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.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 407 Calories

Ingredients

• 1 cup milk
• ¼ teaspoon ground nutmeg
• 3 eggs
• 1 tablespoon ground cinnamon
• ⅓ cup chopped pecans
• ¼ cup raisins
• 2 cups vanilla soy milk
• ⅔ cup maple syrup
• 1 cup uncooked quinoa
• ¼ cup flax seeds
• 1 tablespoon coconut oil
• 1 cup almond flour
• 2 tablespoons cold water, or as needed
• ⅓ cup hemp powder
• 2 apples, peeled and diced
• 1 ½ cups rolled oats, divided
• 1 banana, thinly sliced

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Step 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.

Step 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.

Step 4

Spread banana slices over crust. Pour batter evenly over banana slices. Sprinkle remaining 1/4 cup oats on top.

Step 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.