Banana Hazelnut Breakfast Quinoa
Prep time
Cook time
Total time
Adapted from Whole Living
Serves: 2 servings
  • ⅓ cup quinoa, uncooked
  • 1 ¾ cups almond milk (I used unsweetened vanilla Almond Breeze)
  • ½ teaspoon cinnamon
  • ¼ teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • ½ tablespoon almond butter
  • 1 banana, chopped and divided into 2 equal portions
  • 2 tablespoons hazelnuts, chopped and divided into 2 equal portions
  1. In a large saucepan, heat the quinoa and almond milk over medium heat.
  2. Once the mixture starts to bubble, turn down to medium-low and cook for about 15 minutes, stirring occasionally.
  3. Add the cinnamon, vanilla, maple syrup, almond butter, half of the chopped banana, and 1 tbs of chopped hazelnuts. Mix together until combined.
  4. Cook the mixture on low for another 1-2 minutes or until it has thickened. The mixture may still seem runny, but once in the bowl, it will thicken up even more.
  5. Pour mixture into 2 bowls. Top each portion with 1 tbs of chopped hazelnuts and the other half of the chopped banana. Drizzle with a bit more maple syrup if you wish.
Serving size: 1 bowl
Nutrition Information (per serving) from
Calories: 267 Fat: 9.1g Carb: 43g Fiber: 5.2g Protein: 6.9g Sugar 16.1g Sodium: 160mg
Recipe by Destination Delish at