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Quinoa Breakfast Bake with Dates and Bananas

Quinoa Breakfast Bake With Dates And Bananas

This quinoa breakfast bake is creamy and slightly custardy with a sticky, caramel-like date filling, thick banana slices, and a crunchy almond-coconut streusel on top. It comes together on the stovetop and in the oven and is ready in about 1 hour, making it a great make-ahead option for weekend breakfast or brunch.
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Prep Time:15 minutes
Cook Time:1 minute
Total Time:1 minute
Course: Breakfast
Keyword: breakfast bake, dairy-free, gluten-free, make-ahead

Equipment

  • pie plate
  • parchment paper
  • large pot
  • medium saucepan
  • small bowl
  • Large bowl
  • fork
  • spoon

Ingredients

  • 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 slightly beaten
  • 1/2 cup water
  • 1 cup pitted dates roughly chopped
  • 1 cup water
  • 1 tablespoon coconut sugar
  • 1 banana sliced thick
  • 2 tablespoons coconut sugar
  • 1/4 cup almond flour
  • 1/4 cup slivered almonds
  • 1/4 teaspoon cinnamon
  • 1 tablespoon + teaspoon coconut oil melted

Instructions

  1. Preheat the oven to 350°F. Spray a pie plate with cooking spray and line the bottom with parchment paper; set aside.
  2. Combine the unsweetened vanilla and regular almond milks in a large pot over high heat and bring to a boil.
  3. Stir in the uncooked quinoa, 4 tablespoons honey, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Cover, reduce heat to low, and cook until the milk is absorbed and the quinoa is creamy, 25-30 minutes.
  4. While the quinoa cooks, prepare the date filling.
  5. Heat a medium saucepan over high heat and add the chopped pitted dates, 1 cup water, and 1 tablespoon coconut sugar.
  6. Bring the date mixture to a boil, then reduce heat to low and simmer until the water is absorbed and the dates are thick and broken down, about 15 minutes.
  7. Mash the cooked date mixture with a fork until smooth and set aside.
  8. Make the topping by combining 2 tablespoons coconut sugar, 1/4 cup almond flour, 1/4 cup slivered almonds, and 1/4 teaspoon cinnamon in a small bowl. Stir in the melted coconut oil until the mixture has a crumble texture and set aside.
  9. When the quinoa is fully cooked, transfer it to a large bowl. Add the 2 slightly beaten eggs and the remaining 1/2 cup water and mix well; the quinoa should be a little bit soupy.
  10. Pour half of the quinoa mixture into the prepared pie plate. Drop spoonfuls of the date filling over the quinoa and gently swirl with the back of a spoon to distribute it, then pour the remaining quinoa over the date layer.
  11. Arrange the thick banana slices over the top, gently pressing each slice slightly into the quinoa.
  12. Sprinkle all of the streusel topping evenly over the bananas.
  13. Bake until the eggs feel set, about 35 minutes.
  14. Let the bake cool completely so it can set before slicing.

Notes

This recipe is gluten-free and dairy-free as written using almond milk and coconut oil. For best texture, cook the quinoa until very creamy then add the eggs and 1/2 cup water so the mixture is slightly soupy before baking; this helps it set into a custardy bake. Allow the bake to cool fully before slicing for clean slices and easier serving.