This Strawberry Coconut Breakfast Bake is reminiscent of baked oatmeal, without the grains! You’ll love this healthy and delicious alternative to traditional hot breakfasts. Paleo, Gluten-Free and grain-free!
I’ve had a few clients ask me recently for healthy breakfast ideas that don’t include eggs as the main dish or grains. I set to work with something hot, easy, and yummy…… And I know you are going to love this one! This Strawberry Coconut Breakfast Bake makes such a fantastic make ahead breakfast that can be re-heated on busy weekdays. You can also cut into squares and freeze to enjoy later.
Strawberries, coconut, bananas, walnuts, chia seeds, and a dash of cinnamon flavor up this yummy breakfast that is kid approved! This breakfast comes together by combining some eggs with nut milk, to give it a baked oatmeal type texture. The shredded coconut, walnuts, and fruit are the star! What I love about this recipe is that it is packed with healthy fats and only sweetened with the fruit.
So let’s get right into it.
How to make Strawberry Coconut Breakfast Bake:
This breakfast is actually so simple to make! We’ll gather up our simple ingredients:
- unsweetened shredded coconut
- finely chopped walnuts
- chia seeds
- baking soda
- dairy-free milk
- coconut oil
- diced strawberries
Mix: We’ll start by mixing together the dry ingredients in a bowl (coconut, walnuts, chia seeds, cinnamon, baking soda, and salt). In a separate bowl, you will whisk the wet ingredients (eggs, milk, mashed banana, and coconut oil)
Combine: Now you will combine the wet ingredients with the dry ingredients, then fold in the strawberries.
Bake: Transfer to the oven and bake for 40 minutes. That’s it! Serve hot or warm. You can also refrigerate and serve at a later time.
So easy you guys!
So I have to be completely honest with you, and let you know of a not so funny story today that involves this breakfast. I actually ate this for dinner. Why is that? Because my 75lb lap dog Briard puppy, thought it was a great idea to completely devour an entire sheet pan dinner that was sitting on my kitchen table (my counter height kitchen table I should add). She did all of this while I was picking my kids up from school. You can imagine how mad I was to find my beautiful dinner GONE!!!
Luckily, I made this earlier in the day and had something else to enjoy. While I wouldn’t necessarily recommend this as a dinner food, it was satisfying enough to keep us happy. My kids also were excited knowing they could enjoy this for breakfast.
Walnuts: the walnuts and shredded coconut combine to create an “oatmeal” like texture. So for that reason, the nuts are necessary. However, you can easily swap for a different type of nut! Pecans would be the best swap, but you could also try almonds.
Strawberries: Can the strawberries be swapped out with another berry? Absolutely! Blueberries or raspberries would be fantastic. Or even try for a more “mixed” berry breakfast by combining a few different types.
Sweetener: This recipe as written, does not contain additional sweetener other than the fruit. If you’d like, add in about 2 tbsp of maple syrup! A little goes a long way. Not necessary, but it does taste good with that little boost of sweetness. A little coconut sugar (about 1/4 cup), would also be a great addition.
Strawberry Coconut Breakfast Bake
- 2 cups unsweetened coconut flakes
- 3/4 cups chopped walnuts
- 1/4 cup chia seeds
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 4 large eggs
- 1 cup unsweetened nut milk I use flax milk
- 1 ripe banana mashed
- 2 tbsp coconut oil melted
- 2 cups diced strawberries
Preheat your oven to 375 degrees. Grease an 8 inch square pan and set aside.
In a large bowl, mix together your dry ingredients: coconut flakes, walnuts, chia seeds, cinnamon, baking soda, and salt.
In a smaller bowl, whisk together eggs and milk. Now add in coconut oil and mashed banana. Add wet ingredients into dry and mix well. Fold in the strawberries.
Bake for 40 minutes, or until top is firm and golden.
- Serve hot!
*You can feel free to add in a drizzle of maple syrup or honey for an added sweetener.