Oat And Quinoa Breakfast Cake Recipe

Name: Oat And Quinoa Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
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.
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.
4
Spread banana slices over crust. Pour batter evenly over banana slices. Sprinkle remaining 1/4 cup 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.

1306

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Crust:, 1 cup almond flour, 1 tablespoon coconut oil, 2 tablespoons cold water, or as needed, and more.

Yes, Oat And Quinoa Breakfast Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Oat And Quinoa Breakfast Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions