This banana quinoa breakfast bowl recipe is the BOMB!! Perfect for meal prep, to make ahead and take on the go. Try it out and you won’t be disappointed.
The formula to create a quinoa breakfast bowl
All you need are a few pantry staples to create this dish along with some bananas! All the ingredients needed to prepare this dish are foods I generally have on hand ALL the time!
Quinoa is most commonly used as a side dish for lunch and dinner but it can also be prepared as a breakfast quinoa bowl or breakfast porridge, similar to oatmeal and usually sweet rather than savory. The quinoa is usually cooked in milk combined with sweetener, fruits and nuts.
In this quinoa breakfast bowl recipe, the quinoa is cooked ahead in almond milk lightly sweetened with dates. My top choice for a plant-based milk to use with quinoa is almond milk, coconut milk or a blend of the two. The coconut milk is naturally a little sweet and so it brings a lighter, sweeter flavor to the dish. There are many other plant-based options out there so I recommend starting with your personal preference to see how it works in the recipe. And of course, regular dairy works as well.
Of course for your own quinoa breakfast bowl, you can substitute the dates with your choice of sweetener such as honey, agave or any other sweetener. There are some health advantages to using dates instead of other sweeteners. The calories may be similar but dates are an antioxidant and they contain nutrients such as fiber, vitamins and minerals.
Walnuts are a great source for healthy fats including Omega-3 fatty acids. But also provide additional vitamins and minerals for your body. And as far as nuts are concerned, walnuts are the best choice as an antioxidant powerhouse! I try to add them when possible to my breakfast dishes and also on salads!
Overnight banana quinoa breakfast bowl
- 1/2 cup quinoa dry
- 1 cup almond milk or other plant-based milk
- 1-2 dates
- 1/2 tsp ground cinnamon
- 1 medium banana sliced
- 2 T walnuts chopped
- Remove the pit from the dates and chop up into small pieces.
- Combine the quinoa, dates and milk into a small pan. Heat at medium temperature until boiling, then reduce heat and cook until all the liquid is absorbed (about 15-20 minutes). Stir in the cinnamon and allow quinoa to cool for about an hour.
- When the quinoa has cooled, layer the quinoa with bananas in bowls to eat immediately or container(s) or jar(s) to take on the go. Top with chopped walnuts.
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Here are some of my favorite ingredients and tools that I use when making this recipe!
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