• Preheat the oven to 375°F (200°C). Slightly oil a 9-inch x 11-inch baking pan.
• Peel the bananas, place them in the baking pan and mash them roughly until they are smooth and a puree-like texture forms.
• Add chia seeds, peanut butter, cinnamon, quinoa, and half the amount of frozen berries.
• Microwave almond milk for 2 minutes until hot or warm over medium heat in a non-stick saucepan until a light simmer forms.
• Pour the hot milk gently all over the pan and stir well to evenly combine all the ingredients into the baking pan.
• Sprinkle the remaining frozen berries on top of the pan. Cover pan with foil - optional but this decreases baking time and prevents the recipe from drying out too fast.
• Bake for 45-55 minutes or until quinoa is baked. You can bake it longer if you prefer a dryer texture. It's up to you. It should be golden brown on top, slightly moist but not jiggly in the center.
• Cool down in the pan for 1 hour then serve lukewarm with a drizzle of maple syrup, a dust of cinnamon, or almond milk/yogurt for extra moisture.

Storage

• Store the remaining baked quinoa in the fridge for up to 3-4 days, in its baking pan, wrapped with plastic wrap to prevent the from drying. You can also freeze this in an airtight container and thaw it in the fridge the day before.
• Rewarm one serve in the microwave, in a microwave-safe breakfast bowl, until lukewarm.