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!