Toasted Coconut Banana Quinoa Breakfast Pudding

      
Toasted Coconut Banana Breakfast Pudding

Toasted Coconut Banana Breakfast Pudding

After several days indulging in a few too many sweet treats that included lemon coconut tea cake, chocolate egg nests, and Easter sugar cookies, my body is ready for a break from the sugar and a return to healthier, simpler fare.

A great place for me to focus getting back on track is with breakfast. A healthy breakfast helps set the momentum for a happy, healthy, balanced day.

So, I made a pot of this healthy toasted coconut banana quinoa breakfast pudding that I plan to eat all week. Appearing as a dessert recipe in 500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood, this dish didn’t cut it as a “dessert” in my book. It tasted way too “healthy.” Not wanting to waste perfectly good food, I decided it would be fine as a healthy breakfast.

A great source of fiber, protein and carbs, a bowl of this toasted coconut banana quinoa breakfast pudding topped with fruit should keep me satisfied until lunch. I’ll keep things interesting by topping it with different fruits: sliced bananas, strawberries and maybe even chopped pineapple. A drizzle of honey and splash of coconut milk will work well too.

Enjoy!

Toasted Coconut Banana Quinoa Breakfast Pudding
 
Prep time
Cook time
Total time
 
Cooked quinoa stirred with a mixture of mashed bananas, honey and coconut milk makes for a tasty and satisfying healthy breakfast pudding.
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 2 cups light coconut milk
  • 1 cup mashed ripe bananas
  • 3 tablespoons liquid honey or agave nectar
  • ½ teaspoon ground ginger
  • ⅛ teaspoon fine sea salt
  • 2 teaspoons vanilla extract, (GF if needed)
  • ½ cup unsweetened flaked coconut, toasted
Instructions
  1. In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat. Reduce heat to low, cover the pot and simmer for 12 to 15 minutes or until the quinoa has absorbed the water.
  2. Meanwhile in a blender combine the coconut milk, bananas, honey, ginger and salt and puree until smooth.
  3. Stir the banana mixture into the quinoa and cook over medium heat, stirring constantly until thickened, about 10 minutes. Remove from heat and stir in vanilla.
  4. Transfer the quinoa mixture to a medium heatproof bowl and let cool to room temperature. Serve at room temperature or cover and refrigerate until cold. Serve as a healthy breakfast pudding sprinkled with toasted coconut.
  5. To toast coconut preheat your oven to 300 degress. Spread coconut out in a thin even layer on an ungreased baking sheet. Bake for 15 to 20 minutes, stirring every 5 minutes, until golden brown and fragrant. Immediately transfer to a plate to prevent it from burning and let it cool completely.
Martha’s Notes
Nutritional Estimates Per Serving (3/4 cup): 248 calories, 7.5 g fat, 42.2 g carbs, 3.5 g fiber, 4.4 g protein and 7 Weight Watchers PointsPlus

 

Source

500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood

More Weight Watchers Friendly Healthy Quinoa Breakfast Ideas

Skinny Pumpkin Spice Quinoa Cranberry Granola
Quinoa and Apple Breakfast Cereal (Weight Watchers)

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