Ingredients

The following ingredients have 3 Servings
  • 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)

Instruction

  • 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.
  • 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.
  • Slice the bananas. Layer them in bowls. Spoon the balsamic strawberries over the bananas. Top with the quinoa crunch.