This high-protein Raspberry Dark Chocolate Overnight Quinoa is the perfect on-the-go breakfast for work or school. Naturally gluten-free, vegan, and full of flavor!
I've gotten into a breakfast rut in a significant way and I'm hoping this overnight quinoa will be my savior.
You see, for the last two weeks – okay, that's a lie, it's been like four – I've been eating a chocolate smoothie bowl—every single day. If you read about my workout routine, you know I work out in the morning, and I've enjoyed my smoothie bowls because they're easy, and I usually add vegan protein powder. After I eat them, I feel refueled and charged up.
But I believe in variety. And even though I change up what's inside my bowls, they're still pretty much the same, and I don't think that you should be eating the same thing every day.
How to Meal Prep Quinoa Breakfast Bowls
I have been meal prepping these bowls which have made them an even easier breakfast than my usual smoothie bowl! A key step to meal prepping quinoa is letting it cool completely before you put it in the fridge. This recipe uses cooked quinoa so make a big batch and let it cool all the way before assembling your bowls. Once your bowls are ready I like to store them in individualized containers so they are ready to grab and go!
Chocolate Breakfast Quinoa Ingredients
The base of this recipe is just like my other overnight quinoa recipes with a few extra powders, which are entirely optional, to amp up the protein and greens. You'll stir all of your ingredients together until they are very well combined, and then transfer your mixture to a mason jar or a container with a lid and store it in the refrigerator until you are ready to serve. Meal-prepped quinoa bowls satisfy my need for a quick breakfast since it is prepared to go as soon as you take it out of the fridge! Check out the recipe card below for the full recipe.
- Cooked quinoa: the base of our breakfast is cooked quinoa. I like to do white quinoa because it's nice and fluffy! But you could also use millet, buckwheat, or another grain if you wanted.
- Quinoa flakes: I like adding quinoa flakes for the texture and extra protein, but if you don't have any on hand, you could substitute with rolled oats or more cooked quinoa.
- Chia seeds: the “thickening” agent, but also ads a ton of protein, fiber, and good fats.
- Almond milk: the liquid that I like to use, but use whatever milk you have on hand. It could be cashew, oat, rice, or even regular cow's milk.
- Maple syrup: always my sweetener of choice, but you could swap it with something else like honey, agave, coconut sugar, etc.
- Chocolate protein powder: feel free to use any type of chocolate protein you'd like – I go for plant-based, but whatever you enjoy.
- Cacao powder: for a little decadent chocolate flavor, I like to stir in cacao powder
More Overnight Quinoa Breakfast Recipes to try:
- Pumpkin Pie Quinoa Overnight Oats
- Apple Pie Overnight Quinoa
- Lemon Blueberry Overnight Quinoa
- Strawberry + Coconut Overnight Quinoa
- Vanilla Almond Overnight Quinoa
Raspberry Dark Chocolate Overnight Quinoa
- 1/3 cup quinoa flakes
- 1/3 cup cooked quinoa
- 2 tablespoons chia seeds
- 1 tablespoon raw cacao powder*
- 1 tablespoon chocolate protein powder optional
- 1 tablespoon chocolate green powder optional
- 1 1/2 cups non-dairy milk
- 1 tablespoon maple syrup
- 1/4 cup raspberries freeze dried, frozen or fresh to garnish
- Cacao nibs to garnish
- Almond butter or other nut butter of choice to garnish
- Add all ingredients to a large mason jar or sealed container. Stir until fully incorporated and everything looks nice and chocolate.
- Tighten the lid and place in the refrigerator to sit overnight (or for at least 60 minutes).
- Remove and transfer to bowl(s) and garnish with chopped almonds. Enjoy!
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