Ingredients
- 4 medium ripe bananas 3 of them mashed (just under 1 1/2 cups, or 370g)
- 1/4 cup molasses
- 1/4 cup pure maple syrup
- 1 tablespoon cinnamon
- 2 tablespoons pure vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 cup quinoa uncooked
- 2 1/2 cups unsweetened vanilla almond milk
- 1/4 cup slivered almonds
Instructions
- Place the 3 mashed bananas, molasses, maple syrup, cinnamon, vanilla extract, ginger, cloves, allspice, and salt in a 2 1/2 to 3 quart casserole dish and mix well. Add the quinoa and stir until the quinoa is evenly distributed in the banana mixture.
- Whisk in the almond milk. Cover and refrigerate overnight.
- In the morning, heat your oven to 350 degrees Fahrenheit and whisk the mixture thoroughly.
- Cover the dish with aluminum foil. Bake until the liquid is absorbed and the top of the quinoa is set, about 1 hour to 1 hour and 15 minutes.
- Turn your oven to high broil, uncover the pan. Sprinkle with the slivered almonds and lightly press them into the quinoa. Broil until the almonds just turn golden brown, about 2 to 4 minutes. Watch closely, as they burn quickly!
- Let cool for 10 minutes. Thinly slice the remaining banana and divide it over the quinoa before serving.