I’ve broken into the beautiful winter break to bring you these breakfast parfaits. Maple cinnamon quinoa parfaits with caramelized bananas and blueberries to be exact.
They taste like a healthier version of banana foster and they are oh so good. When I took that first bite, I had that eyes closed happy moan moment because I knew this was a winner.
It’s definitely on the sweeter side, so it would be perfect for a funky dessert too.
But I was thinking, fancy brunch with kids because I don’t know what kid wouldn’t love these parfaits.
I’m spending my winter break traversing (and occasionally turning) down the slopes of Telluride, Colorado. I’m happier than a pig in slop (too weird?) and am extremely pumped to be spending another winter break out here in the most best place on earth (next to Disney World, of course). The snow is falling down, my family is all together, and life is totally blissful.
I’ve spent my days snowboarding, reading, baking cookies with my little cousin, and playing go fish; it couldn’t get any better.
Bear with me on the whole photo thing. Obviously I’m not home with my usual props and I just got a fancy new lens for my fancy new camera!
Obviously there’s a steep learning curve for me, the non-professional professional picture taker. I’ll get it eventually.
But about these parfaits, hello… quinoa baked with creamy non-dairy milk, maple syrup, and cinnamon sticks couldn’t get any better. And then layered with delicious almond milk yogurt, caramelized bananas and blueberries, and topped with soy whipped cream. I’m talking an allergy friendly dream here.
I personally enjoyed one of these parfaits after a full day snowboarding on the mountain, and it was the perfect burst of energy and protein to keep me going for the rest of the day.
What are your holiday plans? Are you out in some snow, relaxing on a beach somewhere, or just doing family time at home?
- 1 cup uncooked quinoa
- 1½ cups almond milk
- ½ cup water
- ¼ cup maple syrup
- 2 cinnamon sticks
- ¼ teaspoon salt
- 2 bananas, sliced
- 1 cup blueberries
- 4 tablespoons brown sugar
- 2 tablespoons Earth Balance butter
- ½ teaspoon lemon juice
- 12-ounces vanilla almond milk yogurt
- Soy whipped cream, for topping
- Preheat the oven to 350 degrees F.
- In a bowl, mix together the quinoa, almond milk, water, maple syrup, cinnamon sticks, and salt. Pour into a greased glass baking dish and bake for 20 minutes. Remove from the oven and stir the mixture. Place back in the oven for 15-20 minutes. Remove and fluff.
- While the quinoa is baking, melt the brown sugar, Earth Balance butter, and lemon juice in a saucepan over low-medium heat until the brown sugar is melted. Add in the bananas and blueberries, cover them in the brown sugar mixture, and caramelize for about 5 minutes. Remove from heat and set aside until the quinoa is done.
- Once the quinoa is cooled, layer them into small glasses using a small spoon. Start with the quinoa, then add a small layer of the almond milk yogurt, then the caramelized bananas and blueberries, and then repeat until the glasses are filled. Top with soy whipped cream and enjoy.