So much goodness in this healthy Blueberry Breakfast Bake! You’ll love the oatmeal texture, but without the grains. Packed with healthy fats, antioxidants, and so much flavor! Bonus, kid approved!
So excited about the absolute deliciousness recipe. The one I devoured for 5 straight days, and had to fight my kids for the last slice! No worries, we just made another batch 😉
But another reason I am super hyped (excuse my lingo, stealing this word that my 10 year old overuses): all of its nutritional powerhouse benefits! We’re talking so many nutrient dense ingredients in this breakfast: antioxidants from blueberries and cinnamon, omega 3’s from walnuts, chia seeds, and eggs, prebiotics from bananas, and a good source of fiber in each serving! As a nutritionist, this is what I would call a perfect breakfast!
Blueberry Breakfast Bake + Glowing Skin:
These simple ingredients not only taste delicious together and provide us with nutrients we need, but they also work amazingly well to reboot your skin. Yes, giving you beautiful and radiant skin!!
So excited to introduce you all to my friend, Dr. Whitney Bowe, a board certified dermatologist. I’ve created this recipe, with her guidance, to give you an ultimate dose of skin nurturing ingredients!
She dives deep into the gut-brain-skin connection to explain how beautiful and radiant skin is much more than skin deep!
Ingredients in Blueberry Breakfast Bake:
Blueberries: packed with wrinkle fighting antioxidants and vitamins. You can use frozen or fresh!
Bananas: rich in vitamins A, B and E which work as anti-aging and anti smoothing agents. Bananas are also prebiotics which nourish your gut bacteria!
Eggs: Not just rich in protein, but rich in in Omega 3’s to help combat inflammation in the skin, protect against sun damage, and help to keep our skin looking hydrated and young looking. Eggs are a wealth of nutrition, and don’t skip on the yolks! Don’t eat eggs? No problem! Use flax eggs in their place (another fantastic healthy fat).
Walnuts: high in fiber, protein, vitamin E, and omega 3 fatty acids. The fat in walnuts will help our bodies absorb nutrients from fruits and veggies.
Cinnamon: helps to boost collagen production and lower cellular inflammation (which is an age accelerator!) Cinnamon also works to stabilize blood sugar.
Chia seeds: are a fantastic source of Omega 3’s, antioxidants, and anti-inflammatory properties to keep your skin and hair healthy. They also work as a prebiotic feeding our good gut bacteria with soluble fiber! Chia seeds are loaded with fiber.
Almond, Coconut, or Macadamia milk: These are fantastic replacements to cow’s milk because of their skin boosting nutrients that won’t increase your risk for acne.
Himalayan Salt, Shredded Coconut, Coconut flour: For taste and texture! But also provide us a few nutrients.
How to make Blueberry Breakfast Bake:
- We start by stirring together our dry ingredients: walnuts, chia seeds, shredded coconut, coconut flour, cinnamon, baking soda, and Himalayan salt.
- In a separate bowl, whisk together eggs and milk. Once smooth, stir in mashed bananas and blueberries. Gently fold the dry mixture into the wet and stir until just combined. Pour into an 8×8 or 9×9 square pan:
- I sprinkled with additional blueberries on top! Now transfer to the oven to bake for 45 minutes at 375 degrees. You will know it’s ready when the bake is firm to the touch and golden on top.
- Let cool for at least 10 minutes, then slice into squares.
This delicious “oatmeal” like bake is comforting, nourishing, and so delicious! Pairs well with coffee or tea. My kids loved this too, but also preferred with a dollop of real maple syrup. I think it’s sweetened plenty with the bananas!
Store in the fridge for up to 1 week, or freeze for up to 3 months. Re-heat with each serving, this bake tastes so delicious when warmed!
Other make-ahead nutritious breakfasts:
Here are a few of my favorite make ahead breakfasts that are perfect for meal prep!
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Blueberry Breakfast Bake
- 2 cups unsweetened shredded coconut
- 3/4 cups chopped walnuts
- 1/3 cup chia seeds
- 2 tbsp coconut flour
- 2 tsp cinnamon
- 1 tsp baking soda
- pinch of himalayan salt
- 1 cup almond milk (or coconut, macadamia)
- 4 large eggs*
- 2 ripe bananas
- 2 cups blueberries fresh or frozen
Preheat your oven to 375 degrees. Lightly spray or grease an 8×8 baking pan and set aside.
In a large bowl, mix together the dry ingredients: shredded coconut, walnuts, chia seeds, coconut flour, cinnamon, baking soda, and himalayan salt.
In a medium sized bowl, whisk together the milk and eggs. Fold in the mashed bananas, then the blueberries. Pour the wet ingredients into the dry, and stir gently until well combined.
Pour the mixture in the prepared pan. Sprinkle with additional blueberries if desired.
Transfer to the oven and bake for 45 minutes. You may want to check it starting at 40 minutes. The breakfast bake will be ready when lightly golden on top and firm to the touch.
Remove from oven and let sit for at least 10 minutes before slicing and serving. Best served warm! You can store in the fridge or freezer, and re-heat each time you serve.
*Look for Omega-3 enriched eggs that come from cage free chickens. You can also use 4 flax eggs in their place for a Vegan version! Use 1 tbsp of flax meal with 2.5 tbsp water per egg (4 tbsp flax meal with 10 tbsp water total). Add them together and let rest for 5 minutes to thicken.
Awesome recipe! Who doesn’t love cake for breakfast? I used flax meal instead of eggs and it turned out delicious 🙂
So happy to hear that, Katie! Glad you loved it, and I’m happy the Vegan version worked out for you!
Nicole Jacobazzi says
Did you use ground chia seeds?
Whole chia seeds!
I just opened my chia seeds and I think they are bad????… Can I use flax seeds or does it have to be flax meal? Thanks!
Yes!! You can sub with flax seeds.
Brynn Beal says
How can I make this truly vegan (no eggs– child with allergies). Thanks!
Hi there! Omit the eggs and use 4 tbsp of flax meal combined with 10 tbsp of water. Let it sit for about 5 minutes before adding to the recipe.
This sounds delicious – until I realized that there is so much shredded coconut I probably can’t just omit it without a substitution. Can you recommend a good sub? Thank you!
Amy Rains says
Hi Stephanie, that is a tough one. It does provide that crispy “oat” like texture. You could do additional nuts, or add in hemp seeds.
Gennesy Figueroa says
Can we substitute coconut flour for almond flour?