Gingerbread Breakfast Quinoa

Name: Gingerbread Breakfast Quinoa
Ingredients: 3 Medium Overripe Bananas, Mashed (just Under 1 1/2 Cups Or 370g); 1/4 cups Molasses; 1/4 cups Pure Maple Syrup; 1 Tablespoon Cinnamon; 2 teaspoons Raw Vanilla Extract; 1 teaspoon Ground Ginger; 1 teaspoon Ground Cloves; 1/2 teaspoons Ground Allspice; 1/2 teaspoons Salt; 1 cup Quinoa, Uncooked; 2-1/2 cups Unsweetened Vanilla Almond Milk; 1/4 cups Slivered Almonds

12 ingredients

5 steps

Ingredients

3 Medium Overripe Bananas, Mashed (just Under 1 1/2 Cups Or 370g)
1/4 cups Molasses
1/4 cups Pure Maple Syrup
1 Tablespoon Cinnamon
2 teaspoons Raw Vanilla Extract
1 teaspoon Ground Ginger
1 teaspoon Ground Cloves
1/2 teaspoons Ground Allspice
1/2 teaspoons Salt
1 cup Quinoa, Uncooked
2-1/2 cups Unsweetened Vanilla Almond Milk
1/4 cups Slivered Almonds

Directions

1

In the bottom of a 2 1/2-3 quart casserole dish, stir together the mashed banana, molasses, maple syrup, cinnamon, vanilla extract, ginger, cloves, allspice and salt until well mixed. Add in the quinoa and stir until the quinoa is evenly distributed in the banana mixture.
2

Whisk in the almond milk until well combined. Cover and refrigerate overnight.
3

In the morning, heat your oven to 350°F and whisk the quinoa mixture to make sure it hasn't settled to the bottom. Cover the pan with tinfoil and bake until the liquid is absorbed, and the top of the quinoa is set, about 1 hour to 1 hour and 15 minutes.
4

Turn your oven to high broil, uncover the pan, sprinkle with sliced almonds, and lightly press them into the quinoa. Broil until the almonds just turn golden brown, about 2-4 minutes. Watch closely, as they burn quickly!
5

Let cool for 10 minutes (it's hot!) and devour.