This easy, gluten free breakfast quinoa casserole is naturally sweetened with bananas and dates, and topped off with a crunchy almond streusel! It’s perfect for busy mornings!
Photos updated 7/24. Narration not changed.
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. Making a grilled Mexican Quesadilla and need Bulk Lentils? Sure! Do you want green, yellow or pink?
Side note: no such thing as pink lentils. Made that up.
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 = quinoa casserole.
Part 2 of the story is how I was craving gluten free 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.
Also, if you’ve ever wondered how to cook quinoa, here are my suggestions:
- If you’re making it sweet, use coconut milk or almond milk instead of water. HELLO CREAMY
- But, these milks also rise A LOT when boiled. SO, use a REALLY LARGE POT so that you don’t have a quinoa EXPLOSION.
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 baked breakfast quinoa. 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’ cookie dough overnight 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.
Breakfast quinoa. You’re gonna like it.
Breakfast Quinoa Casserole with Dates and Bananas
This easy, gluten free breakfast quinoa casserole is naturally sweetened with bananas and dates, and topped off with an crunchy almond streusel! It's perfect for busy mornings!
- For the Quinoa:
- 1 Cup Uncooked quinoa
- 1 Cup Unsweetened vanilla Almond milk
- 1 Cup Unsweetened regular almond milk
- 4 Tbsp Honey
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 2 Eggs lightly beaten
- 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
- 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, and line the bottom with parchment paper. Set aside.
To prepare the quinoa: Combine the almond milks 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.
This makes a great on the go breakfast or snack and tastes just as great days after you make it, as long as you refrigerate it!
DID YOU MAKE THIS RECIPE?If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfit
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 11 POINTS+: 8. OLD POINTS: 6
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