Save This Recipe! Enter your email and I'll send it straight to your inbox. Plus you'll get new recipes from me every week! By submitting this form, you consent to receive emails from Happy Healthy Mama.
Of course it’s made with healthy, nourishing ingredients that will energize your day. Quinoa. Banana. Pumpkin. Boom.
The last few months I’ve been on a mission to add more variety to my first meal of the day. It all started when I read that oats can be pretty inflammatory. (The book I was reading was The Autoimmune Solution by Dr. Amy Myers
.) It bummed me out at first because I love oats and at time was probably eating them 5-6 mornings a week. But in the end, I’ve made so many different and delicious breakfasts as a result of me branching out more, including this incredible quinoa breakfast bowl. 
The banana sweetens this up nicely on its own, so you can totally make this without any added sugar. I think it tastes great with a little drizzle of pure maple on top, but that is optional. I also topped mine with extra milk and some pumpkin seeds, both of which make it even better. I think it’d be excellent with a few extra banana slices on top, as well. Go crazy!
I could say so much more about this lovely quinoa breakfast, believe me, I could, but I think some exhaustion is catching up to me. I slept on a plane last night, taking the red eye home from a weekend trip to Las Vegas. After getting the kids to bed tonight, I thought for sure I’d be ready to collapse, but apparently I’m jet lagged because my eyes were wide awake and I sat down to finish this post instead. Let me assure you, readers, that I will be dreaming about this breakfast tonight as just looking at these pictures is making me hungry. I hope you give it a try!
Pumpkin Banana Quinoa Breakfast
- Total Time: 20 minutes
- Yield: 4 1x
Description
This Pumpkin Banana Quinoa breakfast is creamy, lightly sweet, and perfectly spiced for fall.
Ingredients
1 cup quinoa, rinsed well
2 cups milk (I have used almond and cashew milk, any milk will work)
1 cup water
2 large ripe bananas, thinly sliced or mashed
1 cup pumpkin puree (not pumpkin pie mix)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/8 teaspoon salt
Optional Toppings: more milk, maple syrup, pumpkin seeds
Instructions
Mix all ingredients in a medium sauce pan and stir well. Bring to a boil, then reduce the heat, cover, and simmer for 12-15 minutes, stirring once or twice during the cooking time. The quinoa should be cooked and creamy. Top with optional toppings, if desired. If reheating the next day, you may need to add more milk. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 316
- Sugar: 9g
- Sodium: 341.5mg
- Fat: 9.25g
- Carbohydrates: 49.8g
- Protein: 9g
Thanks for sharing! Does it keep long?
It will keep for about 2-3 days refrigerated.
This looks so good! What a great way to enjoy a healthy and hearty breakfast!
Hi, are you sure that it’s 2 cups milk and 1 cup water? Mine came out super watery and I followed your instructions to a T
Trying this without the bananas. Using only one cup of almond milk as it’s cooking in the pressure cooker (inside a cast-iron casserole pot).
Waiting. My husband came home as a “pre-diabetic”. In my opinion, just more ploys to sell more pharmaceuticals.
He’s been doing fine with my cooking. I use stevia, coconut sugar and read “the Zone Diet” years ago, when it 1st came out. I’ve been cooking organic foods. I avoid anything with corn and soy as 90 percent of the corn and soy grown in the USA is GMO and has glyphosate in the DNA. The industry is feeding us insecticide (carcinogen).
Ha, it’s ready. Added more cinnamon and ginger 4 tsp coconut sugar for flavor, and cooking again. I like my grains completely cooked, ha it’s cooked.
It’s not bad. My husband is eatiing it. “It’s okay” . I don’t know what it is. Maybe using sweet potatoes might work .
Thanks,!
I got an odd color, too, but it was DELICIOUS! This recipe is a keeper!
I’m glad you liked it despite the color. 🙂
What about making it with just one serving? 4 is too much for one person…
You can cut the recipe down by 3/4 and give that a try. I often make a batch and then eat it for four days straight. 🙂
Can’t wait to try this! Thanks for sharing!
You’re welcome, Connie! I hope you love it. 🙂
This is delicious! To make it a little sweeter without adding refined sugar, I threw in some mashed sweet potato afterwards and added more cinnamon. It tasted great topped with Greek yogurt too. Great job coming up with a fabulous recipe!
THIS IS AMAAAAZING! It’s very easy to make; it’s very filling, and the flavours are satisfying. I like to prep this in advance and my mom and I share to eat it for brekkie during the week. She likes to add walnuts and honey after she’s re-heated hers. Thank you for the awesome recipe.
So happy to hear this! 🙂 Thanks, Aly!
Help…what went wrong.
I have checked, I followed the recipee exactly and this turned an ugly brownish green color and was thinner than your pic and was very slimmy. This recipee looks and sounds so good but it was a failure for me.
Hi Jean! I’m really sorry this didn’t work out for you. I can’t imagine what would make it the color and texture you describe. I wish I could help more, but if you followed the recipe exactly I’m not sure what the issue would be.
This sounds delicious although I’ve read that boiling or even just soaking a banana in water may reduce it’s nutrients, particularly potassium by 40%. If i may suggest, cut the bananas in small pieces, use it as a topping and it raw to maintain it’s nutrients.
Interesting! The only problem with that is that the bananas flavor the dish and add sweetness. Take them out and it becomes Pumpkin Quinoa Breakfast, and you definitely will need another sweetener.
Yummy alternative to oats but I’m not giving up oatmeal 🙂 This is too good not to share. xoxo