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Banana, passion fruit & quinoa breakfast bowl

15 minutes

super easy


This Banana, passion fruit & quinoa breakfast bowl is the taste of summer holidays. Delicious passion fruit, shredded coconut, chia seeds and quinoa make perfect combination for your nutritious breakfast. Even better, you can prepare it ahead of time and save time in the morning.



Adjust Servings
185 grams quinoa flakes
2 tablespoons chia seeds
400 ml coconut milk *or any plant based milk your like
1 large banana *the riper the better
2 tablespoons shredded coconut
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
For the toppings
Passion fruit, apple, mango or any fresh fruit
Roasted almonds
Maple syrup to finish it off
Nutritional Information
521 Calories
30 g Fats
10 g Protein
55 g Carbs
16 g Sugars


Prepare the chia seeds
Add the chia seeds to a bowl and pour over 150ml water. Set aside to absorb until needed.
Mark as complete
Start cooking the porridge
Mash banana with the back of a fork. Put it in a pan and add coconut milk, vanilla extract, maple syrup, grated coconut and salt. Place over medium-low heat and bring to a simmer. Stir in the quinoa, bring the mixture to a boil, turn the heat down to low, and put the lid on. Cook until most of the liquid is absorbed, it takes about 20 minutes. Once cooked, add quinoa mixture to the chia mixture and stir to combine. Cover with a foil and let it sit in the fridge for about 1 hour or overnight.
Mark as complete
Prepare the topping and serve
Halve the passionfruit. Add almonds to a cold frypan and place over medium heat. Roast until golden brown. Remove and let cool. When cooled down coarsely chop the almonds. Divide the quinoa mixture between bowls, top it off with fresh fruit, roasted almonds and serve it with maple syrup on the side.
Mark as complete
If you are not using all of the porridge at the same time, place it in an airtight container and keep in the fridge up to 3 days.
You can substitute coconut milk with almond milk or any other plant based milk.

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