Breakfast Quinoa Casserole with Dates and Bananas

Preheat oven to 350ºF and spray a pie plate with cooking spray, and line the bottom with parchment paper. Set aside.

To prepare the quinoa, combine almond milks into a large pot over high heat and bring to a boil.
Stir in raw quinoa, honey, cinnamon and salt. Cover and turn the heat down to low. Cook quinoa until all the milk is absorbed and quinoa is creamy, 25–30 minutes.

While quinoa cooks, prepare the date filling. Heat a medium saucepan over high heat and add chopped dates, water and coconut sugar. Bring mixture a boil and then turn down heat to low and simmer until all the water is absorbed and 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 streusel, combine coconut sugar, almond flour, slivered almonds and cinnamon in a small bowl. Stir in coconut oil and stir until it is evenly distributed and mixture is crumbled. Set aside.

Once quinoa is fully cooked, transfer into a large bowl. Add eggs and 1/2 cup 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 eggs feel set and not jiggly, about 35 minutes. Let the mixture cool so that it can set completely before slicing. Devour!

Note: 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!