5 from 21 votes
Quinoa Breakfast Bake With Dates And Bananas
The Quinoa Breakfast Bake with Dates and Bananas combines creamy quinoa cooked in almond milk with a naturally sweet date filling and a nutty streusel topping. This breakfast casserole blends soft, creamy textures with the slight crunch of sliced bananas and slivered almonds, resulting in a comforting and wholesome morning dish. Sweetened with honey and coconut sugar, it offers balanced flavors suitable for a hearty breakfast or brunch.
Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
Servings:
8
People
Calories:
288 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
For The Quinoa:
- 1 cup almond milk unsweetened vanilla
- 1 cup almond milk unsweetened, regular
- 1 cup quinoa uncooked
- 4 tablespoons honey
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 egg lightly beaten
- 1/2 cup water
For The Date Filling:
- 1 cup dates roughly chopped, pitted
- 1 cup water
- 1 tablespoon coconut sugar
For The Streusel:
- 1 banana sliced thick
- 2 tablespoons coconut sugar
- 1/4 cup almond flour
- 1/4 cup almonds slivered
- 1/4 teaspoon cinnamon
- 1 tablespoon + 1 teaspoon coconut oil melted
Instructions
- Preheat your oven to 350°F and spray a pie plate with cooking spray. Line the bottom with parchment paper. Set aside.
- To prepare the quinoa: Combine the almond milks in a large pot over high heat and bring to a boil.
- Stir in the raw quinoa, honey, cinnamon and salt. Cover and turn the heat down to low. Cook the quinoa until all the milk is absorbed and the quinoa is creamy, 25-30 minutes.
- While the quinoa cooks, it's time to prepare the date filling.
- Heat a medium saucepan over high heat and add the chopped dates, water, and 1 tablespoon coconut sugar.
- Bring the mixture a boil, and then turn down the heat to low and simmer until all the water is absorbed and the mixture is thick and broken down, about 15 minutes.
- Mash the date mixture with a fork until it is smooth. Set aside.
- To make the topping: Combine the coconut sugar, almond flour, slivered almonds, and cinnamon in a small bowl. Stir in the coconut oil until it is evenly distributed and the mixture has a crumble texture. Set aside.
- Once the quinoa is fully cooked, transfer it into a large bowl. Add the 2 eggs and remaining 1/2 cup of water. Mix well. Your quinoa should be a little bit soupy.
- Pour half of the quinoa mixture into the prepared pie plate. Drop the date filling over top of the quinoa in spoonfuls, gently swirling around with the back of the spoon until it is evenly distributed. Pour the remaining quinoa over top of the date mixture.
- Cover the top with the slices of the banana, gently pressing each slice down slightly into the quinoa.
- Sprinkle all the streusel topping over the bananas until they are all covered.
- Bake until the eggs feel set, about 35 minutes.
- Let the mixture cool so that it can set completely before slicing.
Cup of Yum
Nutrition Information
Calories
288kcal
(14%)
Carbohydrates
47g
(16%)
Protein
7g
(14%)
Fat
9.2g
(14%)
Saturated Fat
2.9g
(15%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
0.8g
(4%)
Cholesterol
46.5mg
(16%)
Sodium
129mg
(5%)
Potassium
220mg
(5%)
Fiber
4.3g
(17%)
Sugar
31g
(62%)
Vitamin A
210IU
(4%)
Vitamin C
1.9mg
(2%)
Calcium
145mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 People
Amount Per Serving
Calories 288
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 7g | 14% |
| Fat | 9.2g | 14% |
| Saturated Fat | 2.9g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.8g | 4% |
| Cholesterol | 46.5mg | 16% |
| Sodium | 129mg | 5% |
| Potassium | 220mg | 5% |
| Fiber | 4.3g | 17% |
| Sugar | 31g | 62% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 145mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.