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Homemade Quinoa Breakfast Bake With Dates And Bananas photo

Quinoa Breakfast Bake With Dates And Bananas

This Quinoa Breakfast Bake is SO DELICIOUS! Packed with wholesome quinoa, sweet dates, and ripe bananas for a nutritious and comforting morning meal.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast
Cuisine Gluten-Free
Servings 6 servings

Equipment

  • 9x9-inch baking dish
  • Medium Saucepan
  • Mixing Bowls
  • Whisk
  • Spatula

Ingredients
  

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

Instructions
 

  • Rinse the uncooked quinoa under cold water in a fine-mesh strainer to remove any bitterness.
  • In a medium saucepan, combine rinsed quinoa and 1 cup water. Bring to a boil, then reduce heat to low, cover and simmer for about 15 minutes until quinoa is fluffy and water is absorbed.
  • In a large mixing bowl, whisk together unsweetened vanilla almond milk, unsweetened regular almond milk, honey, beaten eggs, and melted coconut oil until well combined.
  • In another bowl, mix almond flour, slivered almonds, 1/2 teaspoon cinnamon, and salt to combine flavors and texture.
  • Once cooled slightly, add cooked quinoa to the wet mixture, then fold in dry ingredients, chopped dates, and thick banana slices gently to maintain shape.
  • Preheat oven to 350°F (175°C). Grease a 9x9 inch baking dish with coconut oil. Pour quinoa mixture into dish and spread evenly. Sprinkle 2 tablespoons coconut sugar on top.
  • Bake for 30-35 minutes until top is golden brown and set in center; a toothpick inserted should come out clean.
  • Allow to cool for a few minutes before slicing. Serve warm or at room temperature and enjoy.

Notes

  • For a vegan option, replace honey with maple syrup or agave nectar.
  • Substitute almond milk with oat or coconut milk to vary flavors.
  • Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
  • Add vanilla extract or nutmeg for extra flavor complexity.
  • Use walnuts or pecans instead of slivered almonds for a different nutty taste.
Keyword Dairy-Free, Easy, Gluten-Free, Healthy, Make Ahead