Protein Mocha Quinoa Pudding

Mocha Quinoa Pudding (High-Protein, High-Fiber, Naturally Sweetened)

If you love chocolate, coffee, and nourishing breakfasts that actually keep you full — this high protein Mocha Quinoa Pudding is about to become a staple in your kitchen.

It’s creamy, lightly sweet, rich in cocoa flavor, and boosted with protein — all while being naturally gluten-free and refined sugar-free. Whether you enjoy it warm on a cozy morning or chilled straight from the fridge, this recipe delivers steady energy without a sugar crash.

And yes… it tastes like dessert.

Enjoy!

xoxo

SiLLibake

Mocha Quinoa Pudding

This high protein protein Mocha Quinoa Pudding is a fantastic healthy substitute for rice pudding. Its creamy chocolatey, slightly coffee-kissed and nourishing.

Why You’ll Love This Mocha Quinoa Pudding:

• High in protein (18g per serving)

• 6g fiber per serving

• Naturally sweetened with maple syrup

• Gluten-free

• Meal-prep friendly (lasts 3–4 days)

• Tastes like a chocolate mocha latte in pudding form

If you’ve been looking for a healthy chocolate breakfast, high-protein quinoa recipe, or a coffee-flavored pudding that fuels your day — this is it.

Ingredient Benefits:

Quinoa – A complete plant protein containing all 9 essential amino acids. It adds fiber and a creamy texture once cooked.

Cocoa Powder – Rich in antioxidants and provides deep chocolate flavor without added sugar.

Instant Espresso Powder – Enhances chocolate flavor and adds a subtle mocha depth.

Soy Milk – Boosts protein content (especially helpful for higher-protein goals).

Collagen Powder (Optional) – Adds extra protein without changing texture or flavor.

Serving Ideas:

• Top with Greek yogurt for extra protein

• Add shaved dark chocolate

• Sprinkle cacao nibs

• Add fresh berries

• Drizzle almond butter

It can be served:

• Warm like oatmeal

• Chilled like chocolate pudding

• Layered into a breakfast parfait

  Storage Tips:

  • Store in an airtight container

  • Refrigerate up to 3–4 days

  • Texture thickens when chilled

  • Add a splash of milk when reheating

  • Perfect for meal prep.

  Frequently Asked Questions

  Is quinoa pudding healthy?

  Yes. Quinoa is naturally high in protein and fiber. Combined with cocoa and espresso, this pudding offers balanced macros and antioxidants without refined sugar.

  Can I make it dairy-free?

  Absolutely. Use plant-based milk like soy, almond, cashew, or oat milk.

  Can I reduce the sugar?

  Yes — reduce maple syrup to 2 tablespoons for a lower-sugar option.

  Can I skip collagen?

  Yes. It’s optional. The pudding will still be delicious — just slightly lower in protein.

Mocha Quinoa Pudding

RECIPE: Mocha Quinoa Pudding

Yield 4 servings

Prep 10 mins

Cook 20-22 min

Total 30 mins

Mocha Quinoa Pudding

This protein Mocha Quinoa Pudding is a fantastic healthy substitute for rice pudding—offering all the creaminess and comfort of the classic dessert but with more nutrients, fiber, and protein. It’s naturally sweetened, gluten-free, and perfect for coffee lovers. Whether you enjoy it as a warm breakfast, a satisfying snack, or a chilled dessert, this mocha quinoa pudding will quickly become a favorite in your home.

Ingredients:

½ cup white quinoa (85 g), rinsed well

2 cups milk, 480g (I used 1 cup soy milk, 1 cup cashew milk)

3 tbsp maple syrup, 60g (you can reduce to 2 tbsp)

2 tsp instant espresso powder, 4g

2 tbsp unsweetened cacao or cocoa powder, 10g

1 tsp vanilla extract, 4g

Pinch of salt

1/4 cup collagen powder, 28g (optional)

Directions:

1. Place quinoa in a mesh colander. Rinse thoroughly with cold water (until the water runs clear) and allow to drain.

2. In a medium pot, add all the ingredients and stir until cacao powder and collagen (if using) are dissolved.  Bring to a simmer over medium heat. Reduce heat to a low simmer and cover, leaving the lid cracked so that some steam may escape. Simmer for 20-25 minutes, stirring about every 6 minutes or so.

3. At the 18 min mark, taste the quinoa. If it still has a bite, continue cooking for 3-4 min until the pudding has thickened and the quinoa is cooked and has absorbed most (but not all) of the milk. Remove from heat. If you feel that too much liquid has been absorbed or you want it creamier, add another 1/4 cup of milk, stir through.

4. Pour into bowls and allow to cool for a few minutes before serving (pudding will continue to thicken as it cools). Will thicken up beautifully once refrigerated overnight.

5. Serve by itself or with Greek yogurt and shaved dark chocolate.

6. Keep refrigerated up to 3-4 days

   NOTE:

   You can toast the quinoa in 1/2 tbsp of butter for 1-2 min on medium low heat before adding your liquid. This adds another depth of flavor.

   Macros (approximate) per serving:

   Calories: 265 kcal | Protein: 18 g| Carbs: 33 g | Fiber: 6 g | Sugar: 10 g | Fat: 6 g

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