This caramelized banana quinoa breakfast bowl is packed with protein, gluten free, and makes for the perfect quick breakfast!
Happy Tuesday! Did you all have a good Labor Day? Mine was pretty eventful, and I’m excited to get back into a routine. It’s taking me a while to find my groove with my day-to-day routine here at college, but at the same time, I’m loving the change of pace! Change is good, people.
So, you guys know I love my oatmeal bowls. As you can tell by my Instagram, they make a regular appearance in my breakfast rotation, but man, I can get stuck in a rut.
I rotate between what feels like the same three foods for breakfast- smoothie, oatmeal, toast. I feel like I never truly branch out, but ya know what? That all changes TODAY, with this caramelized banana quinoa bowl.
Can we talk about caramelized bananas? They’re SO underrated. Like the natural sweetness of them combined with their texture is a match made in taste bud heaven. I decided that pairing it with a quinoa breakfast bowl would be the PERFECT combination, and boy was I right.
Since I like having my breakfast more filling and hearty, I knew I needed to add in some protein. To up the protein value, I added in some Vital Proteins Banana Cinnamon Whey Protein. Two scoops have over 20g protein and are filled with nutritional benefits, like collagen, probiotics, and amino acids. I love using Vital Proteins in my diet for extra protein, nutritional benefits, and I’ve truly noticed a change in my hair + nail growth!
Besides the collagen, I also added in some maple syrup and ripe mashed bananas, for natural sweetness. Once you caramelize your bananas, simple top them on the quinoa, add some crushed pecans and whatever toppings you want, and ENJOY.
When you make this caramelized banana quinoa breakfast bowl, don’t forget to send me a photo on Instagram @tennishealthfitness.
- ½ cup dry quinoa
- 1 cup almond milk
- 3 tbsp maple syrup
- 1 scoop banana cinnamon whey (omit if vegan)
- 1 banana, mashed
- For the bananas:
- 1 banana, sliced
- 1 tbsp coconut oil
- ½ tbsp coconut sugar
- Bring the almond milk to a boil, and add in the quinoa + whey (if using). Reduce the heat and stir consistently for 15-20 minutes.
- Once fluffy, add in the mashed banana and maple syrup. Set aside.
- Heat a skillet to a medium heat and melt the coconut oil. Once hot, add on the bananas and coconut sugar. Cook for 3-4 minutes, then flip the bananas and cook for 2-3 more minutes.
- Divide into two bowls, add more toppings, and enjoy!
This post is sponsored by Vital Proteins. All opinions are my own.
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