Chamomile Quinoa Porridge with Banana Brûlée

Why You’ll Love This Recipe

I love this porridge because chamomile gives the creamy quinoa a delicate floral flavor without overwhelming the other ingredients. Vanilla, cinnamon, and a little maple syrup round everything out and make the porridge comforting and lightly sweet.

The banana brûlée is my favorite part. I sprinkle banana slices with a thin layer of sugar and caramelize the surface until it becomes golden and slightly crisp. Underneath, the banana stays soft and naturally sweet.

I also like that I can cook the quinoa ahead of time. With the porridge base already prepared, I only need to warm it and caramelize a fresh banana before serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chamomile quinoa porridge:

• 1 cup uncooked quinoa
• 2 cups milk of choice
• 2 chamomile tea bags
• 1 cup water
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 1/4 cup coconut milk or additional milk, optional for extra creaminess

For the banana brûlée:

• 2 ripe but firm bananas
• 2 tablespoons granulated sugar or coconut sugar
• Pinch of cinnamon, optional

For serving:

• Chopped almonds or pecans, optional
• Chia seeds, optional
• Toasted coconut, optional
• Maple syrup or honey, optional
• Extra milk, optional

Directions

I start by rinsing the quinoa thoroughly under cool running water using a fine-mesh strainer. I find that rinsing helps remove its naturally bitter outer coating and gives my finished porridge a cleaner flavor.

I add the milk to a saucepan and warm it gently over medium-low heat. Once it is hot but not boiling, I add the chamomile tea bags and let them steep for about 5 minutes.

I remove the tea bags, gently pressing out some of the liquid without tearing them. I then add the rinsed quinoa, water, cinnamon, and salt to the chamomile-infused milk.

I bring the mixture to a gentle simmer, cover the saucepan, and reduce the heat to low. I cook the quinoa for about 15 to 20 minutes, stirring occasionally, until the grains are tender and most of the liquid has been absorbed.

Once the quinoa is cooked, I stir in the maple syrup, vanilla, and optional coconut milk. If my porridge is thicker than I want, I add another splash of milk until it reaches a creamy consistency.

For the banana brûlée, I peel the bananas and slice them lengthwise or into thick rounds. I arrange them cut-side up on a heat-safe baking sheet and sprinkle a thin, even layer of sugar over the exposed surface.

I caramelize the sugar with a kitchen torch until it bubbles and turns golden. If I do not have a torch, I place the bananas briefly under the oven broiler and watch them continuously until the sugar caramelizes.

I spoon the warm chamomile quinoa porridge into bowls and place the brûléed banana on top. I finish mine with nuts, chia seeds, toasted coconut, or a small drizzle of maple syrup and serve immediately.

Servings and Timing

This recipe makes approximately 4 servings.

• Prep time: 10 minutes
• Chamomile steeping time: 5 minutes
• Cooking time: 20 minutes
• Banana brûlée time: 5 minutes
• Total time: approximately 40 minutes
• Servings: 4

Variations

For a coconut chamomile version, I replace part of the regular milk with coconut milk. I especially like this variation with toasted coconut scattered over the finished bowl.

When I want more fruit, I add berries, sliced pear, or chopped apple. Pear is one of my favorite additions because its mild sweetness complements the floral chamomile without overpowering it.

For a nuttier porridge, I add almond butter, cashew butter, or tahini just before serving. This also gives my quinoa a richer and creamier consistency.

If I want more warming spice, I add ginger, cardamom, or a small pinch of nutmeg along with the cinnamon.

For a dairy-free version, I prepare the entire porridge with almond, oat, coconut, or another plant-based milk.

I can also skip the brûlée topping and simply caramelize banana slices in a skillet with a little coconut oil and cinnamon when I want an easier alternative.

Storage/Reheating

I store leftover chamomile quinoa porridge in an airtight container in the refrigerator for up to 4 days. I prefer storing the banana separately and making the brûlée topping fresh when I am ready to serve.

The quinoa absorbs more liquid as it sits, so my refrigerated porridge becomes noticeably thicker. When reheating it, I add a splash of milk and stir until it becomes creamy again.

I reheat individual portions in a small saucepan over medium-low heat, stirring frequently. I can also microwave the porridge in short intervals, stirring between each one.

I do not recommend storing already brûléed bananas for long because the caramelized sugar loses its crisp texture. I prepare them immediately before serving whenever possible.

FAQs

Can I make Chamomile Quinoa Porridge ahead of time?

Yes. I can prepare the quinoa porridge several days ahead and refrigerate it in an airtight container. When I am ready for breakfast, I reheat a portion with extra milk and prepare the banana brûlée fresh so I still get that caramelized topping.

Can I make banana brûlée without a kitchen torch?

Yes. I place the sugar-topped banana on a heat-safe baking sheet and put it briefly under my oven broiler. I keep a very close eye on it because the sugar can go from caramelized to burned quickly. The result may differ slightly from using a torch, but I still get a delicious caramelized surface.

Why do I need to rinse quinoa before making porridge?

I rinse quinoa because it naturally has a coating called saponin that can taste bitter or soapy. Thorough rinsing helps me get a milder, cleaner flavor that works much better with delicate ingredients such as chamomile and vanilla.

Can I use loose-leaf chamomile instead of tea bags?

Yes. I steep loose dried chamomile flowers in the warm milk and strain them out before adding my quinoa. I make sure the milk is completely strained so the finished porridge stays smooth and pleasant to eat.

Can I use leftover cooked quinoa?

Yes. When I already have plain cooked quinoa, I warm it with chamomile-infused milk, cinnamon, vanilla, and maple syrup until it becomes creamy. I find this is a convenient way to make the recipe faster while also using leftover quinoa.

Conclusion

This Chamomile Quinoa Porridge with Banana Brûlée turns a simple bowl of quinoa into a warm and comforting breakfast. The chamomile-infused milk gives me a subtle floral base, while vanilla and cinnamon add familiar warmth and the quinoa provides a pleasantly nutty texture.

Chamomile Quinoa Porridge with Banana Brûlée

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Creamy quinoa porridge gently infused with chamomile, vanilla, and cinnamon, then topped with sweet caramelized banana brûlée. This cozy breakfast combines floral, nutty, and warm flavors with a crisp sugary finish.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup uncooked quinoa
• 2 cups milk of choice
• 2 chamomile tea bags
• 1 cup water
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 1/4 cup coconut milk or additional milk, optional for extra creaminess
• 2 ripe but firm bananas
• 2 tablespoons granulated sugar or coconut sugar
• Pinch of cinnamon, optional
• Chopped almonds or pecans, optional
• Chia seeds, optional
• Toasted coconut, optional
• Maple syrup or honey, optional
• Extra milk, optional

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Instructions

1. Rinse the quinoa thoroughly under cool running water in a fine-mesh strainer and drain well.
2. Add the milk to a saucepan and warm gently over medium-low heat until hot but not boiling.
3. Add the chamomile tea bags and steep for about 5 minutes. Remove the tea bags, gently pressing out some of the liquid without tearing them.
4. Add the rinsed quinoa, water, cinnamon, and salt to the chamomile-infused milk.
5. Bring to a gentle simmer, cover, and reduce the heat to low. Cook for 15 to 20 minutes, stirring occasionally, until the quinoa is tender and most of the liquid has been absorbed.
6. Stir in the maple syrup or honey, vanilla extract, and optional coconut milk. Add a splash of additional milk if needed for a creamier consistency.
7. Peel the bananas and slice them lengthwise or into thick rounds. Arrange them cut-side up on a heat-safe baking sheet.
8. Sprinkle the bananas evenly with the granulated or coconut sugar and optional pinch of cinnamon.
9. Caramelize the sugar with a kitchen torch until bubbling and golden. Alternatively, place the bananas briefly under an oven broiler and watch continuously until the sugar caramelizes.
10. Divide the warm chamomile quinoa porridge among four bowls and top each serving with brûléed banana.
11. Finish with optional chopped nuts, chia seeds, toasted coconut, maple syrup or honey, or a splash of extra milk and serve immediately.

Notes

• Rinse the quinoa thoroughly before cooking to remove its naturally bitter-tasting saponin coating.
• For a coconut chamomile variation, replace part of the regular milk with coconut milk and serve with toasted coconut.
• Berries, sliced pear, or chopped apple can be added for extra fruit.
• Stir almond butter, cashew butter, or tahini into the finished porridge for extra richness.
• Ginger, cardamom, or nutmeg can be added for additional warming spice.
• For a dairy-free version, use almond, oat, coconut, or another plant-based milk.
• Without a torch or broiler, cook banana slices in a skillet with a little coconut oil and cinnamon for an easier caramelized topping.
• Store leftover quinoa porridge without the banana topping in an airtight container in the refrigerator for up to 4 days.
• Reheat the porridge with a splash of milk and prepare the banana brûlée fresh for the best crisp texture.

Nutrition

• Serving Size: 1 bowl
• Calories: 360 kcal
• Sugar: 22 g
• Sodium: 115 mg
• Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 62 g
• Fiber: 6 g
• Protein: 11 g
• Cholesterol: 10 mg