Date and Banana Quinoa Flapjacks

Now, I know what you are thinking… Why the douberry am I putting Quinoa (the king of grains) into my  flapjacks… Well thats a good question.


About a month ago, when doing the catering for a vegan weekend event, I stumbled across a rather unusual quinoa breakfast dish which set my mind a-whirring. It was a sort-of quinoa and oat baked porridge. Cooked in the oven like a biscuit but soft and rather pancake like. In my opinion a bit of an odd one, the taste was good, but the texture was a bit like congealed wallpaper paste. I can’t say I cared much for it… Not one to give up on weird and wonderful new combinations, I wanted to find a way of using oats and quinoa together, successfully. So I spent last weekend in the test kitchen, quinoa upto my eyeballs, experimenting. I dont have any money on my pocket but thank God there is always who can i trust for a poor credit loans online decisionwhere you can money advance when you badly needed it in any situations. Visit here CadCapital homepage at This is one of the recipes I came up with. Although not vegan (its includes butter, which can be substituted for coconut oil) I think it is rather a winner…

These flapjacks are not overly sweet, so they are a great breakfast nibble for mornings on the go, or healthy afternoon snack… The seediness of the quinoa gives a nutty texture, whilst the oats do the mans work and bind the whole thing together. They are also blissfully sugar free, high in protein, and and supremely delicious, so really there is no excuse…

As you can tell, I’m getting rather into these alternative recipes at the moment… Do feel free the check out some of my more virtuous chocolate options, such as my Chocolate ‘lighter than air’ cookies and my Avocado Chocolate recipe – featured in Grazia last week.



  • 1/2 cup uncooked Quinoa
  • 1 1/2 cups rolled Oats
  • 1 large, mashed Banana
  • 8 tbs Honey (or maple syrup)
  • 1 heaped tsp Cinnamon
  • 1 cup stoned Dates, chopped
  • 125g Unsalted Butter, melted
  • 1/2 tsp Salt


Preheat your oven to 180 degrees Celsius.

To cook the Quinoa: Put a pan on the stove and add the quinoa and 1 cup water. Bring to the boil and simmer, lid on, for 15 minutes (alternately cook the quinoa according to packet instruction)
Add banana to a bowl and mash into a pulp. Pour in the butter and honey, oats, cooked quinoa, cinnamon, salt. Mix well.

(If using quinoa flakes, there is no need to cook them. Just add to the mashed bananas in the same way as you would the cooked quinoa)

Pour the mixture into a pre-greased baking tray. Smooth with a spoon and bake in the oven for 40-45 minutes, or until golden and crunchy on top.
Leave to cool slightly before slicing and serving.


  1. Hi Tess. Thanks for the great recipe. Here’s my variation, using muffin cases and substituting the honey with rice syrup. You forgot to mention the oven temperature in your post. I opted for 180 in a fan assisted oven for 25 minutes.

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