Quinoa Breakfast Bake With Dates And Bananas

If you’re searching for a hearty breakfast that feels indulgent but is packed with nutrition, look no further than this delightful Quinoa Breakfast Bake With Dates And Bananas. This dish combines the wholesome goodness of quinoa with the natural sweetness of dates and bananas, creating a comforting meal that’s perfect for busy mornings or leisurely brunches. The texture is fluffy yet satisfying, and it can be enjoyed warm or at room temperature.

What You’ll Love About This Recipe

– Nutritious and filling, making it great for breakfast or as a snack.
– Naturally sweetened with dates and bananas, reducing the need for refined sugars.
– Versatile and can be customized with your favorite nuts and spices.
– Easy to prepare ahead of time, perfect for meal prep.
– Gluten-free and dairy-free, catering to various dietary preferences.

Gather These Ingredients

• 1 cup unsweetened vanilla almond milk
• 1 cup unsweetened regular almond milk
• 1 cup uncooked quinoa
• 4 tablespoons honey
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 eggs, slightly beaten
• 1/2 cup water
• 1 cup pitted dates, roughly chopped
• 1 tablespoon coconut sugar
• 1 banana, sliced thick
• 2 tablespoons coconut sugar
• 1/4 cup almond flour
• 1/4 cup slivered almonds
• 1/4 teaspoon cinnamon
• 1 tablespoon + 1 teaspoon coconut oil, melted

Cook’s Kit

• 9×9 inch baking dish: Ideal for baking and serving.
• Medium saucepan: For cooking quinoa and mixing ingredients.
• Mixing bowls: For preparing the wet and dry ingredients separately.
• Whisk: To combine the eggs and other wet ingredients smoothly.
• Spatula: Perfect for folding and spreading the mixture evenly.

Method: Quinoa Breakfast Bake With Dates And Bananas

Step 1: Prepare the Quinoa

Begin by rinsing the uncooked quinoa under cold water in a fine-mesh strainer. This step removes any bitterness from the quinoa’s outer coating. In a medium saucepan, combine the rinsed quinoa and 1 cup of water. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the water is absorbed.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the unsweetened vanilla almond milk, unsweetened regular almond milk, honey, beaten eggs, and melted coconut oil. Whisk together until well combined.

Step 3: Combine Dry Ingredients

In another bowl, mix together the almond flour, slivered almonds, 1/2 teaspoon of cinnamon, and salt. This will add both flavor and texture to your bake.

Step 4: Combine Everything Together

Once the quinoa has cooled slightly, add it to the wet mixture, followed by the dry ingredients. Fold in the chopped dates and thick banana slices gently to maintain their shape.

Step 5: Bake the Mixture

Preheat your oven to 350°F (175°C). Grease your baking dish with a bit of coconut oil. Pour the quinoa mixture into the prepared baking dish, spreading it evenly. Sprinkle 2 tablespoons of coconut sugar on top for a lovely caramelized finish.

Step 6: Bake

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and set in the center. A toothpick inserted should come out clean.

Step 7: Cool and Serve

Allow the bake to cool for a few minutes before slicing. Serve warm or at room temperature, and enjoy the wonderful flavors of the quinoa, dates, and bananas!

Smart Substitutions

• Maple syrup or agave nectar can replace honey for a vegan option.
• Use oat milk or coconut milk if you prefer a different non-dairy milk.
• For added flavor, consider adding vanilla extract or nutmeg.
• Substitute walnuts or pecans for slivered almonds if you prefer.

Missteps & Fixes

Here are a few common issues and their solutions:

• If your quinoa is too mushy, ensure you’re using the right water-to-quinoa ratio (1:1) and avoid overcooking.
• If your bake isn’t sweet enough, add a drizzle of honey or maple syrup when serving.
• If the top browns too quickly, cover the dish with aluminum foil for the last 10-15 minutes of baking.
• If it seems too dry, ensure the mixture has enough wet ingredients before baking.

Storing Tips & Timelines

This Quinoa Breakfast Bake With Dates And Bananas is perfect for meal prep! Here’s how to store it:

• Refrigerate: Store in an airtight container in the fridge for up to 5 days.
• Freeze: You can freeze slices wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm in the microwave for about 30 seconds or in the oven at 350°F (175°C) until heated through.

Helpful Q&A

Can I use cooked quinoa instead of uncooked?

Yes, you can use cooked quinoa. Just reduce the amount of liquid in the recipe slightly, as cooked quinoa already contains moisture.

How can I make this recipe nut-free?

To make it nut-free, substitute almond milk with oat milk and use sunflower seeds instead of slivered almonds.

Can I add other fruits to this bake?

Definitely! Feel free to mix in berries, apples, or even dried fruits for added flavor and texture.

Is this breakfast bake suitable for kids?

Absolutely! The natural sweetness from the dates and bananas is appealing to kids. It’s also a great way to sneak in some healthy ingredients.

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• Overnight Oats with Chia Seeds
• Banana Oatmeal Muffins
• Vegan Pumpkin Spice Pancakes
• Coconut Chia Pudding

Serve & Enjoy

Once your Quinoa Breakfast Bake With Dates And Bananas is ready, serve it warm with a drizzle of honey or a dollop of yogurt on top for an extra treat. This dish is not just a breakfast; it’s a celebration of flavors, textures, and nutrition. The combination of quinoa, dates, and bananas creates a satisfying meal that will keep you energized throughout the day. Whether you enjoy it as part of your morning routine or as a wholesome snack, it’s bound to become a favorite in your household. Enjoy every bite!