Quinoa Breakfast Bake with Dates and Bananas

This easy, gluten free quinoa breakfast bake is naturally sweetened with bananas and dates and has a crunchy almond streusel! Gluten free and delicious!

PIN Quinoa Breakfast Bake

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 but crunchy and, just like the sugar free banana bread, totally naturally sweetened!

The date swirl in the middle is just so pretty that it is borderline ridiculous and the crunchy, streusel topping that will remind you of this gluten free apple crisp and paleo coffee cake combination?

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.

Quinoa Health Benefits

I love using quinoa in my recipes because it’s so versatile! Kale Quinoa and Mushroom Skillet and One Pan Quinoa Mexican Casserole make delicious main courses, and you can also enjoy quinoa for dessert or a quick snack with some Healthy Gluten Free Quinoa Muffins. The possibilities are seriously endless when it comes to quinoa, and this easy quinoa breakfast recipes is going to show you how to eat it for breakfast, too! Not only is quinoa versatile, but it’s also super healthy for you:

• It’s Rich in Nutrients: quinoa boasts being high in manganese, magnesium, zinc and iron, among other vitamins that keep your body healthy.

• It’s High in Fiber: quinoa is great for digestion as it’s almost twice as high in fiber as other grains!

• It’s Gluten Free: Quinoa is completely free of gluten so it’s a great alternative for those avoiding it or with celiac disease.

• It’s Protein Dense: quinoa is loaded with protein to give your body the energy it needs to function AND keep you full!

Quinoa Breakfast Bake Ingredients

This delicious quinoa bake is going to become a new fave of yours, if you’re anything like me. It uses simple and healthy ingredients and bakes up into the most satisfying and tasty breakfast. Here’s what you’ll need to make it:

• Uncooked Quinoa

• Unsweetened Vanilla Almond Milk

• Unsweetened Regular Almond Milk

• Honey

• Cinnamon

• Salt

• Eggs

• Water

• Pitted Dates

• Coconut Sugar

• Coconut Oil

• Almond Flour

• Slivered Almonds

• Cinnamon

• Banana 

How to make a Quinoa Breakfast Bake

Prepare

Preheat your oven to 350 degrees Fahrenheit and spray a pie plate with cooking spray. Line the bottom of it with parchment paper and set it aside. 

Cook the Quinoa

Pour the almond milks into a small pot and bring it to a boil on high heat. Once it’s boiling, stir in the raw quinoa, honey, cinnamon and salt. Reduce the heat to low, cover the pot, and let it cook for about 15 minutes or until the mixture is creamy and broken down. 

Make the Date Filling

Heat a medium saucepan over high heat and add the dates, water, and 1 tablespoon of coconut sugar. Bring this mixture to a boil, then reduce to low to let it simmer. Allow it to cook this way for about 15 minutes, until the mixture is thick and the water is all absorbed. Mash the date mixture with a fork and then mix it up until smooth and set aside.

Make the Topping

In a small bowl, combine the coconut sugar, almond flour, slivered almonds, almonds and cinnamon and stir until well combined. Next, add the coconut oil and stir it together until the mixture is crumbly. Set aside. 

Mix

Place the cooked quinoa into a large bowl and add in the 2 eggs and remaining ½ cup of water. Mix it together until well incorporated. It should be quite soupy. 

Put it Together

Pour half of the quinoa mixture into the pie plate. Drop the date mixture by spoonfuls over top, and swirl it around with the back of your spoon. Pour the remaining quinoa over top of the dates. Add the sliced bananas over top of the quinoa and top it all off with the crumbly streusel mixture. 

Bake

Bake for about 35 minutes or until the eggs are set and not jiggly. 

DEVOUR

Allow the breakfast bake to cool so that it sets completely before slicing. Slice and enjoy!

Can I substitute Bananas for another fruit?

If you’re wanting to try another fruit instead of bananas, feel free! I have only used bananas so my only concern would be that another fruit wouldn’t hold the sweet quinoa recipes together as well as bananas. If you try another fruit, let me know how it turned out!

How to switch it up

If you want to play around with this recipe, feel free to! You could even cut up smaller pieces of banana to cook into the bottom layer of the quinoa bake. For serving, feel free to serve it with fresh berries, a drizzle of maple syrup, or a dollop of greek yogurt. So many tasty options!

Freezing Instructions

If you want to freeze some of this quinoa bake for easy breakfasts, I recommend freezing it in individual servings. Simply slice the bake into squares and place them in small ziploc bags. Store them in the freezer for up to a month and thaw and enjoy!

Other Healthy Quinoa Recipes

Gingerbread Sweet Quinoa Breakfast Bake

Energy Quinoa Breakfast Bars in the Slow Cooker

Greek Healthy Turkey Quinoa Stuffed Bell Peppers

Recipe

Quinoa Breakfast Bake with Dates and Bananas

4.86 from 7 votes

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Serves: 8 People

Prep: 35 minutes minutes

Cook: 35 minutes minutes

Total: 1 hour hour 10 minutes minutes

Ingredients

• 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.

Instructions

• 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.
• Devour!

Tips & Notes:

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!

Nutrition Info:

Calories: 288kcal (14%) Carbohydrates: 47g (16%) Protein: 7g (14%) Fat: 9.2g (14%) Saturated Fat: 2.9g (18%) Polyunsaturated Fat: 0.4g Monounsaturated Fat: 0.8g Cholesterol: 46.5mg (16%) Sodium: 129mg (6%) Potassium: 220mg (6%) Fiber: 4.3g (18%) Sugar: 31g (34%) Vitamin A: 210IU (4%) Vitamin C: 1.9mg (2%) Calcium: 145mg (15%) Iron: 2mg (11%)

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Course:Breakfast

Cuisine:American

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FOR THIS RECIPE, I RECOMMEND:

• Pie plate
• Large pot
• Mixing bowls
• Measuring cups

WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 11 POINTS+: 8. OLD POINTS: 6

(per 1/8 of the casserole)

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