Banana Oat-Quinoa Porridge

I've only made breakfast quinoa once or twice. It was delicious, but it always bothered me how one serving is only 1/4 a cup (as opposed to 1/2 cup of oats, which feels giant in comparison).

I found a solution: an oat-quinoa hybrid! I had no idea what to expect, but I really enjoyed it. The texture and taste were oddly reminiscent of rice pudding.

The only downfall is that it's a slight pain to prepare, due to the longer cooking time of the quinoa. You can side step this by preparing a bunch ahead of time, or nuking it in the microwave (it only takes about five or six minutes in the microwave).

Banana Oat-Quinoa Porridge

by The Oatmeal Artist

Prep Time: 5 min

Cook Time: 15 min

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Ingredients (serves 1)

• 1 cup milk of choice
• 1/8 cup quinoa
• 1/4 cup rolled oats (I use Country Choice Organic)
• 1 ripe banana
• 1/4 tsp vanilla extract
• 1/2 tsp cinnamon
• pinch of salt

Instructions

1. Bring approximately 1/2 cup of milk to a boil and add quinoa. Return to a boil and reduce heat to medium-low. Cover and simmer for 12 minutes.
2. Add the oats and another 1/2 cup milk. Turn heat to medium.
3. Mash up a ripe banana and add to the oatmeal. Stir.
4. Once more of the liquid has absorbed, add vanilla extract, a tiny pinch of salt, and cinnamon. Stir.
5. If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
6. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.). I added a dash of nutmeg on top. Num!

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**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!