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Quinoa Breakfast Bake With Dates And Bananas

Naturally sweetened with fruit and topped with a crunchy almond streusel, Quinoa Breakfast Bake With Dates And Bananas is the perfect way to add something hearty and delicious to your day.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings: 8 People
Calories: 288 kcal
Course: Breakfast
Cuisine: American

Ingredients

For The Quinoa:
  • 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 lightly beaten
  • 1/2 cup water
For The Date Filling:
  • 1 cup pitted dates roughly chopped
  • 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 slivered almonds
  • 1/4 teaspoon cinnamon
  • 1 tablespoon + 1 teaspoon coconut oil melted

Instructions

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  1. Preheat your oven to 350°F and spray a pie plate with cooking spray. Line the bottom with parchment paper. Set aside.
  2. To prepare the quinoa: Combine the almond milks in a large pot over high heat and bring to a boil.
  3. 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.
  4. While the quinoa cooks, it's time to prepare the date filling.
  5. Heat a medium saucepan over high heat and add the chopped dates, water, and 1 tablespoon coconut sugar.
  6. 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.
  7. Mash the date mixture with a fork until it is smooth. Set aside.
  8. 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.
  9. 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.
  10. 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.
  11. Cover the top with the slices of the banana, gently pressing each slice down slightly into the quinoa. 
  12. Sprinkle all the streusel topping over the bananas until they are all covered.
  13. Bake until the eggs feel set, about 35 minutes. 
  14. Let the mixture cool so that it can set completely before slicing.

Nutrition Information

Calories 288kcal (14%) Carbohydrates 47g (16%) Protein 7g (14%) Fat 9.2g (14%) Saturated Fat 2.9g (15%) Polyunsaturated Fat 0.4g Monounsaturated Fat 0.8g Cholesterol 46.5mg (16%) Sodium 129mg (5%) Potassium 220mg (6%) 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: 8People

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.