Name: Balsamic Strawberry Banana Quinoa Crunch Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: FOR THE BALSAMIC STRAWBERRIES; 6 pitted medjool dates; 1/2 cup + 2 tbsps water; 1 lb strawberries (I used frozen); 2 tbsps balsamic vinegar; 1 tsp vanilla extract (optional); FOR THE QUINOA CRUNCH; 1/2 cup rolled oats; 1/4 cup uncooked quinoa; 2 tbsps liquid sweetener (bee free honee, coconut nectar, maple syrup, etc.); FOR SERVING; 6 bananas (2 per person, or more if you want)

Ingredients

Scale

FOR THE BALSAMIC STRAWBERRIES
6 pitted medjool dates
1/2 cup + 2 tbsps water
1 lb strawberries (I used frozen)
2 tbsps balsamic vinegar
1 tsp vanilla extract (optional)
FOR THE QUINOA CRUNCH
1/2 cup rolled oats
1/4 cup uncooked quinoa
2 tbsps liquid sweetener (bee free honee, coconut nectar, maple syrup, etc.)
FOR SERVING
6 bananas (2 per person, or more if you want)

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Instructions

FOR THE BALSAMIC STRAWBERRIES: Preheat the oven to 375F.
Blend the dates, water, and vanilla extract (if using) on high to make a date paste.
Mix together the strawberries, vinegar, and dates paste in a large bowl.
Spread into a shallow baking dish lined with parchment paper.
Bake for 30 minutes at 375F.
FOR THE QUINOA CRUNCH: Mix together all the ingredients with a fork until clumpy.
Spread on a lined baking sheet and bake for 10 minutes at 375F.
Let it cool, then break apart.
TO SERVE: Slice the bananas. Layer them in bowls. Spoon the balsamic strawberries over the bananas. Top with the quinoa crunch.

Notes

Balsamic strawberries recipes inspired by UnconventionalBaker.com