If you’re looking for a healthier alternative to banana bread and particularly a digestion-friendly alternative, then this Banana Bread Quinoa Oatmeal is for you!
I can still remember the first time I saw something made with quinoa and swore I’d never go near the stuff. That was, of course, well before my days of digestion issues when I was naive enough to think I could stuff my face with pizza and cheesecake forever. 😉 It was an easier transition to using quinoa as a substitute for things like rice or other grains, but when first trying it out as a replacement to oats/oatmeal, I was beyond skeptical. I’ve found, though, that it’s actually quite delicious and when flavored and cooked right, can convince my tastebuds that it’s the real deal.
I find that the key to cooking quinoa as oatmeal (for me, anyway) is to overcook it. It needs to be fairly mushy so it doesn’t have the grainy texture to it (whereas in salads, I like it to have a bit of the grain texture). Thoroughly rinsing the quinoa makes a big difference as well, since unrinsed (or under-rinsed) quinoa has a kind of bitter taste to it. I don’t know about you but I don’t like bitter breakfast foods (or really bitter any kind of foods).
This is the second quinoa oatmeal I’ve tried (the first being my Strawberries and Cream Breakfast Quinoa – recipe here) and I think I’m now officially converted to being a quinoa-for-breakfast eater. I have been seeing recently that quinoa can be used for other breakfast foods too, such as pancakes and waffles. I’m looking forward to experimenting with that in the very near future and also want to try incorporating some other Low FODMAP grains with the quinoa to add additional textures and flavors. So stay tuned for some more delicious tummy-friendly quinoa breakfast creations coming soon!