banana Bread Quinoa Oatmeal
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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


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)


  • 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.


*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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Calories: 240kcal | Carbohydrates: 46g | Protein: 11g | Fat: 4g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 84mg | Potassium: 209mg | Fiber: 4g | Sugar: 14g | Vitamin A: 5% | Vitamin C: 5% | Calcium: 23% | Iron: 13%