Superfood Breakfast Bowl for Pregnancy (and after!) - Mumberry

Superfood Breakfast Bowl for Pregnancy (and after!) - Mumberry

Mint, almond, coconut, and chocolate are just a few of the flavors that we mixed with the nutty, earthy flavors of quinoa to give you a delicious breakfast bowl you can eat during pregnancy to satisfy your tastebuds and your nutritional needs!

mint, chocolate, and blackberries

chocolate oatmeal bowl

If you’re used to eating your quinoa in more savory dishes, then you’ll really enjoy this spin on the superfood seed. The secret to getting it to taste just as delicious in sweeter dishes as it does in savory dishes is the cooking base. We cooked this quinoa in almond and coconut milk to give it a sweeter and creamier taste (which also happens to mesh PERFECTLY with chocolate ;)

chia seeds

Why do you need to add quinoa into your prenatal diet? Here are just a few reasons:

  • High in antioxidants

  • Decreases risk of high blood pressure, diabetes, and cardiovascular diseases

  • Helps regulate the digestive system and decrease symptoms of constipation

  • Provides complex carbs to give you sustained energy throughout the day

  • One of only a few plant sources that can be considered a “complete protein”

  • High source of iron, which you need more of during pregnancy

  • Rich in many vitamins in minerals like B-vitamins, magnesium, calcium, vitamin E, and more


There’s a simple way to add more quinoa into your diet! Use it in place of rice in the dishes that you already make. Or use it in place of/in addition to oatmeal like we did in this breakfast bowl.

We love this recipe because it’s warm, nutrient-dense, flavorful, naturally sweetened, and, let’s be honest, because it means we can eat chocolate for breakfast.

On to the recipe!


  • 1 cup uncooked, rinsed quinoa

  • 1 1/2 cup almond milk

  • 1/2 cup coconut milk

  • 2 Tbsp maple syrup

  • 1 tsp vanilla extract

  • 1/4 cup rinsed, juicy blackberries

  • 1-2 mint leaves, chopped

  • 1/4 cup dry, uncooked oats

  • 2 Tbsp chia seeds

  • 3 squares of dark chocolate, chopped


  • Heat a nonstick skillet over medium heat and add the rinsed quinoa. Leave over heat for 2-3 minutes to toast it and get the remaining moisture out.

  • Add the almond milk, coconut milk, and vanilla syrup and bring to a boil. Once boiling, cover quinoa, reduce heat and let simmer until moisture has been absorbed and the quinoa is a light fluffy texture.

  • Remove the quinoa from heat and transfer some to a bowl

  • Next, add in the maple syrup and chia seeds and stir until well mixed.

  • Top with oats, mint, chocolate, and blackberries, and enjoy!


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