InspirationGlow Kitchen chocolate banana breakfast quinoa (featured on Greatist)
I didn't exactly follow the recipe, I skipped some ingredients and subbed some others to keep the calorie count low for this recipe because I usually to eat a small bowl of oatmeal with fruit and a smoothie each morning. The bowl of oatmeal has protein and fiber while the smoothie has superfood powder and 8 oz of liquid to keep me feeling full for at three hours.
I skipped the honey because I sweeten my breakfast with non-dairy creamer, but feel free to use a sweetener in yours.
The original recipe cooks on the stove right before you want to eat it, but I used the quick and easy start-the-steel-cut-oats-on-the-stove-the-night-before method. You bring the ingredients to a boil, move it off the heat, and leave it sit with the lid on all night and it's fully cooked in the morning. Easy-peasy. Then in the morning all you need to do is reheat it, and you're good to chow down. This is also a good way to use cocoa powder since it gives it a lot more time to hydrate and spread it's chocolatey flavor around.
- 1/2 cup quinoa
- 1 3/4 cups liquid (I used water, see comment in the Verdict section*)
- 2 tsp cocoa powder
- Sprinkle of salt
- 1/2 banana (I used an over-ripe one from my freezer)
|Cocoa powder doesn't mix well into cold liquids.|
|Starting to heat up, so the cocoa powder incorporates.|
|Cooked it longer, now it's a good porridge texture.|
|My bowl with non-dairy creamer and almond milk on top.|
VerdictWaterlogged, but tasty.
When I got up in the morning to eat breakfast, the pot had too much water in it, it was super thin and runny. I had to cook this over medium heat for 10 more minutes to get it to a thick "porridge" texture. That was disappointing since I couldn't eat right away. Don't know if that was my fault with a cooking error or if it was the recipe. But the flavor was good, I like the classic combination of chocolate and banana together. I liked my version with only 1/2 of a banana rather than a whole one since I'm not super fond of bananas.
I'm not gluten-free, but I have a friend who is (hi Renae!) and I would definitely recommend this as a recipe to try. I would definitely recommend doubling the recipe so you have several servings. Plus it's easy and doesn't require a lot of ingredients.