Whole Grain Breakfast Bowls with Caramelized Bananas

Rinse 1/2 cup quinoa in a fine mesh strainer until water runs clear.

In a medium saucepan, combine 1 cup steel-cut oats, rinsed quinoa, 3 cups water, 1 cup almond milk, 1 teaspoon cinnamon, and 1/4 teaspoon salt.

Bring the mixture to a boil, then reduce heat to low and simmer for about 15 minutes, stirring occasionally until the grains are tender but still have some bite.

While the grains cook, slice 5 medium bananas diagonally into 1/2-inch thick pieces.

Heat 2 tablespoons butter in a large non-stick skillet over medium heat until melted.

Add the sliced bananas to the skillet in a single layer (work in batches if needed) and cook for 2-3 minutes until they begin to brown.

Sprinkle 3 tablespoons brown sugar over the bananas and continue cooking for another 2 minutes until caramelized.

Add 1 teaspoon vanilla extract to the bananas, gently stir, and remove from heat.

Toast 1/2 cup walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently to prevent burning.

Divide the cooked grain mixture among 5 serving bowls.

Top each bowl with caramelized bananas, toasted walnuts, and a sprinkle of 2 tablespoons chia seeds divided among the bowls.

Add a dollop (about 3 tablespoons) of Greek yogurt to each bowl.

Drizzle each bowl with honey (about 1/2 tablespoon per bowl) and serve immediately.