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Looking for a cozy breakfast that feels like oatmeal but skips the grains? This Blueberry Breakfast Bake is it! Made with nourishing ingredients like bananas, chia seeds, and walnuts, it’s packed with healthy fats, fiber, and antioxidants…without any oats.
I made this on a Monday, and it was so good I ate it every day until Friday. Even my kids loved it (and trust me, they don’t always agree with me on breakfast).
As a nutritionist, this is what I would call a perfect breakfast! Also, I always keep chia seeds on hand for snacks like this. They’re a quick way to add extra fiber.
Why It’s a Winner:
- No grains, but still has that satisfying “baked oatmeal” feel
- Loaded with omega-3s and antioxidants to fuel your day
- Supports gut health and glowing skin
- Easy to make ahead and reheat all week
Just mix the dry and wet ingredients, fold everything together, and bake until golden. Let it cool, slice into squares, and enjoy!
Serving/Storing:
- Warm with coffee or tea
- Add a drizzle of maple syrup if you like it sweeter
- Store in the fridge (up to 1 week) or freeze for later
For a savory make-ahead option, try my Asparagus and Feta Egg Muffin Cups — perfect alongside sweeter breakfasts like this.
Enjoy!!
Blueberry Breakfast Bake
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can we substitute coconut flour for almond flour?
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!
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.
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.
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.
Did you use ground chia seeds?
Whole chia seeds!
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!