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Oat and Quinoa Breakfast Cake

Rated as 3 out of 5 Stars

"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."
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1 h 50 m servings 407
Original recipe yields 10 servings


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  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.


  • Cook's Note:
  • Substitute milk for the soy milk if desired.

Nutrition Facts

Per Serving: 407 calories; 17.2 52.5 14.1 58 60 Full nutrition

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I will state, this isn't so much a "cake" in the traditional bready sense, more like a hard set multi-grain custard with raisins in it and a bottom crust like a bar/pie. We really didn't care f...