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Quinoa Peanut Butter Banana Porridge

by Nensi Beram
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Quinoa Peanut Butter Banana Porridge

Recipe characteristics

  • Quick and easy to make
  • Nutritious and filling
  • Made with healthy and wholesome ingredients
  • High in protein
  • You can add toppings of your choice
  • Dietary requirements: plant-based (dairy-free), gluten-free, refined sugar-free, and soy-free.

Notes on ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • Cooked quinoa: Wondering what to do with leftover quinoa?  You can use it as the base for this nutritious and filling porridge.
  • Banana: A ripe spotty banana is the best choice for this recipe as it adds natural sweetness.
  • Peanut butter: I use chunky peanut butter (my favorite). For a peanut-free breakfast, swap it for almond butter and for a nut-free breakfast, swap it for sunflower seed butter.
  • Date syrup (optional): You can substitute it with maple syrup or sweetener of your choice.
  • Rice Milk: Substitute with cashew milk, soy milk, oat milk or almond milk. 
  • Gingerbread spice mix: If you need a substitute, you can just use Pumpkin Pie Spice or cinnamon powder instead.

Quinoa Peanut Butter Banana Porridge

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Step 1

Put cooked quinoa, peanut butter, banana, gingerbread spice mix, date syrup (optional) and approx. 130 ml plant-based milk into a high-speed blender and blend until creamy.

Step 2

If consistency is too thick to your liking, you can add a little extra plant-based milk until you reach the desired consistency.

Step 3

Serve in a bowl and add toppings of your choice.

Note: I topped it with sour cherry compote, fresh blueberries, and sprinkled it with shredded coconut and ground flaxseeds.

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Quinoa Peanut Butter Banana Porridge
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Quinoa Peanut Butter Banana Porridge

Quinoa Peanut Butter Banana Porridge

Nensi Beram
Quinoa Peanut Butter Banana Porridge is a nutritious and filling breakfast option perfect for busy mornings. Dietary requirements: plant-based (dairy-free), gluten-free, refined sugar-free, and soy-free.
Prep Time 10 mins
Cuisine Gluten-free, Vegan
Servings 1
Calories 358 kcal

Ingredients
  

  • 180 g cooked quinoa
  • 1 level tablespoon chunky peanut butter
  • 1 ripe banana
  • 1 tablespoon date syrup optional, for extra sweetness
  • 130-160 ml rice milk or until you reach a desired consistency
  • gingerbread or pumpkin spice mix to taste

Instructions
 

  • Put cooked quinoa, peanut butter, banana, gingerbread spice mix, date syrup (optional) and approx. 130 ml plant-based milk into a high-speed blender and blend until creamy.
  • Note: If consistency is too thick to your liking, you can add a little extra plant-based milk until you reach the desired consistency.
  • Serve in a bowl and add toppings of your choice.
    Note: I topped it with sour cherry compote, fresh blueberries, and sprinkled it with shredded coconut and ground flaxseeds.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Quinoa Peanut Butter Banana Porridge
Serving Size
 
1
Amount per Serving
Calories
358
% Daily Value*
Fat
 
5
g
8
%
Sodium
 
68
mg
3
%
Carbohydrates
 
69
g
23
%
Fiber
 
5
g
21
%
Sugar
 
22
g
24
%
Protein
 
9
g
18
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword gluten free quinoa bowl, healthy quinoa porridge

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