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!
Reasons you will love this breakfast bake!
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.
As a nutritionist, I often get asked for healthy breakfast ideas that aren’t centered around eggs, and are also grain-free. I have clients who love to meal prep on the weekends, and need easy grab and go breakfasts throughout the week. This Strawberry Coconut Breakfast Bake fits the fill! It makes a fantastic make ahead breakfast that can even be frozen.
As far as nutrition, this recipe is exactly what I look for in a healthy meal! It’s loaded with healthy fats, fiber, protein, and antioxidants. These 4 elements are crucial in allowing your body to maintain a steady blood sugar, and also make you feel fuller longer. So important for a breakfast!
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.
Make Ahead Breakfasts:
Looking for more make ahead breakfasts? Here are a few of my favorites:
Now it’s your turn! Be sure to rate the recipe below and comment if you make it. Also, tag me on Instagram @wholesomelicious with your creations. I love to see them!
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Strawberry Coconut Breakfast Bake
Strawberry Coconut Breakfast Bake is a tasty and easy to make breakfast that you can meal prep on the weekends and enjoy throughout the week! Reminscent of baked oatmeal, but without the grains.
- 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.
*You can feel free to add in a drizzle of maple syrup or honey for an added sweetener.
Can I make this without the chia seeds? Can I sub flax Seed?
Hi Jenn, you can omit the chia seeds without a problem! Substituting flax seed is not necessary, but go for it if you want the boost of Omega 3’s!
Is it possible to get the nutrition info?
I’d like to see them too.
Can i use coconut milk in place of nut?
Can you save this after you make it for next day breakfast
Yes, absolutely. I will keep this in my fridge for up to 5 days and re-heat each morning.
What was the purpose for the coconut oil? I made this & found it was very oily in taste & texture. I even cut down on the amount of oil than what the recipe called for.
Hi Jas, the coconut oil helps to toast everything and also help to bind once refrigerated. I have made this many times and enjoy it much better with the oil. Sorry you didn’t have a good result.
Hi, I’m on the keto diet and can’t have bananas, any other suggestions?
Hmmmm….The banana is mostly there to offer natural sweetness, and a little bit of a binding agent, so that makes it tough. You could try omitting altogether. Recipe won’t be very sweet, but still tasty. If you could add a tad bit of real maple syrup that would help.
Kristine Bolte says
How about canned pumpkin? That might work instead of bananas; which I think have an over powering flavor.
Great recipe! Thanks for sharing. I agree that banana can be overpowering, so I substituted 1/3 cup pumpkin & 1 Tbs honey. I know the honey might not fit some special diets, but it worked well for me & was very tasty.
What about adding dates in place of the banana. It’s moist and sweet.
You can try that, it might change the texture a bit.
I don’t see the chia seeds in the instructions. Do you soak them and add as a wet ingredient or put them dry into the dry ingredients? Thanks.
Add them as a dry ingredient! I’ll change the recipe ????
ika sagita says
sounds good .. thank you for inspiring me
Chis seeds still not listed under dry ingredients, over a year later. I came here to double-check myself. Thank you.
They are listed under the dry ingredients section.
May I use frozen or thawed strawberries?
I haven’t tried with frozen, but it should work as long as you drain the liquid. The reason I don’t use them is that cutting thawed strawberries is pretty difficult. But you could even puree them instead of dicing strawberries.
MAy I use frozen or thawed strawberries??
Can you offer a different nut suggestion to replace walnuts? Slight allergy to walnut…
Sure, pecans would work great!
I made it with pecans and it was fabulous!
I made this and it smells amazing and takes great. My only issue is the coconut flakes are hard and chewy. I used organic unsweetened flakes. Would shredded coconut work as well? I was not a fan of all that hard chewing LOL.
Hi Heather, yes you can absolutely use shredded coconut (unsweetened). I am more of a crunchy texture, but the shredded coconut would work well too!
Do you think this will freeze well ?
The top cooked well, but the inside is so mushy and oily. 🙁 Definitely doesn’t look as well binded as yours! I’ve done 40 and 45 minutes – going to see if more time will dry it out.
Hi Kelli, it might need to cook longer. Let me know how it turned out!
Hi!! Yours looks so perfect and granolay. Mine looks like oily mush and I even cooked it for 60mins. Any suggestions on how to get it better?
Sorry about that! Mine worked great in a smaller pan, but perhaps spreading out thinner over a larger pan would work? You could also try decreasing the coconut oil to 2 tbsp next time to dry it out a bit. Hope that helps!
Hi ! I just made this, although I forgot the chia seeds ( oops) I used 3 tsp of coconut oil after reading that maybe it was oily. Added some chocolate chips to the top :p
It’s a great recipe, I’m taking it to a work potluck breakfast. Thank you!!
Great Lucy! Love the addition of chocolate chips!
What about coconut milk instead of nut milk?
Sure! Coconut milk works too 🙂
B cote says
Great recipe!! Even hubby loved it. Easily can vary the fruit too. Thanks very much for posting. Couldn’t get the stars to work for some reason but I give it 5????
thank you! So glad you loved it!
Hello! Can this recipe be made ahead of time and refrigerated before baking? Thinking of making it tonight, so all I have to do is bake it in the morning. Thanks! 🙂
I am thinking it would be fine, but never tried it that way! Let me know how it turns out if you do.
Can I substitute unsweetened applesauce for the eggs to make it vegan friendly?
Hi Ashley, I am not sure because the egg really binds the dish together. I think it would be a more runnier consistency. I would maybe try a 2 flax “eggs”, and then a bit of applesauce.
Hi can’t wait to try this!!! What is considering 1 serving size?! I want to make sure I portion it correctly!
Hi Jess! A portion size would be 1 square, about a 2×3 inch square. The recipe should be cut into 6-8 equal pieces. Hope that helps!
Hello. I found this just by chance. I saw shredded coconut in our pantry and looked up something for breakfast. Sounded good so I had to try it. I did however make a change. We have a small farm with goats so I used the goat milk instead of nut milk. And of course we have chickens so fresh eggs as well. Let me say we loved it, even the picky eater liked it. Thank you for sharing. We will be making this again.
The Green family
That makes me so happy! Your changes sound perfect, so glad you all loved it!
I must have done something wrong. My family all took one bite and spit it out. They thought it was disgusting. I love all the ingredients was excited to try it. It is so bitter and mushy.Suggestions?
Thanks for this recipe!
I am going to try it using chia eggs.
Great! Let me know how it turns out!
This was delicious! Very simple to make, and so tasty. Thanks for the amazing recipe!
You’re welcome! Thanks for posting and stopping by 🙂
Do you have the nutrition facts for this meal?
No, sorry I don’t post nutrition facts. You can find the nutrition facts on several websites or apps like myfitness pal.
Based on some of the other comments, I made some minor tweaks. I used about 3/4 cup of coconut milk (I didn’t have any nut milk) and decreased the coconut oil to 2 tablespoons. This turned out great and I will definitely make this again!
4 stars 🙂
Josie F. says
Looking forward to making this! Looks yummy!
If it helps any, this is the Paleo recipe I use for baking powder: 2 parts cream of tartar, 1 part arrowroot or tapioca starch, 1 part baking soda.
Thanks again for sharing such a yummy recipe!
Does this need to be refrigerated after it cools?
Yes, because of the eggs!
Hi there! This looks so yummy, and I can’t wait to try it. Is there an alternative I could use instead of nuts? I saw you suggested pecans instead of walnuts in a previous comment, but I’m wondering if there is something else I can use instead of nuts all together? Thanks!
Hi Kyleigh, you could try coconut flour? It will definitely change the texture to more mushy as the nuts give the recipe a crunch.
Hi Amy, allergies here, too…but I can eat sunflower seeds…maybe I’ll split the difference between coconut flower and sunflower seeds. Any other substitutions you might recommend for nut free?
Can you put this together the night before, and bake it the next morning?
I have not tried that before. It might Change the texture a little, so would require a longer baking time.
Made this for a work pot lock today. Was pretty good..I doubled the recipe but only had about 2 cups of coccunt but it turned out to be plenty. Added a little extra chia seed And nuts decreased oil to compensate for decrease coccunt….
I’m not Paleo, but recipe looked delicious and it turned out great! Served as a dessert with a side of vanilla ice cream.
While this is made with compliant ingredients, this is NOT a Whole30 breakfast. This is essentially a SWYPO food… (kinda like making “pancakes” with just egg and banana… it’s not compliant)
Hi Kate, I agree. I initially made this over a year and a half ago, (not during a round of Whole30 for me), and wrote that it could be Whole30 compliant in my blog post. Now that I know better (that it is NOT Whole30) I do not promote it that way (nor have I promoted it that way for over a year), only that it is Paleo or healthy breakfast option! I will read over my initial comments in the blog post about this and change any wording that is misleading people to that way. I still enjoy this breakfast and think you would too if you try it! Thanks for stopping by.
Hi. How long would this keep in the fridge? I am looking for me make ahead breakfast and I would like to give this recipe a go but would love to know how long I can keep it for.
It will definitely last 3-4 days. I wouldn’t keep much after, but you can also freeze!
Is there a difference between regular BP and Paleo/Whole30 BP?
Baking powder is not Paleo or Whole30.
Wow!! Amazing!! I had to make a few changes because its what I had on hand. I used sliced almonds and not walnuts. I used coconut milk, and I used sweetened flakes (yikes, but it could be worse, I could be eating biscuits and gravy haha) Sharing this with friends!! I didn’t find it to be to overpowering with the coconut flavors. It was perfect! Thank you so much!!
Tracey Fletcher says
Can I use frozen strawberries?
This was delicious and amazingly easy to make but I didn’t count calories as I went how many calories are in one square?
Margaret Balin says
I don’t have strawberries on hand, do you think blueberries would work?
Marissa Morgan says
Hi! This flavor is delicious, but mine was extremely runny after 45 minutes. I didn’t want to keep baking it but I’m wondering if it’s supposed to be runny/mushy when eaten hot? I wasn’t expecting that and wondering if I did something wrong. Thanks!
Just found this not too long ago. It was delicious! Thank you for making something with no added sugar. ????
Any suggestions/changes for baking this at high altitude?
You shouldn’t need to adjust because it’s not much of a “baked” good (cookie, cake, etc). I would only consider maybe increasing bake time by about 5 minutes or so. You should still get the same delicious result!
Great. thank you! Made it once and plan to make it again, it’s delicious!!
Is there anything you can substitute the banana with? I don’t like bananas that much and when I made this all I taste is banana. 😩
You can omit the banana, and add more strawberries or another berry. The bananas do make this recipe sweeter, so I would add in some maple syrup or honey if doing only berries.
Rosabel Tao says
Hi, this look good! But I can’t eat bananas, can I omit?
Amy Rains says
Hi there! You can omit, BUT….They add the element of sweetness. You may want to add in some maple syrup.
I was looking for a recipe to make for my 4 kiddos and myself that was grain, dairy and refined sugar free – my kids absolutely love this! We made it 4 mornings in a row one week. We used frozen sliced strawberries and it worked out perfectly. Thank you!
Amy Rains says
YAY!!! So happy your kids loved it!
Hi! I’m trying this recipe for my son who has type 1 diabetes. Is it 17g carbs for one serving? And that is when the pan is divided into eighths? Thanks for your time!
Amy Rains says
Yes, exactly. When you divide the pan into 8ths. You could cut down on the banana if you need to.
Pebbles Ann says
What if I don’t have walnuts or any nuts in my cubby. I used them all to make granola. All I have is hemp hearts, buckwheat,and flaxseed. Would one of these work to replace the walnuts?
Amy Rains says
The nuts are important and don’t really have a substitute. You can use any type of nut.
Brystol S. says
This recipe is amazing. I used coconut milk because we LOVE coconut. It came out perfect, warm and the top had just a little crunch. 11/10 would make this again.
Great recipe! I have a daughter who hates the taste of bananas, so substituted with puree dates and it tasted great. I also used puree prunes as well if we didnt want it as sweet.