Banana Bread Quinoa Oatmeal

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: 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

[nutrition-label]
*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.*

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Nutrition