Here's Why This Recipe Works
My top 3 favorite reasons:
- Perfect For A Healthy Breakfast Or Snack
- Can Be Prepared In About 10 Minutes
- Made With Clean, Real Food Ingredients
You can feel good about making this healthy, plant-based recipe because it's vegan, gluten-free, dairy-free, soy-free, egg-free, flourless, grain-free, oil-free, and contains no refined sugar.
What Goes Into This Recipe
Here are the nutrient-dense ingredients that are used to make this recipe:
Frequently Asked Questions
What Do These Taste Like?
They have a really unique texture - not really a coarse cake-like texture like cake or brownies but more like a soft, mousse-type texture.
It's a good way to use leftover quinoa (maybe from dinner the night before) and the recipe only needs 1 cup to make it.
And, they are a nice change from the typical breakfast entrees...pancakes, muffins, waffles, and cereal but are healthier and are made with vegan protein.
But, even though they are called breakfast squares, you could certainly make these whenever a healthy snack is in order.
Another surprise...they are vegan, flourless and gluten-free too!
Can I Make The Quinoa In An Instant-Pot?
Yes! Simply following these instructions:
Are These Freezer-Friendly?
Yes! Tightly wrap the squares individually and store them in the freezer.
When ready to serve, thaw them in the refrigerator.
Want More Healthy Plant-Based Breakfast Recipes?
Check out these:
- Raspberry Acai Smoothie Bowl
- Chocolate Peanut Butter Protein Smoothie
- Raspberry Kiwi Smoothie
- or my CLEAN EATING Cookbook with 75+ plant-based recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day!
Gluten-Free Vegan Chocolate Quinoa Breakfast Squares
For the mixture:
- 1 1/2 cups homemade almond milk
- 1/2 cup almond flour
- 1 cup organic Medjool dates (pitted)
- 1/2 cup organic hemp seeds
- 1/2 cup organic unsweetened applesauce
- 1/3 cup organic raw cacao powder
- 1/4 teaspoon Himalayan pink salt
For the add-in:
- 1 cup organic quinoa (cooked)
- 1/2 cup almond flour
- Preheat oven to 350 degrees Fahrenheit.
- Prepare an 8 x 8 baking dish lined with parchment paper and set aside.
Prepare the quinoa:
- Prepare (1) cup of quinoa according to package directions.
Prepare the mixture:
- Add all the ingredients for the mixture to a Vitamix and blend until well combined, but taking care to not over process.
- Add the cooked quinoa to the Vitamix and stir in by hand until well combined.
- Transfer the mixture to the prepared baking dish and sprinkle the optional topping evenly over the top of the mixture.
- Bake at 350 degrees Fahrenheit for approximately 60 minutes, or until firmly set.
- Allow to cool for at least (1) hour, then carefully run a knife around the pan to loosen the edges.
- Cut into squares and serve.
- Store in an air-tight BPA-free container.
Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home™ website since 2012. I specialize in creating easy, healthy plant-based and Medical Medium® compliant recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.
Made these yesterday, & they came out just perfectly delicious! I subbed cashew meal instead of almond meal too. Yummo! 🙂 thanks for your amazing website!
Hi there Parizad! I am so glad to hear that you enjoyed the recipe and love the substitution you made!
Thank you for trying out the recipe and taking the time to let me know you liked it, I really appreciate it 😉
Hi! What type of dates did you use?
I ran out of medjool and only have jujube. Do you think that would work?
Hi Stella! I use "medjool" dates in my recipes, including this one. I wasn't familiar with "jujube" dates so I looked them up and they look like they are similar in size to the medjool dates.
I would think it would be fine to use those instead of the medjool dates, using the same amount.
Some other date varieties are smaller and you would need to use two smaller ones to equal one large medjool, but I think you'd be fine with the jujubes.
Thanks for the question and I hope you enjoy the recipe if you give it a try 😉
These breakfast squares were really, really good. I used some leftover quinoa I had from dinner last night (that would have ended up in the garbage!) and made these for breakfast. I love them because they are not too sweet but the ingredient list makes them healthy enough for breakfast. Thank you!!!!
Hi Jessica! I usually make this recipe too when I have leftover quinoa!!
I'm so glad to hear you liked the recipe, thanks so much for letting me know 🙂
Hi Karielyn! I love your site, the recipes are fab!
Just one question on this recipe if you don't mind- what could I substitute for the dates and hemp seeds? Would chia or linseed work as well as Hemp seeds?
Thanks in advance.
Hi Tamara! Thanks for your kind comments!
Let's see...the dates are used for sweetness so maybe you could try your favorite liquid sweetener, a little maple syrup, figs or even apricots maybe.
For the hemp seeds, I think they might be added for extra nutrition. Maybe leave them out completely or you could try to substitute the amount of hemp seeds for more quinoa, ground flax seeds, pecans, sunflower seeds or even sesame seeds.
I'm not sure how any of that will taste or if they will work though.
I wouldn't use chia seeds because they absorb liquid and will become gel-like.
I hope that helps...and thanks for the question 🙂
Yuuuummmm!! I thought these were brownies at first, so I was happy to see that these were for breakfast! Boy oh boy are they a nice change from smoothies and cereal, and much healthier too!
Hi Abby! I know...a nice surprise! So glad to hear you enjoyed them 🙂
hey karielyn! first of all: I love your website. I've tried a TON of your recipes and me and my family loved all of them :))
these quinoa-squares are now on the top of my favorites list, I just have one qucik question: can you freeze them? I think they would be a perfect grab and go snack or breakfast and would save me so much time 🙂
Hi Nina! Thanks so much for the kind comments...I really appreciate it!
When I make these, I usually don't have any leftover to freeze (lol!)
But in the original recipe, they give freezing instructions: "To freeze, wrap individual squares tightly and store in the freezer. Thaw in the refrigerator or microwave".
I personally don't use a microwave so I would just thaw on the counter at room temp or refrigerator.
You may want to sprinkle some fresh almond meal on the top when you re-serve them.
That is an excellent idea to make some ahead of time and would certainly help on busy mornings.
I think the next time I make them I'll make a double batch and do that, thanks for the question 🙂
I just wanted to let you know that freezing them worked out beautifully! the texture and the taste were both as good as fresh :)) thanks again for that great recipe, my kids loooove them as an midafternoon snack and they always ask me to put them in their lunch boxes yaay 🙂
oh and they are my favorite breakfast for hectic mornings, they replaced my green smoothies! 😉
Hi Nina! Oh wow..thanks so much for checking back in to let us know about freezing them!
I think though, that I would have to make a double batch to have enough left over to freeze lol!
My most favorite thing about them is that they are a good source of protein.
Thanks again for taking the time to give us an update 😉
These were fantastic! I followed the recipe as is except I subbed oat milk for the almond milk. I also added a tad bit more quinoa (like about 1/4 to 1/2 cup) for extra protein. They are SO GOOD. 10/10 will make again. Thanks Karielyn!
Hi Jamie! I'm so glad to hear you enjoyed the recipe...thanks so much for letting me know 🙂
Hi! I can't believe how amazingly yummy these were!!!! Made a batch for weekly breakfast and had to try a piece, then another and another. I had to bag them up for later and now I have something to look forward to in the morning. I'm so glad I tried them out!
Hi there! I'm so glad to hear you enjoyed them...thanks so much for trying out the recipe! 🙂