Baked Breakfast Quinoa with Dates and Bananas {GF and Low Fat}

This easy baked breakfast quinoa is naturally sweetened with bananas and dates, and topped off with an crunchy almond streusel!

Date & Banana Quinoa Breakfast Bake {GF and Low Fat} - Food Faith Fitness

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.

Date & Banana Quinoa Breakfast Bake {GF and Low Fat} - Food Faith Fitness

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.

Date & Banana Quinoa Breakfast Bake {GF and  Low Fat} - Food Faith Fitness

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.

Date & Banana Quinoa Breakfast Bake {GF and  Low Fat} - Food Faith Fitness

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.

Date & Banana Quinoa Breakfast Bake {GF and  Low Fat} - Food Faith Fitness

Nutrition to make yo’ body smile? Check.  Naturally sweetened and healthy times 4 thousand? Check and check.  Ninja Bananas? Triple Check.

4.8 from 5 reviews
Date & Banana Quinoa Breakfast Bake {GF, Paleo & Low Fat}
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 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. **
  • ½ tsp Cinnamon
  • ¼ tsp Salt
  • 2 Eggs, lightly beatean
  • ½ 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
  • ¼ Cup Almond flour (you can grind ¼ cup of almonds in a food processor)
  • ¼ Cup Slivered almonds
  • ¼ tsp Cinnamon
  • 1 Banana, sliced thick.
Instructions
  1. Preheat your oven to 350 degrees and spray a pie plate with cooking spray. Set aside.
  2. To prepare the quinoa:
  3. Combine the almond milk into a large pot over high heat and bring to a boil.
  4. Stir in the raw quinoa, honey, cinnamon and salt. Cover and turn the heat down to low.
  5. Cook the quinoa until all the milk is absorbed and the quinoa is creamy, 25-30 minutes.
  6. While the quinoa cooks, it's time to prepare the date filling.
  7. Heat a medium saucepan over high heat and add in the chopped dates, water and 1 Tbsp coconut sugar.
  8. 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,
  9. Mash the date mixture with a fork until it is smooth. Set aside.
  10. To make the topping:
  11. Combine the coconut sugar, almond flour, slivered almonds and cinnamon in a small bowl.
  12. Stir in the coconut oil and stir until it is evenly distributed and the mixture is crumble. Set aside.
  13. Once the quinoa is fully cooked, transfer it into a large bowl.
  14. Add in the 2 eggs and remaining ½ cup of water. Mix well. Your quinoa should be a little bit soupy.
  15. Pour half the quinoa into the prepared pie plate.
  16. 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.
  17. Pour the remaining quinoa over top of the date mixture.
  18. Cover the top with the slices of the banana, gently pressing each slice down slightly into the quinoa.
  19. Sprinkle all the streusel topping over the bananas until they are all covered up.
  20. Bake until the eggs feel set and not jiggly, about 35 minutes.
  21. Let the mixture cool so that it can set completely before slicing.
  22. Devour!
Notes
This makes a great on the go breakfast or snack and tastes just as great days after you make it!
** 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! :) **

 

Comments

  1. Charlotte Moore says

    This looks good. In the directions number 5 says cook until all the water is absorbed. That should be milk, right???

    Do you think this would work with peaches?

    • Tate says

      Yes, Milk! sorry..I will fix!
      Peaches instead of bananas on top? Definitely! Although I don’t think it would work to replace the dates with peaches!

    • Tate says

      Oh he will love it! Tip: Err on the side of more honey if it’s for a little one! :) Let me know if you try it girl! :)

  2. says

    I’m mad at you now, Taylor. You got me all worked up and excited for Bulk Nation and there’s none anywhere close to NY! Haha, just kidding :) …about the being mad part, not about there not being a Bulk Nation anywhere in sight. But I’m totally happy for you that there is this mecca of wholesale awesomeness for you nearby!

    And this quinoa bake looks so delicious! Such a great way to start off every morning :)

    • Tate says

      I was just at BN and they said they are planning to open world wide in the next few months! Maybe you will get one…sorry to get your hopes up! ;)
      Thanks Chris! :)

  3. says

    We don’t have bulk stores here, but I’d love to go to one of them someday. They sound so nice!
    Just like this breakfast bake. Naturally sweetened? Involoves quinoa AND dates? Must. Try. It looks beyond terrific! :–) x

    • Tate says

      That is so sad that you don’t have bulk food, BUUUTTT you live in Spain. That is my dream destination, so I think it balances out ;) Thanks girl!

  4. says

    Ohhhh I wish we had a Bulk Nation where I live! Your breakfast bake looks amazing! I’ve only make a bk bake with oats, never with quinoa, so I’m amped to try this! I love how unexpected recipes can turn out so delicious. This is definitely on the to-make list this weekend :)

    • Tate says

      Thanks so much Julia! I had never done a quinoa one either, only oats…but it turned out amazing, and much prettier than oats! :) Let me know whatcha think girl!

  5. Lucy says

    This sounds so yummy! I just found your blog and am so happy I did. Love the recipes, love the writing, love the SASS! Can’t wait for more :)

    • Tate says

      Haha thanks Lucy! I am glad someone likes a little attitude :D It’s great to have you hear! Let me know if you get a chance to try anything…or if you just wanna say hi! :D

    • Tate says

      I can’t tell you for sure as that is not how the recipe was developed, BUT I think it should be no problem! Except I wouldn’t top with the banana and streusel until the morning when you are ready to bake as it might get soggy!

  6. Yolanda says

    This looks like a great recipe! My husband and I are attempting more of a Paleo diet yet I have a 12 oz bag of sprouted quinoa still that I just don’t want to waste! If our boys like this I will continue to purchase just for them! Can you replace the almond milk with coconut cream or coconut milk? I love your fun energetic tone! :) Just what this momma of 5 boys needs after they’re all in bed! We have a Bj’s which is like Costco here in MA. Trader Joe’s, whole foods and market basket(everything just about but seafood and all grass feed meats). I look forward to trying this and exploring your site later!

    • Taylor Kiser says

      Thank you so much for the sweet words Yolanda! This sounds like the perfect way to use up the quinoa. To be honest with you, me and the hubs are juuuuussst learning to really LOVE quinoa, but we LOVED it in this!
      I can’t say for sure on the switch, because that isn’t how how recipe was written, however I think you would have great results with light coconut milk! Full fat or coconut cream would be too thick, I think! Hopefully that helps!
      5 boys?! You are one ambitious lady! I’m still prepping myself to have one child one day, haha!
      I hope you love the recipe and let me know if you try anything else!! :)

  7. Christa says

    Has anyone tried freezing this baked or unbaked? Can you pop it in the oven straight from frozen like with egg casserole? Bake time? We absolutely love it– I’d like to try to make several and freeze ahead of time. Any help would be greatly appreciated!!

    • Taylor Kiser says

      Hey Christa! I have frozen this AFTER baking and slicing it, and then just let it thaw a little, and then popped it into the toaster oven to bring back the crispiness. Unfortunately I haven’t tried freezing before baking, I am sorry! Hopefully someone can help you :)

    • Taylor Kiser says

      I really like this one…it’s definitely a different use for quinoa that’s for sure! Thanks Michelle, if you try it, please let me know! :D

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