OAT AND QUINOA BREAKFAST CAKE

Oat and Quinoa Breakfast Cake image

This is a family favorite. It makes weekday mornings a cinch! Who doesn't want cake for breakfast? Serve chilled, with Greek yogurt and a drizzle of honey.

Provided by Lindsay

Categories Desserts Fruit Desserts Banana Dessert Recipes

Time 1h50m

Yield 10

Number Of Ingredients 17

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Ingredients

1 cup almond flour
1 tablespoon coconut oil
2 tablespoons cold water, or as needed
3 eggs
2 cups vanilla soy milk
1 cup milk
⅔ cup maple syrup
⅓ cup hemp powder
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
2 apples, peeled and diced
1 ½ cups rolled oats, divided
1 cup uncooked quinoa
⅓ cup chopped pecans
¼ cup raisins
¼ cup flax seeds
1 banana, thinly sliced

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Mix almond flour and coconut oil together in a bowl. Add enough water to form a thick dough. Press into the bottom of the baking dish to form a crust.
Beat eggs in a large bowl until smooth. Add soy milk, milk, maple syrup, hemp powder, cinnamon, and nutmeg; beat until combined. Stir apples, 1 1/4 cup oats, quinoa, pecans, raisins, and flax seeds into the batter.
Spread banana slices over crust. Pour batter evenly over banana slices. Sprinkle remaining 1/4 cup oats on top.
Bake in the preheated oven until cake is mostly set but retains some moisture, about 1 hour. Let cool to room temperature, about 30 minutes. Cover and chill before serving.

Nutrition Facts : Calories 407.2 calories, Carbohydrate 52.5 g, Cholesterol 57.8 mg, Fat 17.2 g, Fiber 7.7 g, Protein 14.1 g, SaturatedFat 3.2 g, Sodium 60.2 mg, Sugar 22.8 g