Oat and Quinoa Breakfast Cake

Oat and Quinoa Breakfast Cake
  • Crust:
  • 1 cup almond flour
  • 1 tablespoon coconut oil
  • 2 tablespoons cold water, or as needed
  • Filling:
  • 3 eggs
  • 2 cups vanilla soy milk
  • 1 cup milk
  • 2/3 cup maple syrup
  • 1/3 cup hemp powder
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 apples, peeled and diced
  • 1 1/2 cups rolled oats, divided
  • 1 cup uncooked quinoa
  • 1/3 cup chopped pecans
  • 1/4 cup raisins
  • 1/4 cup flax seeds
  • 1 banana, thinly sliced


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. Spread banana slices over crust. Pour batter evenly over banana slices. Sprinkle remaining 1/4 cup oats on top.
  5. 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.

05/13/2018
Oat and Quinoa Breakfast Cake, recipe PT15M PT1H 5 455 calories

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