Brrr…it is getting cold outside and cold weather reminds me of soups and hot cocoa. My daughter has my taste for fine chocolate and getting her to eat something different for breakfast besides waffles and smoothies is a challenge. When I created Hot Cocoa Cereal, we had a sure fire winner. Quinoa flakes is an excellent substitute for oats and makes a great first foods for babies and a healthy alternative to rice cereal. We have made this a few different ways, but here is the basic recipe:
Hot Cocoa Quinoa Cereal:
1 cup of milk (we used hemp and almond milk at different times)
1 1/2 Tablespoons of cocoa powder
1 tsp of vanilla powder (use equal parts vanilla extract)
2 Tablespoons of beet sugar, maple sugar or maple syrup (we are refined sugar free)
1/3 c of quinoa flakes
I followed the directions according to the package in terms of liquid and quinoa flakes, however, if you want it less pudding like, add another 1/4 cup of liquids.
Bring milk, chocolate and maple sugar to a boil. Add quinoa flakes. Stir until thickened. Cool and serve!
Total Time from cooking to bowl, 10-minutes. This just makes enough for my daughter, if you want some you will have to make double!
Yes it is really THAT easy!
Here are some other fun variations to add and have tried!
Mexican Hot Cocoa Cereal: Add 1 tsp of cinnamon
PB and Hot Chocolate Cereal: Add 1 T of Sunbutter or Peanut Butter. We used Sunbutter.
Hot Chocolate Covered Almond Cereal: Add 1 tsp of almond extract and used almond milk.
Mocha Almond Quinoa Cereal: I added 1/4 cup of organic coffee in the Hot Chocolate Covered Almond Cereal
Those marshmallows are gluten and corn free, of course!
And yes, we have cheated and just went straight for the hot cocoa mix. Our favorite non-dairy kind is Ghiradelli Double Chocolate, but we use this when we are in a bind as we try hard to avoid refined white sugars in our home. Read why Consumer Groups Are Slamming Breakfast Cereals