This easy, gluten free quinoa breakfast bake is naturally sweetened with bananas and dates and has a crunchy almond streusel! Gluten free and delicious!
Course Breakfast
Cuisine American
Prep Time 35 minutesminutes
Cook Time 35 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8People
Calories 288kcal
Author FoodFaithFitness
Ingredients
For the Quinoa:
1CupUncooked quinoa
1CupUnsweetened vanilla Almond milk
1CupUnsweetened regular almond milk
4TbspHoney
1/2tspCinnamon
1/4tspSalt
2Eggslightly beaten
1/2CupWater
For the date filling:
1CupPitted datesroughly chopped
1CupWater
1TbspCoconut Sugar
For the streusel:
1Tbsp+ 1 tsp Coconut oilmelted
2TbspsCoconut sugar
1/4CupAlmond flour
1/4CupSlivered almonds
1/4tspCinnamon
1Bananasliced 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!
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!