Tasty Recipes Oat and Quinoa Breakfast Cake

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Oat and Quinoa Breakfast Cake

"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."

Ingredients :

• 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

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H50M

• 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.

Notes :

• Substitute milk for the soy milk if desired.

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