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Banana Quinoa Rice Pudding is a hearty, delicious breakfast that everyone will love! It’s light and creamy with a delightful coconut-banana flavor.
Do you ever find yourself going through phases where you will cook the same food over and over for weeks — sometimes months — on end? Well, that was me with quinoa. A few years back my husband went through a major quinoa eating phase which then rubbed off on our kids. I found myself steaming a pot of it every day and then tossing it with cherry tomatoes, olive oil, lemon and basil or mixing it with shrimp and avocado.
Quinoa is a fantastic grain which is rich in protein, calcium and many other essential vitamins and minerals. The only down side for me whenever I make it for my kids is the mess I find under their chairs after dinner (this is my problem with rice too — enter Brown Rice Cakes). I can spend a good 10 minutes sweeping those little grains up off the floor and still find more down there a week later.
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Without banning quinoa from our dinner repertoire, I turned one of our favorite grains into a dish that tastes incredibly similar to rice pudding and is much more mess-proof. Light and creamy with a delightful coconut-banana flavor, this dish can be served after dinner for dessert, as an after school snack or even as a special breakfast treat.
You may find yourself making a lot more quinoa after trying this recipe, but you’ll find a lot less of it on the kitchen floor and a lot more of it in your family’s tummies! Let me know if you make this one by tagging me on social media!
Banana Quinoa Rice Pudding
Ingredients
Instructions
- Place the quinoa in a strainer and rinse with water.
- Place quinoa, coconut milk and milk in a medium saucepan and bring to a boil. Cover and simmer for 15 minutes.
- Stir in the remaining ingredients and cook over medium heat for 4-5 minutes stirring continuously until thickened.
- Pour into individual ramekins. Serve warm or chill for 1-2 hours.
- Serve.
Great ideas!
I’m thinking for anyone not a fan of bananas, use natural unsweetened applesauce instead, it might taste like an apple pie : ) Also, I wonder if a nice summer tropical version would be
to use just a half can of coconut milk with the difference made up with natural pineapple juice, omit the sugar and cinnamon but add 1-2 tsp vanilla …though I’d probably add some unsweetened shredded coconut because I just love coconut with banana and pineapple!
So glad you liked it!
I couldn’t find light coconut milk so I used regular and it turned out way too sweet but delicious!! I think ill try without honey next time. I will now be making this instead of my rice pudding that never turns out. Thank you for another great recipe!!
I haven’t tested this recipe with rice or oats as they both have different cooking times, but let me know if you do and how it turns out!
seems delicious but quinoa isn’t easy to find in my country can I use rice or oats instead
Thanks
Very nice recipe, Thanks!
I added chia seeds to this. Delicious!
I ran out of quinoa and really want to make this in the morning. I have tons of rice though, will rice work? I’m guessing it will based on the recipe name, but what kind would be best? I have Jasmine, brown rice, white rice, and maybe a couple others. Love your website!
Hi, ive tried serval of your recipes and they’ve all been great! What kind of honey do you use?
Hi, ive tried serval of your recipes and they’ve all been great! What kind of honey do you use?
Made it with millet and 14 oz of soy milk instead of quinoa and regular milk. We have a milk allergy in the house and were out of quinoa. It tasted great!!
About 1 week!
How long will this keep in the fridge?
Yummy! I had to stand over the pot and keep tasting it just to make sure it was ok….and it was… with every single bite!
I only had 1/2 banana in the house and it still imparted a delicious banana flavor. Thanks so much for this recipe!
Yes, I think chia seeds would be lovely in this! I would add after cooking and before chilling! Stir thoroughly!