struggling with IBS or following the low fodmap diet. And to be honest, its always confused the hell out of me. The elimination phases people need to go through must take SO much work!! I couldn’t keep track of all the millions of things that are possible irritants, or figure out how much to have etc. etc. I give anyone needing to follow the guidelines HUGE props, and huge props to professionals like yourself who’s job it is to help them through it.
Now this recipe is phenomenal Sarah. Chocolate and mint!? Anyone needing low FODMAP recipes are going to praise you.
It is a lot of information and cab be difficult to navigate. The Nestle website does a great job of explaining the FODMAPs and the app is great because it gives color codes based on how most will react. Thank you Cora! I happen to think chocolate and mint go very well together 🙂
This looks so good! I’m more a chocolate peanut butter person but I’d make an exception for this.
You can add PB too! 🙂
Quinoa for breakfast is such a great idea! Looks delish 🙂 Chocolate PB all the way!
Thank you!
Yum!!!!! Ive had quinoa pancakes before and they were amazing but never in this form! Looks so good–I’d definitely add in some pb!
PB is always a welcomed addition 🙂
Ooh we’re out of quinoa, but once we get some again, I need to make this. It looks so delicious! I didn’t know that you could make such a delicious breakfast bowl with quinoa!
Totally! Quinoa is a great swap for oatmeal and a chance to get in some different nutrients!
REal dark chocolate squares in breakfast? Yes please! Great post on all the specs of a Low FODMAP diet!
Thank you, Serena!
I always think chocolate for breakfast is a good idea – but this looks ESPECIALLY delicious! As for choosing mint and chocolate or peanut butter and chocolate – I can’t pick a favourite as I LOVE both!
I love them both too on different occasions!
What a crazy flavorful combo!
Thanks, Rebecca! They go together so well!
This looks so tasty and delicious! <3 I'm so glad I still have quinoa in my apartment–can't wait to try it out! :]
I hope you like it, Farrah!
OH my goodness, this looks delicious! LOVE that it’s low FODMAP!
Low FODMAP foods can still be yummy! It was a fun challenge to increase awareness about the FODMAPs!
This sounds amazing! I’m not a chocolate + mint lover – I know, probably one of the only people out there that doesn’t enjoy that combo – but I totally think I could make this bowl with everything except the mint. Can’t wait to try it out!
I’m sure it will still be delicious without the mint! Just add extra PB 😉
You had me at chocolate! This looks fantastic, definitely worth getting up early for.
Love everything about this, delicious, nutritious, and packed with so many flavors and textures!! I could eat this for breakfast daily. Thank you for linking up with us for Meatless Monday!
Ooh what an interesting combo! Love the choc and pnb in there. Thanks for linking up today
Anything with chocolate has got to be good, right?
I love quinoa, it is beginning to be a go-to for me. I am excited to try this, it sounds intriguing. Thanks for sharing!
It’s a great, easy to cook grain that’s full of protein. We love it here too!
I don’t have Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols (FODMAP), but my friend have it and it’s definitely a disaster from my own perspective, I mean you can’t eat just anything you want, you need to be picky and disciplined and when you lose control it would really be your waterloo. I’ve been in a boring breakfast all of my life, like cereal and milk, all processed foods, but since I am trying to start a new life by eating healthy I would try this recipe! Although it will really take some time, and I would refer this to my friend. Thank you!
HI Kate! I hope you give this recipe a try – it’s fun to show that there are some great foods that are still allowed on the low FODMAP diet. Plus, dark chocolate is involved 🙂
Where can I get Quinoa? What section of a market would have quinoa?
You can find it in the grains section, near the rice! It’s usually the same aisle as the canned beans. Hope that helps!
Congrats on winning the low FODMAP recipe contest!!!! Woo-hoo!
Thank you, Lauren! Congrats to you too!!!
This looks awesome Sarah. Seems like a strange combination of ingredients but looks good.
I love experimenting with ingredients and this is a perfect recipe for that! Can’t wait to taste the mint flavor of quinoa, Sarah!