Have you heard? Quinoa breakfast is the new oatmeal. If you haven’t tried quinoa for breakfast yet, let your obsession begin here. This Pumpkin Banana Quinoa breakfast is creamy, lightly sweet, and perfectly spiced for fall. You’re going to love it.
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!Print
Pumpkin Banana Quinoa Breakfast
This Pumpkin Banana Quinoa breakfast is creamy, lightly sweet, and perfectly spiced for fall.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: breakfast
- Cuisine: American
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
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!
- Serving Size: 1 serving
- Calories: 316
- Sugar: 9g
- Sodium: 341.5mg
- Fat: 9.25g
- Carbohydrates: 49.8g
- Protein: 9g