A versatile weekend breakfast custard

Makes 9-12 slices

Crust

3/4 cup oat flour (or almond flour)
1 tbsp coconut oil, melted
2-3 tbsp water

Filling

3 eggs
2 cups milk (or plant milk)
1 1/4 cup cooked quinoa
1/4 cup flax meal
1/4 cup chia seeds
1/2 cup dried fruit (raisins, cherries, cranberries, etc)
1/2 cup raw nut pieces (pecans, almonds, walnuts, etc)
1/4 cup raw pepitas
1/4 tsp vanilla extract
3 tsp cinnamon
1/2 cup honey (or maple syrup)
1/8 tsp salt
1/8 tsp nutmeg

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 8×8-inch baking dish.
2. Mix oat flour, coconut oil, and add enough water to form a thick dough.
3. Press into the bottom of the baking dish.
4. Mix filling ingredients in a large bowl and whisk until smooth.
5. Pour batter over crust. Feel free to top with oats, streusel, etc.
6. Bake until cake is mostly set, about 1 hour.
7. Let cool to room temperature, about 30 minutes. Cover and chill before serving.

Adapted from Oat and Quinoa Breakfast Cake