This easy baked breakfast quinoa is naturally sweetened with bananas and dates, and topped off with an crunchy almond streusel!
This is the story of the time that I went to Bulk Nation with Mr.FFF for the first time.
If you don’t know what BN is, it’s probably the greatest store to ever exist on the face of the planet.
That’s right, Trader Joe’s, you’ve been replaced.
Seriously though, it’s a massive store that has bulk. Everything bulk. All the bulk. Bulk nuts? You’ve got them… in 4000 different flavors. Bulk Lentils? Sure! Do you want green, yellow or pink?
I’ve gone to BN at least once a week since I got here. It’s probably the highlight of my week and, yes, I probably do need to get out more. How-ev-er, this was the first time that I brought Mr.FFF inside with me. That man was in snack-a-palooza happy land guys.
Let’s just say we walked out of there 1) about 20 lbs of Chex mix and wasabi peas heavier than when we walked in.
And 2) armed with various bags that contained 2 singular items “just so we could try them.” Do we really need to buy 2 chocolate covered espresso beans for $.10 and two chocolate covered cashews for $.15?
Apparently, the correct answer is yes we do.
This story, like all good stories, ends with drama. Drama in the form of potentially-illegal-but-not-really-at-all activity. As we were leaving the store, the manager approached us and super duper stealthily slipped us a bunch of gift cards. Hello food blogger version of a drug deal.
Alright, so now that you have my account of that time that we went to Bulk Nation, I also bought a lifetime supply of quinoa there. Now you understand how that all relates to this. Bulk nation = quinoa = casserole.
Part 2 of the story is how I was craving coffee cake with crumbly, buttery , I-just-want-to-face-plant-into-this -everyday-forever streusel on top. But then I remembered two things: 1) Christmas cookies and 2) more Christmas cookies. Sad day.
I saw this bag of quinoa sitting on the counter just judging my want of rich and not-so-nutritious coffee cake. It was actually a bit annoying, so I did what any person who has authority over quinoa would do, and threw it in a pot with boiling hot almond milk. Take that quinoa. That’s what you get for being so judgmental.
I don’t even know.
Seriously though, I had no idea what I was doing when I made this. It was early in the morning, I hadn’t had any coffee yet so I wasn’t even a human being. I just took all these random ingredients that I had purchased during my trip to bulk nation and threw them together and hoped for best. It’s a good thing I didn’t buy any of those crazy pink lentils. Who knows what would have happened then.
You. Guys. This quinoa breakfast bake. You are going to like this. A lot. I have eaten it every day for breakfast because 1) It makes A LOT and we are only 2 peeps 2) I just love it so much that I would chose it over my usual (and used to be favorite) bowl o’ oats. It’s soft and sweet….totally naturally. The date swirl in the middle is just so pretty that it is borderline ridiculous and the crunchy, streusel topping? Ya, I totally could face plant into that everyday forever. Plus, It’s got these secret ninja layer of banana that you don’t even see until, WHAM, surprise party for yo’ taste buds.
Nutrition to make yo’ body smile? Check. Naturally sweetened and healthy times 4 thousand? Check and check. Ninja Bananas? Triple Check.
- For the Quinoa:
- 1 Cup Uncooked quinoa
- 1 Cup Unsweetened vanilla Almond milk
- 1 Cup Unsweetened regular almond milk
- 2-4 Tbsp Honey, sweeten to taste. **
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 2 Eggs, lightly beatean
- 1/2 Cup Water
- For the date filling:
- 1 Cup Pitted dates, roughly chopped
- 1 Cup Water
- 1 Tbsp Coconut Sugar
- For the streusel:
- 1 Tbsp + 1 tsp Coconut oil, melted
- 2 Tbsps Coconut sugar
- 1/4 Cup Almond flour (you can grind 1/4 cup of almonds in a food processor)
- 1/4 Cup Slivered almonds
- 1/4 tsp Cinnamon
- 1 Banana, sliced thick.
- Preheat your oven to 350 degrees and spray a pie plate with cooking spray. Set aside.
- To prepare the quinoa:
- Combine the almond milk into 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 in the chopped dates, water and 1 Tbsp 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 and stir until it is evenly distributed and the mixture is crumble. Set aside.
- Once the quinoa is fully cooked, transfer it into a large bowl.
- Add in the 2 eggs and remaining 1/2 cup of water. Mix well. Your quinoa should be a little bit soupy.
- Pour half the quinoa into the prepared pie plate.
- Drop the date filling over top of the quinoa in spoon fulls, 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 up.
- Bake until the eggs feel set and not jiggly, about 35 minutes.
- Let the mixture cool so that it can set completely before slicing.
** I personally loved it with only 2 Tbsp of honey, but the hubs thought it should be sweeter. Taste the quinoa as it cooks and adjust to your preference.
**UPDATE: I originally listed this is a “Paleo” recipe, not realizing that quinoa is, in fact, not paleo! Just wanted to apologize for this and clear up any confusion! It is, in fact, very healthy though! **