• Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Healthy by 40

  • Home
  • About
  • Blog Posts & Recipe Index
  • Health & Cooking Tips
    • Digestive Health Info & Tips
      • The IBS Lowdown
      • The Word on GERD (& Acid Reflux / Heartburn)
      • The IBS & GERD Connection
      • Shopping w/Dietary Restrictions
      • Low FODMAP Food Plan
      • What a Symptom-Free Day Looks Like
    • Baking/Cooking Tips
      • Cheesecake Tips
      • Truffle Making/Dipping Tips
      • Tips for Dessert Sauce Drizzling
      • Squash Prep & Cooking Tutorials w/Photos
        • How to Peel, Cut & Cook Whole Butternut Squash (w/Photo Guide)
        • How to Peel, Cut & Cook Whole Kabocha Squash aka Japanese Pumpkin (w/Photo Guide)
        • How to Prep Eggplant to be Roasted & Stuffed (w/Photo Guide)

Banana Bread Quinoa Oatmeal

October 15, 2016

Jump to Recipe Print Recipe

banana Bread Quinoa OatmealIf you’re looking for a healthier alternative to banana bread and particularly a digestion-friendly alternative, then this Banana Bread Quinoa Oatmeal is for you!

I can still remember the first time I saw something made with quinoa and swore I’d never go near the stuff. That was, of course, well before my days of digestion issues when I was naive enough to think I could stuff my face with pizza and cheesecake forever. 😉 It was an easier transition to using quinoa as a substitute for things like rice or other grains, but when first trying it out as a replacement to oats/oatmeal, I was beyond skeptical. I’ve found, though, that it’s actually quite delicious and when flavored and cooked right, can convince my tastebuds that it’s the real deal.

I find that the key to cooking quinoa as oatmeal (for me, anyway) is to overcook it. It needs to be fairly mushy so it doesn’t have the grainy texture to it (whereas in salads, I like it to have a bit of the grain texture). Thoroughly rinsing the quinoa makes a big difference as well, since unrinsed (or under-rinsed) quinoa has a kind of bitter taste to it. I don’t know about you but I don’t like bitter breakfast foods (or really bitter any kind of foods).

This is the second quinoa oatmeal I’ve tried (the first being my Strawberries and Cream Breakfast Quinoa – recipe here) and I think I’m now officially converted to being a quinoa-for-breakfast eater. I have been seeing recently that quinoa can be used for other breakfast foods too, such as pancakes and waffles. I’m looking forward to experimenting with that in the very near future and also want to try incorporating some other Low FODMAP grains with the quinoa to add additional textures and flavors. So stay tuned for some more delicious tummy-friendly quinoa breakfast creations coming soon!

banana Bread Quinoa Oatmeal
Print Recipe
5 from 1 vote

Banana Bread Quinoa Oatmeal

A sweet start to the morning, this banana bread oatmeal is an excellent Low FODMAP and Acid Reflux-safe alternative to banana bread.
Prep Time5 mins
Cook Time20 mins
Total Time55 mins
Servings: 4 servings
Calories: 240kcal

Ingredients

For Oatmeal:

  • 1 cup (180g) quinoa (thoroughly rinsed in a fine mesh strainer under cold water for ~3 minutes. Make sure it's fully rinsed or else it will taste bitter when it's done cooking)
  • 3/4 cup (200g) bananas (mashed - use super ripe bananas)
  • 1/4 cup light brown sugar (packed)
  • 2 cups unsweetened vanilla almond milk
  • 1/2 tsp. pure vanilla extract

Optional Toppings: *NOTE: Nutritional info below does not include the optional toppings*

  • pecan halves (for Low FODMAP/IBS - do not use more than 5 halves/~10g per serving)
  • pure maple syrup (for Low FODMAP/IBS - do not use more than 1 Tbsp.)
  • unsweetened vanilla almond milk
  • banana slices (for Low FODMAP/IBS - a safe serving of banana is up to 100g, so you could add in 50g worth of slices, if desired)

Instructions

  • Place the quinoa, bananas, brown sugar and milk in a medium-sized sauce pan and heat over medium-high heat until the mixture starts to boil.
  • When the mixture starts to boil, cover the pan, reduce heat to low/medium-low and simmer for ~20-25 minutes until the milk has absorbed and quinoa has reached the desired consistency.
    Note: If for some reason the quinoa isn't soft enough for you when the milk evaporates, add in a bit more milk or water and continue cooking a few more minutes.
  • When done to your liking, remove from heat, uncover, add in the vanilla extract and stir/fluff up the quinoa. Top with pecans, maple syrup and/or additional milk, if desired, or eat as is. Either way is delicious!
  • Store leftovers in an air-tight container in the refrigerator for up to 3 days. To reheat, add a little bit of water or milk before heating.

Notes



*Information above is based on the oatmeal recipe alone, without any of the optional toppings.*
*Information above is based on the specific brands/types of ingredients I used (as one example, pink himalayan sea salt is lower sodium than regular salt). Values vary if using any other brands/types of ingredients.*
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.*
 
*Back to Top of Page*

Nutrition

Nutrition Facts
Banana Bread Quinoa Oatmeal
Amount Per Serving
Calories 240 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 84mg 4%
Potassium 209mg 6%
Total Carbohydrates 46g 15%
Dietary Fiber 4g 16%
Sugars 14g
Protein 11g 22%
Vitamin A 5%
Vitamin C 5%
Calcium 23%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Breakfast, Healthy, Oatmeal, Recipe, Tummy Friendly, Vegetarian

Previous Post: « When The Internet Leads You Astray (A PSA on Low FODMAP Info Found in Cyberspace)
Next Post: Salmon Florentine-Stuffed Potatoes »

Reader Interactions

Primary Sidebar

38 yr old wife and dog mom trying to get healthy before hitting the big 4-0! Read More →

Follow the Journey:

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Digestive Health:

  • The IBS Lowdown
  • The Word on GERD (& Acid Reflux / Heartburn)
  • The IBS & GERD Connection
  • Shopping w/Dietary Restrictions
  • Low FODMAP Food Plan
  • What a Symptom-Free Day Looks Like

Browse the Archives:

Go to category

Footer

Follow the Journey:

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Stay on Track:

Harvest Tuna Salad
Spinach and Artichoke Stuffed Potatoes
Toasted Quinoa w/Raisins & Pine Nuts

Cheat Day:

Gluten-Free Red Wine Fudge Brownies
Butter Heath Fudge
countdown to the big 4-0!April 21, 2022
18 months to go.
All images and recipes © Healthy by 40 / Meredith Gandelman 2019