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If you’re looking for a cozy, nourishing breakfast that feels like baked oatmeal but keeps things grain-free, this Strawberry Coconut Breakfast Bake is it! Packed with simple, wholesome ingredients, it’s a family favorite and perfect for busy mornings.
This recipe reminds me that healthy breakfasts don’t have to be complicated. Strawberries, coconut, bananas, chia seeds, walnuts, and just a hint of cinnamon come together to create a naturally sweet and satisfying meal. It’s also Paleo, gluten-free, and loaded with healthy fats, fiber, and protein to keep you full and energized.
As a nutritionist, I can’t stress enough how important it is to start your day with a nourishing breakfast that actually keeps you full. This recipe is loaded with healthy fats and fiber, which help balance blood sugar and keep those mid-morning energy crashes away. I love pairing this with a couple of eggs or some homemade breakfast sausage for a complete, satisfying meal.
I’m often asked for easy breakfast ideas that aren’t eggs or toast. This one checks all the boxes. It’s great for meal prep and freezes beautifully, so you can enjoy a grab-and-go breakfast any day of the week. Also, for added fiber, I love tossing in chia seeds in breakfast and snack recipes like this.
Why you’ll love this Strawberry Coconut Breakfast Bake:
- It’s naturally sweetened with fruit
- Packed with healthy fats, fiber, and protein
- Totally grain-free and gluten-free
- Kid-approved and easy to make ahead
- Keeps you full and satisfied all morning
Tips & Easy Swaps:
Store leftovers in the fridge or freezer for easy grab-and-go meals
Swap the walnuts for pecans or almonds if you like
Try blueberries, raspberries, or mixed berries in place of strawberries
Want extra sweetness? Add a drizzle of maple syrup or a sprinkle of coconut sugar
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!
Strawberry Coconut Breakfast Bake
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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!
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.
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.
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!
What about coconut milk instead of nut milk?
Sure! Coconut milk works too 🙂
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!
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?
Hi Leanne,
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!
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!
Do you think this will freeze well ?
Yes!