Sometimes breakfast needs to be extra special. It needs to be slow cooked, & warm, & comforting in every way. When that's the case, you pull out your cast iron skillet, cast all other duties aside, and make yourself this quinoa breakfast bake. It's sweetened with caramelized bananas & chopped dates, no other added sugars, and topped with toasted walnuts for an added crunch (& an omega 3 boost!). It's a breakfast you can feel good about... pack for weekday breakfasts... and feel good about all over again.
Quinoa Breakfast Bake
- 2 Tablespoons coconut oil
- 1 cup quinoa, rinsed
- 1 cup water
- 1 cup milk
- 1/4 tsp salt
- kerrygold butter
- 2-3 medium banans, sliced & halved
- 1/2 cup chopped dates
- 1/4 cup shredded unsweetened coconut
- 2 tsp ground cinnamon
- 1/2 c walnuts, toasted & coarsely chopped
Position a rack in the lower half of the oven and preheat to 375 degrees F.
In a medium pot, melt coconut oil over medium heat. Add the quinoa and stir well to coat grains. Toast for roughly 3 minutes and then add water, milk, & salt. Turn up the heat & bring to a boil. Reduce to a simmer, cover, and let cook for 10 minutes. There may still be some liquid left after that 10 minutes. Don't worry, that's okay. It'll absorb later when we bake this baby!
Meanwhile, heat 1 tablespoon kerrygold butter in a cast iron skillet (or oven safe non-stick pan). Add the bananas and cook over medium heat until golden brown on both sides. Set aside.
When quinoa has cooked for 10 minutes, add in dates, coconut, and half the cinnamon. Stir together & pour over bananas into skillet. Top with remaining cinnamon & walnuts. Bake, uncovered, for 20 minutes or until top is golden & fragrant. Serve with fresh berries & a splash of milk or a side of fried eggs!
adapted from edible perspective