Banana Quinoa Rice Pudding is a hearty, delicious breakfast that everyone will love! It’s light and creamy with a delightful coconut-banana flavor.

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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; mixing it with shrimp and avocado; or using it as the base for Quinoa Mexicana Salad.

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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.

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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!

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Banana Quinoa Rice Pudding

Banana Quinoa Rice Pudding is a hearty, delicious breakfast that everyone will love! It's light and creamy with a delightful coconut-banana flavor.
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Servings: 4
Author: Catherine McCord
Cook Time 20 minutes
Total Time 20 minutes

Ingredients  

  • 1 cup quinoa, rinsed and drained
  • 1 14 ounce can coconut milk, light or whole
  • 1 cup milk
  • 2 ripe bananas, mashed
  • 3 tablespoons honey
  • 1/2 teaspoon cinnamon

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.

Notes

This pudding can also be made in a rice cooker 

Nutrition

Sodium: 30mg | Sugar: 14g | Fiber: 3g | Cholesterol: 5mg | Calories: 320kcal | Fat: 17g | Protein: 7g | Carbohydrates: 40g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. Hi, ive tried serval of your recipes and they’ve all been great! What kind of honey do you use?

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