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.
One rainy Sunday, I found myself rummaging through the pantry, craving something warm and filling that would feel like a hug in food form. A lonely bag of quinoa caught my eye, and before I knew it, I was experimenting with dates, bananas, and a handful of almonds. What emerged was this quinoa breakfast bake, soft, slightly sweet, and topped with a crunchy streusel. It was love at first bite.
Quinoa’s rise to fame as a breakfast staple might be new to some, but its versatility shines here. With just a few basic ingredients, this bake has become a go-to in my kitchen, perfect for lazy weekend mornings or quick weekday breakfasts.
Is This Quinoa Breakfast Bake With Dates And Bananas Healthy?
Quinoa, bananas, and dates bring their natural goodness to this recipe, making it a wholesome option for starting the day. Quinoa, a complete protein, is a filling base with plenty of fiber, while bananas and dates add natural sweetness and even more fiber. Almonds and almond flour contribute a touch of healthy fats, and the whole dish avoids refined sugar. Though it’s packed with nourishing ingredients, the focus here is on creating a balanced and satisfying meal that feels indulgent without overdoing it.
The Secret To The Perfect Streusel
One of the standout features of this recipe is the streusel topping. Almond flour, slivered almonds, and coconut sugar come together to create a light, crumbly layer that crisps up beautifully in the oven. The subtle crunch adds just the right amount of texture to contrast the soft, custardy quinoa base. But there’s a twist: the layer of sliced bananas nestled beneath the streusel. As the bake cooks, the bananas caramelize slightly, infusing the dish with a rich, natural sweetness that’s hard to resist. It’s this dual-layer magic that makes every bite delightful.
How To Make Ahead And Store
This quinoa breakfast bake is an excellent make-ahead option. Once it has cooled, cut it into individual servings. Store them in an airtight container in the fridge for up to 5 days. For longer storage, wrap the pieces individually and freeze for up to 1 month. Simply thaw overnight in the fridge and reheat before serving.
Serving suggestions
This bake pairs wonderfully with a dollop of Greek yogurt or a drizzle of maple syrup. If you’re serving it at brunch, make sure to add a fresh Fruit Salad or this refreshing Fruit Soup. Complete your spread with warmly spiced Chai Latte, Pumpkin Spice Latte, or even iced coffee with a sweet topper of Cold Foam.
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
- 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.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Hey! We are egg free- have you ever tried chia seed “egg” in this recipe or any other alternative? Thanks!
Hi Rachel, I haven’t tried but think it should work. Let me know how it goes!