Banana Quinoa Porridge

Quinoa Banana Porridge.

Why this is peri-perfect...
This warm and creamy little bowl is comfort food with benefits. Quinoa flakes are naturally gluten-free and rich in magnesium - a mineral many women in perimenopause are low in - which helps calm the nervous system and reduce tension. The banana adds gentle sweetness and prebiotic fibre, while the almond butter and chia offer healthy fats and staying power. A scoop of protein powder gives this breakfast the 30g protein hit needed to support stable energy, lean muscle, and fewer cravings through the day. Cinnamon helps with insulin sensitivity, and the hemp seeds or walnuts bring in bonus brain-loving fats. It’s quick to make, easy to digest, and just the kind of breakfast that helps you feel grounded from the inside out.

Ingredients:

For the porridge:

1/4 cup raw quinoa flakes

3/4 cup unsweetened almond milk

1/2 small ripe banana, mashed

15g vanilla protein powder

1/2 tsp chia seeds

1/4 tsp cinnamon

1/4 tsp vanilla extract

Pinch of sea salt

Toppings:

2–3 banana slices (from the other half of your banana)

1 tsp almond butter

1 tsp hemp seeds or chopped walnuts

Instructions:

1.     Cook the base:
In a small saucepan, combine quinoa flakes, almond milk, mashed banana, chia, cinnamon, salt, and vanilla. Bring to a simmer over low heat, stirring for 3–5 minutes until thick and creamy.

2.     Add protein:
Remove from heat and stir in Greek yoghurt or protein powder until smooth and warmed through.

3.     Top and serve:
Spoon into a bowl. Add banana slices, almond butter, and hemp seeds or walnuts.

Per Serve: Calories: 300, Protein: 30g, Carbs: 26g, Fat: 9g, Fibre: 6g