Vegan Banana Gingerbread Breakfast Quinoa Bake

• Vegan
• Gluten free

• Produce

  • 1 tsp Ginger, ground
  • 3 cups Over-ripe one bananas, Medium

• Refrigerated

  • 2 1/2 cups Vanilla almond milk, unsweetened

• Condiments

  • 1/4 cup Maple syrup, pure
  • 1/4 cup Molasses

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/2 tsp Allspice, ground
  • 1 tbsp Cinnamon
  • 1 tsp Cloves, ground
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract, Raw

• Nuts & Seeds

  • 1/4 cup Almonds

Found on foodfaithfitness.com

Description

Directions

• 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.
• Whisk in the almond milk until well combined. Cover and refrigerate overnight. *
• In the morning, heat your oven to 350 degrees and whisk the quinoa mixture to make sure it hasnt 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 mins.
• 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!
• Let cool for 10 minutes (its HOT!) and DEVOUR.