Oat and quinoa breakfast traybake
1 hour 50 min
A base of ground almonds is topped with a mixture that is flavoured with apples, quinoa, maple syrup and spices. You can make it in advance and have a family-friendly traybake that's perfect for a grab and run breakfast!
Lindsay
1 person made this
Ingredients
Serves: 10
- Base
- 125g ground almonds
- 1 tablespoon coconut oil
- 2 tablespoons cold water, or as needed
- Filling
- 3 eggs
- 475ml vanilla soya milk
- 235ml milk
- 160ml maple syrup
- 40g hemp powder
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 apples, peeled and diced
- 120g oats, divided
- 170g uncooked quinoa
- 40g chopped pecans
- 40g raisins
- 40g flaxseed
- 1 banana, thinly sliced
Method
Prep:20min ›
Cook:1hr ›
Extra time:30min cooling ›
Ready in:1hr50min
- Preheat oven to 180 C / Gas 4. Lightly grease a baking dish.
- Mix ground almonds 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 the base.
- Beat eggs in a large bowl until smooth. Add soya milk, milk, maple syrup, hemp powder, cinnamon and nutmeg; beat until combined. Stir apples, 100g of oats, quinoa, pecans, raisins, and flaxseeds into the batter.
- Spread banana slices over base. Pour batter evenly over banana slices. Sprinkle remaining 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.
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