This Maple Banana Nut Breakfast Bake is here to ease us into fall. All the cozy scents we love from something baking in the oven, and also there for a nutritious breakfast alternative that is packed with fiber, protein, and healthy fats! Similar to a baked oatmeal that is grain-free, and packed with nuts and healthy fats. It’s naturally sweetened, and sxactly what you need on a busy weekday morning.
It’s another healthy breakfast recipe that you are going to absolutely love! This grain-free banana nut breakfast bake has been rocking my breakfast world and giving me something fun and different to enjoy in the mornings.
As a nutritionist who always eats eggs every day, I usually like to mix up what I am serving with my eggs. This ensures that I am changing up and varying my nutrients for a more balanced diet with variety! A few of my favorites are my pumpkin apple breakfast bake, or sometimes I just love a delicious smoothie recipe.
This banana nut breakfast bake is giving me the cozy vibes that I love, but also packed with nutrients! Finely coarse nuts, coconut, and chia seeds to give me the “oatmeal” texture that I love, sweetened with some maple syrup and bananas, eggs to bind and give us protein, and cinnamon for good measure.
Are you drooling yet? It’s also the perfect recipe to make ahead on the weekend, and enjoy throughout the week. Kid-friendly too!
How to make Maple Banana Nut Breakfast Bake
Here is what you need to make this Banana Breakfast Bake:
- Shredded Coconut
- Chia seeds
- Ripe bananas
- Coconut Milk
- Maple syrup
- Sea salt
- Baking soda
- To start off, I soaked some pecans and cashews in boiling water. This helps make it easier to digest, and gives us the texture we are going for. Once it’s soaked for at least 30 minutes, you can drain the water and toss in the blender.
- I placed the drain nuts, bananas, coconut, and chia seeds into the blender (or food processor) to form a coarse mixture.
- In a separate bowl we’ll whisk the eggs, full fat coconut milk, maple syrup, cinnamon, and some sea salt. Combine the nut mixture with the wet, then transfer to a baking dish or skillet. I topped with extra bananas and pecans!
- Bake at 350 for about 30 minutes (depending on the type of dish we’re baking in, see below), and it’s ready to devour!
Serving and Storing
I let it cool for 10 minutes before digging in. Slice into servings and drizzle with some additional maple syrup. Pairs perfectly with a cup of coffee or tea!!!
To store, you can place in an air tight container and store for up to 1 week. You can also cut into slices or squares, and store in the freezer for up to 3 months. Heat in the microwave before serving and drizzle with a little maple syrup.
Variations and Tips
You can bake this in a cast iron skillet or a square dish. The bake times will differ! For a cast iron skillet, only 30 minutes of bake time and a thinner slice. For a 9×9 dish, you will bake for about 40 minutes and get thicker squares.
You can vary up the nuts using almonds, walnuts, or macadamia nuts if desired. You can substitute honey for the maple syrup.
Other breakfast recipes you will love!
Here are some of my favorite make-ahead breakfast recipes:
Healthy Maple Banana Nut Breakfast Bake (Grain-Free)
This simple healthy Maple Banana Nut Breakfast Bake is a cozy make ahead breakfast that is packed with nutrients! You'll never believe it's grain-free.
- 1 cup raw pecans + more to garnish
- 1 cup raw cashews
- 1/3 cup unsweetened shredded coconut
- 1/4 cup chia seeds
- 3 large ripe bananas + 1 more to slice on top (optional)
- 4 large eggs
- 1 cup full fat coconut milk
- 3 tbsp real maple syrup + more to taste
- 2 tsp cinnamon
- 1/2 tsp sea salt + more to taste
- 1 tsp baking soda
Soak the pecans and cashews in boiling water for at least 15 minutes to soften (you can also do this overnight and don't need boiling water). Drain the water.
Preheat the oven to 350 degrees. Lightly grease a 9×9 baking dish or a 12 inch cast iron skillet.
In a food processor or blender, blend the bananas, both nuts, coconut, and chia seeds. Pulse until mixture is coarse (not smooth and overly mushy).
In a separate bowl, whisk together eggs, coconut milk, maple syrup, cinnamon and salt. Using a rubber spatula, remove the nut/banana mixture and add to the wet ingredients. Whisk until well combined. Now add in the baking soda.
Pour mixture in prepared pan. Top with additional sliced banana (if using), and diced pecans (if using). Transfer to the oven.
Bake for 30 minutes if using a large cast iron skillet. Bake for 40 minutes if using a square baking dish. Bake time will dependent on the size of the pan. At the 30 minute mark you can check the dish to see if the center is firm. Recipe will be toasty brown when ready. Remove from oven.
Let cool for at least 10 minutes before slicing and serving. Top with additional cinnamon or maple syrup (optional).