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!

    1 person made this

    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

    Prep:20min  ›  Cook:1hr  ›  Extra time:30min cooling  ›  Ready in:1hr50min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a baking dish.
    2. 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.
    3. 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.
    4. Spread banana slices over base. Pour batter evenly over banana slices. Sprinkle remaining oats on top.
    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.

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