15m$9.80Banana Walnut Quinoa Porridge
A cozy gluten-free porridge with quinoa, banana, walnuts, cinnamon, and creamy plant milk. It is warmly spiced and naturally sweet without being dessert-like.
- Energy
- 652 calories per serving
- Protein
- 18.1 g per serving
- Carbs
- 116.1 g per serving
- Fat
- 16.8 g per serving
- Sodium
- 216 mg per serving
Shopping options
pure maple syrup
1 Tablespoon
Maple Grove Farms® 100% Pure Maple Syrup
4%
walnut pieces
0.5 Cup
Kroger® Walnut Pieces
25%
vanilla extract
1 Teaspoon
Private Selection® Pure Vanilla Extract
8%
cooked quinoa
3 Cup
Kroger® Quinoa
55%
fine sea salt
0.25 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
0%
ground cinnamon
1 Teaspoon
McCormick Ground Cinnamon
4%
certified gluten-free unsweetened oat milk
3 Cup
Planet Oat® Unsweetened Original Oatmilk
75%
ripe bananas
2 Count
Fresh Bunch of Bananas – 5-7 Bananas
32%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- cooked quinoa-3 cups
- certified gluten-free unsweetened oat milk-3 cups
- ripe bananas-2 medium
- walnut pieces-0.5 cups
- pure maple syrup-1 tablespoon
- ground cinnamon-1 teaspoon
- vanilla extract-1 teaspoon
- fine sea salt-0.25 teaspoons
Mash 1 banana with a fork, slice the remaining banana, and set aside 2 tablespoons of the walnuts for topping.
Keep the knife blade angled away from fingers while slicing the banana.
In a medium saucepan, combine the cooked quinoa, oat milk, mashed banana, cinnamon, vanilla, salt, and maple syrup; stir well over medium heat.
Bring the mixture to a gentle simmer, then cook for 6 to 8 minutes, stirring often, until creamy and spoonable.
Stir frequently and keep the heat moderate because hot plant milk can bubble up quickly.
Stir in the remaining walnuts and cook for 1 to 2 minutes, until the walnuts are warmed through and the porridge is thick but still loose.
Divide into bowls and top with banana slices and reserved walnuts; serve warm.
Let the porridge cool slightly before serving to children.
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